At the end of this course, the students; 1) Understands the basic information about bakery products. 2) Comprehend the components used in bakery products and the methods of obtaining them. 3) To be able to comprehend what needs to be done in order to solve problems in bakery products. 4) Understands the subject of quality control in bakery products.
MODE OF DELIVERY
Face to face
PRE-REQUISITES OF THE COURSE
No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
Basic tools, materials and materials used in bread making and their applications, preparation of bread dough, fermentation, baking, cutting and presentation techniques, preparation of cream, syrup and similar sauces used in pastry, preparation of pastry doughs and fillings, various styles and techniques in pastry, selection of couverture chocolates, decoration and cake decoration are taught.
COURSE CONTENTS
WEEK
TOPICS
1st Week
General information about the course and introduction to the course
2nd Week
What You Need to Know About Flours, Yeast, Salt and Fats and Basic Dough Preparation Techniques-1