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Language of Instruction
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Turkish
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Level of Course Unit
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Bachelor's Degree
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Department / Program
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Gastronomy and Culinary Arts
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Type of Program
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Formal Education
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Type of Course Unit
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Elective
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Course Delivery Method
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Face To Face
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Objectives of the Course
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The aim is to provide students with knowledge and skills regarding the fundamental raw materials, calculations, and production techniques used in pastry making, and to enable them to produce various pastry items using appropriate preparation, baking, decorating, and presentation techniques.
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Course Content
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Pastry arts encompass fundamental concepts, knowledge of raw materials, and baker’s percentage calculations; techniques for preparing doughs, creams, and sauces; the creation of cookies, cakes, tarts, cheesecakes, and milk-based desserts; yeast-leavened sweet doughs; chocolate processing, tempering, and filling techniques; as well as the preparation, coating, decoration, and presentation of cakes and pastries.
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Course Methods and Techniques
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Practical Culinary Work, Individual Recipe Follow-up, Problem Solving, Instruction.
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Prerequisites and co-requisities
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None
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Course Coordinator
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None
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Name of Lecturers
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Associate Prof.Dr. Furkan BALTACI . furkan.baltaci@hku.edu.tr
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Assistants
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None
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Work Placement(s)
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No
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Recommended or Required Reading
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Resources
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Suas, M. (2008). Advanced Bread and Pastry. Cengage Learning.
Gisslen, W. (2016). Professional Baking. John Wiley & Sons.
Recipe sheets and presentations prepared by the course instructor.
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