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 |
Sönmezsoy, C. (2017). Cafe Fernando (10.Basım) İstanbul Okyanus. ISBN: 978-605-5134-47-1 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 pastry products of the students. |
Catalog Content |
Introduction to Pastry; Kitchen Equipment, Purchasing and Storage; Knife Handling and Cutting Techniques; The Use of Measurement Units and Scales; Wheat; Flour; Types of Flour; Eggs; Sugar; Oils; Starches; Cooked Sugar Stages; Gelling Elements; Savory Cookie Making and Varieties; Sweet Cookie Making and Varieties; Types of Pie Crusts-I; Types of Pie Crusts -II; Types of Cake Batter-I; Types of Cake Batter-II; Cupcakes (plain and with filling) Production & Decoration; Meringue Making and Varieties-I; Meringue Making and Varieties-II; Macaroon Making and Varieties. |