PASTRY TECHNIQUES COURSE IDENTIFICATION AND APPLICATION INFORMATION
| Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
| GAS425 |
PASTRY TECHNIQUES |
7 |
4 |
2 |
7 |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
| Week |
Preparatory |
Topics(Subjects) |
Method |
| 1 |
Reading |
Pastry storage, quality control and layout plan |
Practical |
| 2 |
Reading |
Paste prepared by whipping |
Practical |
| 3 |
Reading |
Minced prepare dough-1 |
Practical |
| 4 |
Homework preparation |
Minced prepare dough-2 |
Practical |
| 5 |
Reading |
Dough prepared by fermentation |
Practical |
| 6 |
Literature research |
Doughs prepared by |
Practical |
| 7 |
Literature research |
Dough prepared by cooking |
Practical |
| 8 |
- |
MID-TERM EXAM |
- |
| 9 |
Reading |
Preparing products from oily material |
Practical |
| 10 |
Reading |
Macaron made |
Practical |
| 11 |
Reading |
Preparation of cake |
Practical |
| 12 |
Homework preparation |
Use of chocolate in bakery products |
Practical |
| 13 |
Homework preparation |
Preparing cereal sweets |
Practical |
| 14 |
Homework preparation |
Milky desserts |
Practical |
| 15 |
Reading |
Kadayif varieties |
Practical |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |