Eğitim

Lesson plan / PASTRY AND DESSERTS

Lesson Information

Course Credit 2.0
Course ECTS Credit 4.0
Teaching Language of Instruction Türkçe
Level of Course Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course Compulsory
Mode of Delivery Face-to-face
Does the course require compulsory or optional work experience? Z
Course Coordinator Prof. Dr. KAMİL BOSTAN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course To get students acquire knowledge and skills on producing and presentation of bakery products and various desserts.
Course Content ereal types, flour production, basic knowledge on bakery products, basic tools used in bakery, essentials of bakery, miscellaneous bakery production, conservation of bakery products, hot/cold desserts, types and presentation of desserts, decoration and presentation of desserts.

Weekly Course Subjects

1Definition, types and characteristics of flour
2Tools and equipment used in bakery
3Principals and basics of bakery
4Dough prepared without fermentation
5Dough prepared with fermentation, Types of bread
6Puff dough
7Minced dough
8Whisked dough
9Midterm Exam
10Definitions, types and characteristics of desserts
11Milk puddings
12Turkish desserts with syrup
13Fruit desserts
14Decoration and presentation of desserts

Resources

Gıda Teknolojisi. Arsan Bilişli. Sidas Yayınları
Gıda Teknolojisi. Sıdıka Bulduk. Detay Yayıncılık
Gıda Bilimi ve Teknolojisi. Necati Akbulut, Cem Karagözlü. Sidas Yayınları