| 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 |
Things to Know About Flours, Yeast, Salt and Oils and Basic Dough Preparation Techniques-1 (Doughs Prepared by Whipping and Doughs Prepared by Mincing) |
|
3rd Week |
Basic Dough Preparation Techniques-2 (Doughs Prepared by Rolling, Doughs Prepared by Baking) |
|
4th Week |
Basic Dough Techniques-3 (Doughs Prepared by Fermentation, Puff Pastry and Croissant Dough) |
|
5th Week |
Preparing Dough for Flat Breads (Lavaş, Ramadan Pita, Bazlama, Paratha) |
|
6th Week |
Preparing Dough for Bagel Derivatives (Ankara Bagel, Kel Bagel, Bagel, Pretzel) |
|
7th Week |
Dough Preparation for Enriched Doughs (Sourdough Preparation Techniques, Tahini Bun and Pita, Hamburger Bread Doughnut, Brioche, Çakmakçılar Bun) |
|
8th Week |
Midterm Exam |
|
9th Week |
Preparing Dough for Sourdough Breads (Simple Sourdough Bread, Vakfıkebir Bread, Afyonkarahisar Potato Bread, German Rye Bread, Baguette Bread) |
|
10th Week |
Preparing Dough for Special Occasion Breads (Challah, Panettone, Stollen, Roscon de Reyes, Galette des Rois) |
|
11th Week |
Preparing Dough for Crisps (Balta, Beypazarı Dried, Grissini, Knackerbröd, Finnish Barley Bread) |
|
12th Week |
Preparing Dough for Steamed Breads and Gluten-Free Breads (Brown Boston Bread, Baozi, Chukmin, Walnut Buckwheat Bread, Lentil Crackers) |
|
13th Week |
Preparing Dough for Pastries (Tray Pastry, Hand Rolled Pastry, Sprinkled Pastry, Sarıyer Pastry, Su Pastry, Çi Pastry) |
|
14th Week |
Local Breads and Buns (Kömbe, Kahramanmaraş Bun, Yağlı Bun, Loznik, Open Mouth) |
|
15th Week |
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