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Language of Instruction
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Turkish
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Level of Course Unit
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Associate Degree
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Department / Program
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Cooking
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Mode of Delivery
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Face to Face
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Type of Course Unit
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Elective
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Objectives of the Course
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The aim of the course is to convey the basic theoretical knowledge in the preparation of dough, dessert and cakes and to prepare and design patisserie products in practice in line with this knowledge.
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Course Content
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For the purpose of the course, in this course, the students master the place and ease of use of the tools and equipment used in pastry. He has the knowledge and skills to master the desserts of Turkish cuisine and international cuisines, dough kneading techniques and dough products, cream varieties and pastry rolling techniques. In line with this knowledge and skills; It can produce products by adapting to teamwork within the hygiene rules, reading and understanding the prescription correctly, understanding the measurements and units. With the studies on boutique pastry, they can develop and exhibit their hand skills and creativity.
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Course Methods and Techniques
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Prerequisites and co-requisities
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None
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Course Coordinator
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Instructor Tuğçe CEBECİ
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Name of Lecturers
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Instructor TUĞÇE CEBECİ tugce.cebeci@gedik.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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Cross, N. (2019), Pastry in All Aspects, Cinius Publishing House. -Sonmezsoy, C. (2020), Cafe Fernando, Mundi Publishing House. -Sözer, I. & Gülşen, B. (2015), Boutique Pastry, Dimension Publishing. -Tugcu, D. (2018), Boutique Pastry, Nickname Publishing. -Tugcu, D. (2019), Professional Postman, Pseudonym Publishing House.
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Cross, N. (2019), Pastry in All Aspects, Cinius Publishing House.
-Sonmezsoy, C. (2020), Cafe Fernando, Mundi Publishing House.
-Sözer, I. & Gülşen, B. (2015), Boutique Pastry, Dimension Publishing.
-Tugcu, D. (2018), Boutique Pastry, Nickname Publishing.
-Tugcu, D. (2019), Professional Postman, Pseudonym Publishing House.
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Çapraz, N. (2019), Her Yönüyle Pastacılık, Cinius Yayınevi. -Sönmezsoy, C. (2020), Cafe Fernando, Mundi Yayınevi. -Sözer, I. & Gülşen, B. (2015), Butik Pastacılık, Boyut Yayıncılık. -Tuğcu, D. (2018), Butik Pastacılık, Rumuz Yayınevi. -Tuğcu, D. (2019), Profesyonel Pstacılık, Rumuz Yayınevi.
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Course Category
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Social Sciences
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%20
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Field
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%80
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