Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
5GST329Pastry1+3+03627.10.2025

 
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Compulsory
Course Delivery Method Face To Face
Objectives of the Course The aim is to provide students with professional kitchen skills such as the basic techniques used in pastry, dough and product preparation methods, hygiene in pastry, use of equipment and product presentation; and to enable them to prepare classical and modern pastry products in practice.
Course Content This course covers the theoretical and practical teaching of dough, cream, sauce, and dessert preparation techniques based on the fundamental principles of pastry. Students will engage in hands-on activities that include the professional use of pastry equipment, the production of basic dough and product varieties, the development of classic and modern pastry products, and presentation skills. The course provides an introduction to the industrial pastry approach, covering cookies, cakes, custard-type desserts, macarons, chocolates, fondants, tarts, and various dessert categories.
Course Methods and Techniques Oral presentation, question-answer and culinary practices.
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Şeyda Demirhan
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Basic Pastry Methods and Applications- Prof. Dr. Burhanettin ZENGİN, Prof. Dr. Şevki ULEMA, Dr. Lecturer Muhammed TAŞ. PA Paradigma Academy Publications.
Dessert, Cake and Pastry Concepts, Principles and Sample Applications- Assoc. Prof. Dr. Alper KURNAZ, Assoc. Prof. Dr. Serkan ŞENGÜL. Detay Publishing.
Course Notes Basic Pastry Methods and Applications - Prof. Dr. Burhanettin ZENGİN, Prof. Dr. Şevki ULEMA, Dr. Lecturer Muhammed TAŞ. PA Paradigma Academy Publications.

Dessert, Cake, and Pastry Concepts, Principles, and Sample Applications - Assoc. Prof. Dr. Alper KURNAZ, Assoc. Prof. Dr. Serkan ŞENGÜL. Detay Publishing.

Course Category
Mathematics and Basic Sciences %0
Social Sciences %10
Science %0
Field %90

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 20
Practice 1 % 20
Final examination 1 % 60
Total
3
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 1 14
Hours for off-the-c.r.stud 14 5 70
Mid-terms 1 10 10
Practice 14 3 42
Final examination 1 13 13
Total Work Load   Number of ECTS Credits 6 149

