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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 -