Language of Instruction |
Türkçe |
Course Type |
Area Elective Courses |
Course Instructor(s) |
ÖĞR. GÖR. DR. EMRAH YILDIZ |
Mode of Delivery |
This course is taught through face-to-face teaching and practice. |
Prerequisites |
The students who have taken this course should have taken GMS209 Basic Kitchen Techniques I and GMS210 Basic Kitchen Techniques II courses and must be successful. |
Courses Recomended |
It is suggested for students to take GMS209 Basic Kitchen Techniques I and GMS210 Basic Kitchen Techniques II courses. |
Recommended Reading List |
Doğan, H. (2017). Adım Adım Hamur İşleri (1.Basım) Alfa. ISBN: 978-605-171-498-1Gisslen, Wayne. (2012). Professional Baking. ISBN 978-1-118-08374-1 |
Assessment methods and criteria |
1 Midterm (30), 1 Homework (30), 1 Final (40)Mid-term exam is done with multiple choice, gap filling and matching questions.Within the scope of the homework, evaluation is made in accordance with the report prepared by the student for the pastry practice. |
Work Placement |
Within the scope of this course, various applications are made in line with the different dough products of the students. |
Catalog Content |
The Use of Sugar Paste Tools and Materials; Making Sugar Paste; Coloring Candy Paste; Concept of Sugar Paste; Concept of Sugar Paste; Styrofoam Coating with Sugar Pulp; Ribbon Making From Sugar Pulp; Cat Modeling from Sugar Pulp; Dog Modeling Sugar Paste; Lamb Modeling from Sugar Pulp; Modeling of Livestock from Sugar Paste; Modeling of Livestock from Sugar Paste; Placing Figures on Cake and Presentation. |