| Language of Instruction |
Türkçe |
| Course Type |
Area Elective Courses |
| Course Instructor(s) |
ÖĞR. GÖR. DR. ESRA ZIVALI |
| 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 Usage and Cutting Techniques; Units of Measurement and Use of Scales; Wheat; Flour Types; Eggs; Sugar; Oils; Starches; Cooked Sugar Stages; Gelling Elements; Making Salty Cookies; Sweet Cookie Making and Types; Tart Dough Types I-II, Cake Dough Types I-II; Plain and Filled Cup Cake Production and Decoration; Meringue Making and Types I-II; Macaron Making and Types; Milk and Egg Dessert Making and Types I-II; Sponge Cake and Cake Making; Current Pastry Techniques; Sharp Edge Cake Decoration; Making Basic Pastry Creams, Fillings and Ganaches. |
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