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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

PASTRY TECHNIQUES COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GAS453 PASTRY TECHNIQUES 7 4 2 8

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 - Introduction to Pastry, Hygiene & Sanitation, Tools & Equipment, Mise en Place -
2 - Basic Dough Techniques: Cookies (Sablé, Cookies, Spritz) -
3 - Cake and Sponge Techniques (Foam-Based Batters, Whipping Methods) -
4 - Pastry Creams: Crème Pâtissière, Ganache, Chantilly, Diplomat Cream -
5 - Tart and Tartelette Doughs (Pâte Sucrée, Pâte Sablée) -
6 - Pâte à Choux and Derivatives (Profiterole, Éclair, Paris-Brest) -
7 - Yeast-Based Doughs (Brioche, Doughnuts, Fermentation Basics) -
8 - Laminated Dough Techniques (Croissant, Puff Pastry) -
9 - Mousse and Modern Pastry Creams -
10 - MID-TERM EXAM -
11 - Macaron Techniques (French & Italian Methods) -
12 - Glazing, Mirror Glaze, Layering and Cake Assembly -
13 - Plated Dessert: Modern Dessert Plating and Composition -
14 - Plated Dessert: Modern Dessert Plating and Composition -
15 - Plated Dessert: Modern Dessert Plating and Composition -
16 - FINAL EXAM -
17 - FINAL EXAM -