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Course Code: 
CULA 222
Course Period: 
Spring
Course Type: 
Core
P: 
2
Lab: 
0
Credits: 
4
ECTS: 
8
Prerequisite Courses: 
Course Language: 
İngilizce
Course Objectives: 
Students learn the fundamentals of baking, baking terminology, weights and measures, the functions of the main ingredients that are used in bakery production. Students learn how to use major baking tools and equipments.
Course Content: 

Production of a wide variety of bakery products: basic yeast-raised quick breads, no-yeast quick breads, rolls, white bread, whole wheat bread, specialty breads, products, and quick bread, Fundamentals of basic cake pastry, and other bakery production.

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Course Learning Outcomes

COURSE CONTENT
Week Topics Study Materials
1 Introduction:  the fundamental ingredients, methods and equipment in bakery. Weight and measures. Mixing methods, proofing (fermentation), portioning/scaling procedures, panning procedures, baking procedures.

Sourdough preparation/basic bread and gluten network development (Demonstration); Pizza dough;

Pratice and process for management the pizza dough and Margherita ingredients.

 
2 Traditional Turkish Pastries

‘’Açma’’ & ‘’Poğça’’ & ‘’Simit’’

 
3 Sourdough bread : traditional “Baguette”

Focaccia Genovese.

 
4 İntroduction to laminated dough puff pastry

(Millefeuille).

Tarte Tatin

 
5 Strudel; Crème Anglaise

Ice cream demonstration

 
6 Pineapple Cake (Crème Chantilly, Sponge cake, basic syrup)

Alaska cake demonstration

Italian-French-Swiss Meringue

 
7 Brioche dough/enriched dough and cinnamon roll.

 

 
8 Sweet yeast products (savarin/ Crème Caramel).  
9 MIDTERM  
10 Sweet dough/ pâtes à bombes;

Tiramisu/pound cake.

 
11 Introduction to sweet short pastry dough

cookies/royal icing/chocolate chip cookies/ scotch butter cookies

Stresa Biscuits: Margheritine

 
12 Introduction to choux paste and choux paste products, eclair, profiteroles , chocolate ganache for coating, vanilla pastry cream  
13 Cake (black forest/strawberry cake).  
14 Croissant & Pain au Chocolate  

Recommended Sources

Textbook Gaston Lenôtre, 1975, Faites votre pâtisserie comme Lenôtre, Flammarion
Additional Resources Wayne Gisslen, 2012, Professional Baking, John Wiley & Sons, Hoboken, NJ

Assessment

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