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Students will explain the history of pastry making and the rules of pastry shop operation, and apply hygiene/sanitation and occupational safety rules to the production environment.
2 Students will be able to recognize the basic tools and equipment used in the bakery and use them appropriately.
3 Students apply the dough preparation techniques used in pastry making (cake, cookie, tart/pie, donut, etc.) using the correct method.
4 Students produce custard, pudding, mousse, soufflé and similar semi-fluid dessert bases using appropriate cooking/cooling techniques.
5 Students prepare syrup, cream, ganache, sauce and fillings in accordance with the basic preparation steps and ensure correct integration into the recipe.
6 Students learn and practice proper whipping, drying and baking techniques for macarons, meringues and sugar-based products.
7 Students will explain and practice basic chocolate types, chocolate tempering and chocolate shaping techniques.
8 Students apply sugar paste preparation and cake covering techniques in accordance with presentation principles.
9 Students will explain and prepare basic sponge cake making using proper mixing, baking, and texture control techniques.
10 Students identify types of pastry cream (crème pâtissière, diplomat, mousseline, etc.) and prepare them according to the standard recipe.
11 Students develop modern presentation techniques in pastry products using their personal interpretation and aesthetic perception.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 History of Pastry and Basic Pastry Rules, Tools and Equipment Used in Pastry Basic Pastry Methods and Applications - Prof. Dr. Burhanettin ZENGİN, Prof. Dr. Şevki ULEMA, Dr. Muhammed TAŞ. PA Paradigma Academy Publications. Dessert, Pastry, and Pastry Concepts, Principles, and Sample Applications - Assoc. Prof. Dr. Alper KURNAZ, Assoc. Prof. Dr. Serkan ŞENGÜL. Detay Publishing.
2 Dough Preparation Techniques and Applications Basic Pastry Methods and Applications - Prof. Dr. Burhanettin ZENGİN, Prof. Dr. Şevki ULEMA, Dr. Muhammed TAŞ. PA Paradigma Academy Publications. Dessert, Pastry, and Pastry Concepts, Principles, and Sample Applications - Assoc. Prof. Dr. Alper KURNAZ, Assoc. Prof. Dr. Serkan ŞENGÜL. Detay Publishing.
3 Cookie Dough Preparation Techniques and Applications Basic Pastry Methods and Applications - Prof. Dr. Burhanettin ZENGİN, Prof. Dr. Şevki ULEMA, Dr. Muhammed TAŞ. PA Paradigma Academy Publications. Dessert, Pastry, and Pastry Concepts, Principles, and Sample Applications - Assoc. Prof. Dr. Alper KURNAZ, Assoc. Prof. Dr. Serkan ŞENGÜL. Detay Publishing.
4 Cake Dough Preparation Techniques and Applications Basic Pastry Methods and Applications - Prof. Dr. Burhanettin ZENGİN, Prof. Dr. Şevki ULEMA, Dr. Lecturer Muhammed TAŞ. PA Paradigma Academy Publications. Dessert, Cake, and Pastry Concepts, Principles, and Sample Applications - Assoc. Prof. Dr. Alper KURNAZ, Assoc. Prof. Dr. Serkan ŞENGÜL. Detay Publishing.
5 Custard, Pudding, Mousse and Soufflé Preparation Techniques and Applications Basic Pastry Methods and Applications - Prof. Dr. Burhanettin ZENGİN, Prof. Dr. Şevki ULEMA, Dr. Lecturer Muhammed TAŞ. PA Paradigma Academy Publications. Dessert, Cake, and Pastry Concepts, Principles, and Sample Applications - Assoc. Prof. Dr. Alper KURNAZ, Assoc. Prof. Dr. Serkan ŞENGÜL. Detay Publishing.
6 Macaron and Meringue Preparation Techniques and Applications Basic Pastry Methods and Applications - Prof. Dr. Burhanettin ZENGİN, Prof. Dr. Şevki ULEMA, Dr. Lecturer Muhammed TAŞ. PA Paradigma Academy Publications. Dessert, Cake, and Pastry Concepts, Principles, and Sample Applications - Assoc. Prof. Dr. Alper KURNAZ, Assoc. Prof. Dr. Serkan ŞENGÜL. Detay Publishing.
7 Syrups, Creams and Sauces Used in Pastry Basic Pastry Methods and Applications - Prof. Dr. Burhanettin ZENGİN, Prof. Dr. Şevki ULEMA, Dr. Lecturer Muhammed TAŞ. PA Paradigma Academy Publications. Dessert, Cake, and Pastry Concepts, Principles, and Sample Applications - Assoc. Prof. Dr. Alper KURNAZ, Assoc. Prof. Dr. Serkan ŞENGÜL. Detay Publishing.
8 Midterm
9 Basic Cake Preparation Techniques and Applications Basic Pastry Methods and Applications - Prof. Dr. Burhanettin ZENGİN, Prof. Dr. Şevki ULEMA, Dr. Lecturer Muhammed TAŞ. PA Paradigma Academy Publications. Dessert, Cake, and Pastry Concepts, Principles, and Sample Applications - Assoc. Prof. Dr. Alper KURNAZ, Assoc. Prof. Dr. Serkan ŞENGÜL. Detay Publishing.
10 Basic Chocolate Processing Techniques and Applications Basic Pastry Methods and Applications - Prof. Dr. Burhanettin ZENGİN, Prof. Dr. Şevki ULEMA, Dr. Lecturer Muhammed TAŞ. PA Paradigma Academy Publications. Dessert, Cake, and Pastry Concepts, Principles, and Sample Applications - Assoc. Prof. Dr. Alper KURNAZ, Assoc. Prof. Dr. Serkan ŞENGÜL. Detay Publishing.
11 Fondant Preparation Techniques and Applications Basic Pastry Methods and Applications - Prof. Dr. Burhanettin ZENGİN, Prof. Dr. Şevki ULEMA, Dr. Lecturer Muhammed TAŞ. PA Paradigma Academy Publications. Dessert, Cake, and Pastry Concepts, Principles, and Sample Applications - Assoc. Prof. Dr. Alper KURNAZ, Assoc. Prof. Dr. Serkan ŞENGÜL. Detay Publishing.
12 Tart and Pie Preparation Techniques and Applications Basic Pastry Methods and Applications - Prof. Dr. Burhanettin ZENGİN, Prof. Dr. Şevki ULEMA, Dr. Lecturer Muhammed TAŞ. PA Paradigma Academy Publications. Dessert, Cake, and Pastry Concepts, Principles, and Sample Applications - Assoc. Prof. Dr. Alper KURNAZ, Assoc. Prof. Dr. Serkan ŞENGÜL. Detay Publishing.
13 Donuts, Crepes and Waffles Preparation Techniques and Applications Basic Pastry Methods and Applications - Prof. Dr. Burhanettin ZENGİN, Prof. Dr. Şevki ULEMA, Dr. Lecturer Muhammed TAŞ. PA Paradigma Academy Publications. Dessert, Cake, and Pastry Concepts, Principles, and Sample Applications - Assoc. Prof. Dr. Alper KURNAZ, Assoc. Prof. Dr. Serkan ŞENGÜL. Detay Publishing.
14 Milk-Based, Fruit-Based and Syrupy Desserts Preparation Techniques and Applications Basic Pastry Methods and Applications- Prof. Dr. Burhanettin ZENGİN, Prof. Dr. Şevki ULEMA, Dr. Lecturer Muhammed TAŞ. PA Paradigma Academy Publications. Dessert, Cake and Pastry Concepts, Principles and Sample Applications- Assoc. Prof. Dr. Alper KURNAZ, Assoc. Prof. Dr. Serkan ŞENGÜL. Detay Publishing.
15 Final Exams (End-of-Semester Exams)

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16
All 5
C1 5 2 2 5 3 3 3 5
C2 5 5 3
C3 5 5 3
C4 5 5 2
C5
C6
C7
C8
C9
C10
C11

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