At the end of the lesson, students learn the basics of baking equipment, special materials, breads, doughs, cakes, creams, dessert ingredients, custards, souffles, sweet sauces, frozen desserts, plate desserts, confectionery and sugar works, chocolate desserts.
Can prepare bakery and pastry products listed above for various food production activities
Able to perform the skills for coating and presentation in bakery productions.
Gains knowledge of the history and history of international sweets and bakery products.
Applies classical and international bread and pastry recipes in accordance with industry standards and develops high-quality, specialized artisan recipes.
Mode of Delivery
Face to face
Prerequisites
No
Recommended Optional Programme Components
None
Course Description
Students will learn the basics of mixing, shaping and baking for a variety of baked goods, including quick breads, cakes, pastry dough, mousses, sauces, glazes, cookies, fudge, and fudge. Coated desserts, international bakery products, chocolate works and fancy cakes stand out. In addition, decoration techniques will be introduced to the students.
Course Contents
WEEK
TOPICS
1st Week
NTRODUCTION TO THE COURSE
2nd Week
CAKE\SPONDY CAKE -2
3rd Week
SIMPLE DOUGHS -2
4th Week
DOUGHS MADE BY COOKING -2
5th Week
OILY DOUGHS
6th Week
DOUGHS MADE BY YEAST-2
7th Week
MIXED DOUGH APPLICATION
8th Week
Midterm Exam
9th Week
PASTRY DOUGH PREPARATION
10th Week
INTRODUCTION TO THE COURSE - PREPARING TART DOUGH
11th Week
BREAD PREPARATION
12th Week
INTERNATIONAL BREADS
13th Week
LOCAL BUNS
14th Week
INTERNATIONAL BUNS
15th Week
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Lecture
Practice
Assessment Methods and Criteria
Quantity
Percentage (%)
Mid-term
1
30
Project
1
30
Total(%)
60
Contribution of In-term Studies to Overall Grade(%)
60
Contribution of Final Examination to Overall Grade(%)
