Lesson plan / CAKES AND CHOCOLATE

Lesson Information

Course Credit 4.0
Course ECTS Credit 5.0
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 Programme Elective
Mode of Delivery Face-to-face
Does the course require compulsory or optional work experience? S
Course Coordinator Prof. Dr. KAMİL BOSTAN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course To gain students knowledge and ability about making cake and presentation of it
Course Content Preparation of cake types, batters, cakes and fillings, cream, syrup and similar sauces used in pastry, styles and techniques of pastry; cake dressing and decoration; chocolate and chocolate desserts , chocolate decors

Weekly Course Subjects

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

Resources

Butik Pastacılık. Peggy Porschen.Remzi Kitabevi

Tatlılar,Pasta ve Kurabiyeler. Nil Peri Gökçe. Sis Yayınları

Çikolatalı Tatlılar ve Pastalar. Anne Willan. Remzi Kitabevi
Altın Kitap Pastalar. Piraye Erdoğan. Alfa Yayıncılık