Information Package / Course Catalogue
Pastry and Dessert Production Techniques
Course Code: EU265
Course Type: Non Departmental Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 1
Prt.: 1
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

To learn how to make pastry and dessert according to the technique and characteristics of the product

Course Content

Lesson; sponge cake, chocolate cake, chocolate desserts, chocolate desserts, and a variety of pastries, such as sponge cakes, pastry creams, whipped cream, ganaj, pastry varieties, wet pastry applications

Name of Lecturer(s)
Learning Outcomes
1. Explains the characteristics of dough made by shoaling, the stages of construction, makes applications
2.Explains the properties of the dough made by whipping, the stages of construction, makes applications
3. Explains the properties of milk, how they are made, makes their applications
4. Describe the characteristics of dough desserts, their construction stage
5. Describe the characteristics of fruit desserts, their stages of construction.
Recommended or Required Reading
1.Mastering The Art of French Cooking ,Julia Child
2. World Cuisine Dessert Recipes, Dimension Publishing
3.Sweets Cakes and Cookies, Sis Publishing
Weekly Detailed Course Contents
Week 1 - Theoretical
General rules of pacification features, nutritional value
Week 1 - Practice
Food value calculations
Week 2 - Theoretical
Spandex, pastry cream, cream shampoo application steps
Week 2 - Practice
Raw material selection and sponge cake, baker's cream, whipped cream
Week 3 - Theoretical
Things to consider when preparing the ganaj, chocolate cake making
Week 3 - Practice
Ganage preparation and chocolate cake application
Week 4 - Theoretical
Fruity wet pastry applications
Week 4 - Practice
Fat cake making and fruit ornament application
Week 5 - Theoretical
Sugar clay making, modeling and coating techniques, applications
Week 5 - Practice
Candy hurry shape study
Week 6 - Theoretical
Cup cake, kukis applications covered with sugar dough
Week 6 - Practice
Cup cake made
Week 7 - Theoretical
Dough made by fermenting
Week 7 - Practice
Fermented pastry applications
Week 8 - Intermediate Exam
Sweet dessert
Week 9 - Theoretical
Chocolate adekors, decoration techniques applications
Week 9 - Practice
Chocolate cake decoration application
Week 10 - Theoretical
Milfoy (Foyote) Dough
Week 10 - Practice
Dessert made with puff pastry
Week 11 - Theoretical
Milky sweeties, varieties and prey
Week 11 - Practice
Milky sweetness application
Week 12 - Theoretical
Dough application by whipping
Week 12 - Practice
Cake made
Week 13 - Theoretical
Pastry dough applications, dry pastry
Week 13 - Practice
Dry cake making
Week 14 - Theoretical
Types and applications of dough and sorbet
Week 14 - Practice
Sweet dessert
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%5
Quiz1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory130113
Lecture - Practice130113
Assignment80216
Midterm Examination1415
Final Examination1617
TOTAL WORKLOAD (hours)54
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
OÇ-1
2
OÇ-2
2
OÇ-3
2
OÇ-4
2
OÇ-5
2
Adnan Menderes University - Information Package / Course Catalogue
2026