| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GMS216 | BAKERY PRODUCTS AND CHOCOLATE ART | 4 | 4 | 2 | 10 |
SOURCE MATERIALS & RECOMMENDED READING |
|---|
| Atkinson, C. (2009).The Art of Pastry. Lorenz Book. |
| Sönmezsoy, C. (2023) Cafe Fernando (4. Baskı), Mundi Kitap |
| Zengin, B. Ulema, Ş., & Taş, M. (2023). Pastacılık Temel Metot ve Uygulamaları. PA Paradigma Akademi. |