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Course Code: 
CULA 401
Course Type: 
Area Elective
P: 
2
Lab: 
0
Credits: 
3
ECTS: 
6
Course Language: 
İngilizce
Course Objectives: 
This course gives the student the opportunity to expand on the baking and pastry skills and fundamentals learned in the previous course.
Course Content: 

Theory and demonstrations on advanced techniques will be introduced. 

 

Advanced cream variations, temperatures in sugar cooking, and chocolate tempering will be included. Tools and equipment, needed in the pastry production area will be viewed.

 

Multi step entremets in the form of torte, gateau, cheesecake, macaroons will be produced. 

Vertical Tabs

Course Flow

COURSE CONTENT
Week Topics Study Materials
1 Macarons  
2 Banana Loaf cake and Financier  
3 Laminated doughs and rich yeast doughs  
4 Choux petit fours and choux pastries  
5 Chocolate mousse cake and mirror glaze techniques  
6 White chocolate mousse cake and dulcey sable  
7 Chestnut cone cake & airbrush technique  
8 Mid term  
9 Passion fruit and kumquat cloud cake  
10 Oven baked cheesecakes & pate sables  
11 Charlotte framboise  
12 Croquant cake  
13 Parisian flan & custard tarts  
14 Chocolate fondant cake & mini pavlova  

 

Recommended Sources

Textbook  
Additional Resources  

 

Assessment

IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 65
Quizzes    
Practicae,teamwok, attitude   20
Assignment ,attitude   15
Total   100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE   40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE   60
Total   100