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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Eskişehir Vocational School
  2. Department of Hotel,Restaurant and Catering
  3. Program in Cookery
  4. Course Structure Diagram with Credits
  5. Pastry Products
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
AŞÇ202 - Pastry Products III. SEMESTER 0 +4 3.0
Language of Instruction Türkçe
Course Type Area Elective Courses
Course Instructor(s) ÖĞR. GÖR. DİLEK ÜNLÜ
Mode of Delivery This course mode of deliveryis face to face.
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended
Recommended Resources Sözer,Işıl.,(2015). Butik pastacılık. İstanbul:Boyut yayın evi.Ders hocasının notları.
Work Placement
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Types of dessert
Week - 2 Tools used in making desserts
Week - 3 Dessert preparation techniques
Week - 4 Baked desserts,roasted desserts
Week - 5 Crepe,sweet desserts
Week - 6 Sponge cake,pat dough
Week - 7 Cream desserts,Ice cream ,fruit desserts,jell-o
Week - 8 Dessrts in Turkish cuisine
Week - 9 Desserts from dairy products
Week - 10 Biscuits and cakes
Week - 11 Microbiology of cereals
Week - 12 Cooking with cereals
Week - 13 Characteristics of dough,preparing dough
Week - 14 Börek dough,börek,mantı,macaroni,preparing pide

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
1.Midterm Exam 1 40
Final Exam 1 60
Toplam (%) 100

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