| Course Description | Basic tools, materials and materials used in bread making and their applications, preparation of bread dough, fermentation, baking, cutting and presentation techniques, preparation of cream, syrup and similar sauces used in pastry, preparation of pastry doughs and fillings, various styles and techniques in pastry, selection of couverture chocolates, decoration and cake decoration are taught. |
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| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
General information about the course and introduction to the course |
|
2nd Week |
What You Need to Know About Flours, Yeast, Salt and Fats and Basic Dough Preparation Techniques-1 |
|
3rd Week |
Basic Dough Preparation Techniques-2 (Backup Doughs, Baked Doughs) |
|
4th Week |
Basic Dough Techniques-3 (Doughs Prepared by Fermentation, Puff Pastry and Croissant Dough) |
|
5th Week |
Dough Preparation for Flat Bread (Lavas, Ramazan Pidesi, Bazlama, Paratha) |
|
6th Week |
Dough Preparation for Simit Derivatives (Ankara Simidi, Kel Simit, Bagel, Pretzel) |
|
7th Week |
Dough Preparation for Enriched Doughs (Sour Dough Preparation Techniques, Tahinli Çörek, Pide, Hamburger Bread Donut, Brioche, Çakmakcılar Çöreği) |
|
8th Week |
Midterm |
|
9th Week |
Dough Preparation for Sour Dough Breads (Simple Sour Dough Bread, Vakfıkebir Bread, Afyonkarahisar Potato Bread, German Rye Bread, Baguette Bread) |
|
10th Week |
Dough Preparation for Special Day Breads (Callah, Panettone, Stollen, Roscon de Reyes, Galette des Rois) |
|
11th Week |
Dough Preparation for Cereals (Galeta, Beypazarı Kurusu, Grissini, Knackerbröd, Finnish Barley Bread) |
|
12th Week |
Dough Preparation for Steamed Breads and Gluten-Free Breads (Brown Boston Bread, Baozi, Chukmin, Buckwheat with Walnuts, Lentil Crackers) |
|
13th Week |
Dough Preparation for Pastries (Tepsi Böreği,El Açması Rulo Börek,Serpme Börek Sarıyer Böreği, Su Böreği, Çi Börek) |
|
14th Week |
Local Breads and Buns (Kömbe, Kahramanmaraş Çöreği, Yağlı Çörek, Loznik, Ağzıaçık) |
|
15th Week |
General Repetition |
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