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Ders Kodu: 
CULA 401
Ders Tipi: 
Alan Seçmeli
Teori Saati: 
2
Uygulama Saati: 
0
Kredi: 
3
AKTS: 
6
Dersin Dili: 
İngilizce
Dersin Amacı: 
Dersin Amacı Pastacılığın temel ve ileri tekniklerinin öğretilmesi ve uygulanması
Dersin İçeriği: 

Pastacılığın temel ve ileri teknikleri,teorik dersler ve tamamlayıcı laboratuar uygulamaları

Dikey Sekmeler

Dersin Akışı

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  

 

Kaynaklar

RECOMMENDED SOURCES
Textbook                          French professional pastry series, 1998, Wiley;

 

Bo Friberg, 2003, The advanced professional pastry chef, Wiley

 

Additional Resources  

 

Değerlendirme Sistemi

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