TR EN

ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

BAKERY PRODUCTS AND CHOCOLATE ART COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GMS216 BAKERY PRODUCTS AND CHOCOLATE ART 4 4 2 10

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Reading Book Grain Types, Cuisine Application Application, Expression
2 Reading Book Flour Production, Cuisine Application Application, Expression
3 Reading Book General information about bakery products, Cuisine Application Application, Expression
4 Reading the prescription Basic tools used in bakery products, Cuisine Application Application, Expression
5 Reading Book Basic stages of bakery production, cuisine application Application, Expression
6 Literature Research Production of bakery products, Cuisine Application Application, Expression
7 Literature Research Conservation of the bakery products, Cuisine Application Application, Expression
8 Reading Book Hot and Cold desserts, Cuisine Application Application, Expression
9 Reading Book Types of dessert and preparation, Cuisine Application Application, Expression
10 - MID-TERM EXAM -
11 Reading Book Dessert Ornament , Cuisine Application Application, Expression
12 Reading the prescription Dessert Presentation, Cuisine Application Application, Expression
13 Reading the prescription Chocolate making, Cuisine Application Application, Expression
14 Reading the prescription Shaping chocolate products, Cuisine Application Application, Expression
15 Reading Book Conservation of chocolate and chocolate products, Cuisine Application Application, Expression
16 - FINAL EXAM -
17 - FINAL EXAM -