COURSE UNIT TITLE

Offered By

Efes Vocational School

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

Offered to

Efes Vocational School
Program of Tourismand Hotel Manegement

Course Objective

The aim of this course is to teach the kinds of bread and pastry making processes, To discuss new decorating designs in bread and pastry arts and teach students these skills by demonstrations.

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

Caldirola, M. & Barzetti, S., Fantastic Food Decorating, Sterling Publishing, 2001
Garrett, T. M., Professional Cake Decorating, John Wiley & Sons, Inc., 2006
Sokol, G. (2005). About Professional Baking. USA: Delmar Cengage Learning.
The Culinary Institute of America. (2010). Artisan Breads at Home. New Jersey: John Wiley & Sons, Inc.
Friberg, Bo. (2003). The Advanved Professional Pastry Chef. New Jersey: John Wiley & Sons, Inc.

Planned Learning Activities and Teaching Methods

Lectures, video impressions about the true facts and circumstances related to the subjects, assignments, presentations and by following the current researches through the study of academic papers on the subject.

Assessment Methods

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

selale.glaue@deu.edu.tr

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes