WEEK | TOPICS |
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1st Week | İntroduction, meeting and informing students about the course |
2nd Week | Giving the basic theoretical information about milk desserts & making dessert with milk cooked on the stove: Pudding and custard |
3rd Week | Types of milk usage and storage conditions & On-Oven and Oven Baked Milk Dessert Making: Oven rice pudding and boiler |
4th Week | Giving information about the place and importance of milk desserts in Turkish cuisine & Trileçe |
5th Week | Giving information about the place and importance of milk desserts in world cuisine & Profiterole |
6th Week | Giving information about making milk dessert cooked on January & Supangle |
7th Week | Baked milk dessert & Cream caramel |
8th Week | Midterm |
9th Week | Milk dessert application in oven and on stove: Panna cotta & Halva in casserole |
10th Week | Milk dessert application in oven and on stove: Presentation of milk dessert in cup |
11th Week | Milk dessert application in the oven and on the stove: Creme Brule |
12th Week | Milk dessert application in oven and on stove: Güllaç |
13th Week | İnformation about making frozen milk dessert and making basic ice cream |
14th Week | İnformation about frozen milk dessert making Maras ice cream, differences between Gelato and Sorbet & fruit, nuts, crochet, chocolate ice cream making |
15th Week | Final Exam |