1. FIRST CYCLE - BACHELOR'S DEGREE
  2. FACULTY OF ENGINEERING
  3. FOOD ENGINEERING DEPARTMENT
  4. 250 Food Engineering (Evening Classes)
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FENG 441SPECIAL PASTRY PRODUCTS2 + 27th Semester5

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective Pastry is widespread in the production of fermented products, cream products, with a sweet syrup and milk products originating products and production techniques to be taken into account issues to be put in place, the students practical experience in this product is intended to win.
Course Content Pasta production of a general introduction, the pastry must have the equipment, design and importance of hygiene and sanitation, the use flour, sugar, eggs, milk, oil, baking powder and starch, such as the quality of the components in terms of roles, the production of cake formulation balance, the specific cake recipes and features , Fresh dough production and properties, Pizza technology, Börek, fried in oil (such as bite) products and the production of fruit tart.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Knows: Pasta production of a general introduction, the pastry must have the equipment, design and importance of hygiene and sanitation, the use flour, sugar, eggs, milk, oil, baking powder and starch, such as the quality of the components in terms of roles, the production of cake formulation balance, the specific cake recipes and features , Fresh dough production and properties, Pizza technology, Börek, fried in oil (such as bite) products and the production of fruit tart.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 001342425 4 4234
Sub Total342425 4 4234
Contribution3424250404234

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)41456
Hours for off-the-classroom study (Pre-study, practice)31030
Mid-terms11212
Final examination13232
Total Work Load

ECTS Credit of the Course





130

5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2017-2018 Summer1İLYAS ÇELİK
Details 2014-2015 Summer1İLYAS ÇELİK
Details 2014-2015 Summer1İLYAS ÇELİK
Details 2013-2014 Summer1İLYAS ÇELİK
Details 2013-2014 Summer1İLYAS ÇELİK


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FENG 441 SPECIAL PASTRY PRODUCTS 2 + 2 1 Turkish 2017-2018 Summer
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
MUH A0111 MUH A0212 %70
Goals Pastry is widespread in the production of fermented products, cream products, with a sweet syrup and milk products originating products and production techniques to be taken into account issues to be put in place, the students practical experience in this product is intended to win.
Content Pasta production of a general introduction, the pastry must have the equipment, design and importance of hygiene and sanitation, the use flour, sugar, eggs, milk, oil, baking powder and starch, such as the quality of the components in terms of roles, the production of cake formulation balance, the specific cake recipes and features , Fresh dough production and properties, Pizza technology, Börek, fried in oil (such as bite) products and the production of fruit tart.
Topics
WeeksTopics
1
2
3
4
5
6
7
8
9
10
11
12
13
14
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes