1 | GENERAL RULES AND CHARACTERISTICS OF PASTRY |
2 | CAKE TYPES AND FEATURES |
3 | EQUIPMENTS USED IN PRODUCTION OF CAKE |
4 | CHOOSING OF MATERIALS USED CAKE PRODUCTION |
5 | SPONGE CAKE, PASTRY CREAM, WHIPPED CREAM |
6 | PREPARATION OF GANACHE AND CHOCOLATE CAKE |
7 | FRUIT CAKE |
8 | CELEBRATION CAKES; WEDDİNG CAKES |
9 | MID-TERM EXAM |
10 | MAKING OF SUGAR BATTER, MODELLING AND COVERING TECHNIQUES |
11 | CAKE POPS, PIE AND TARTLET |
12 | CHOCOLATE DESSERTS, SOUFFLE, PUDDING AND MOUSSE |
13 | CHOCOLATE THAWING, CHOCOLATE THAWING, TEMPERING, FILLING, TRUFFLE CHOCOLATE |
14 | CHOCOATE DECORS, DRESSING TECHNIQUES |