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 |
- |