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BAKERY PRODUCTS COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSY322 BAKERY PRODUCTS 5 5 3 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
1 - Grain types Application
2 Preparing homework Flour production Application
3 Reading General information about bakery products Application
4 Preparing homework Basic tools and equipment used in bakery products Application
5 Reading Basic stages of bakery production Application
6 Literature Review Production of various bakery products Application
7 Literature Review Storage of bakery products Application
8 - MID-TERM EXAM -
9 Reading Hot and cold desserts Application
10 Reading Types of dessert and preparation Application
11 Reading Sweet decoration and decoration Application
12 Preparing homework Presentation of desserts Application
13 Preparing homework Chocolate making Application
14 Preparing homework Shaping chocolate products Application
15 Reading Preserving of chocolate and chocolate products Application
16 - FINAL EXAM -
17 - FINAL EXAM -