Week 1 - Practice

History of Pastry

Week 2 - Theoretical

Chocolate history

Week 3 - Theoretical

Pastry and chocolate techniques, equipment and material definitions, uses

Week 4 - Practice

Making Sugar Pulp, Making Sugar Pulp With Different Materials, Making Sugar Pulp From Marshmallow, Making Marshmallow With Different Prescription, Making Marshmallow With Different Prescriptions, White Crocane With Pine Pistachio, Raspberry Jelly Bean, Lemon Jelly Bean, Vodka Jelly Bean

Week 5 - Practice

Making Mold Cookies Suitable for Decoration, Decoration Techniques and GingerBread House Making Techniques, Royal Icıng Making and Squeezing Techniques

Week 6 - Practice

Making Cakes and Techniques

Week 7 - Practice

Dimensional Celebration Cakes Making and Techniques

Week 8 - Intermediate Exam

midterm

Week 9 - Practice

Sugar Decoration with Chocolate Dough: Animal Figure Making

Week 10 - Practice

Cake Decoration with Sugar Dough: Edible Flower Making and Modeling

Week 11 - Practice

Marzipan Marzipan Production and Techniques

Week 12 - Practice

Chocolate Making Techniques: Tempering, Truffle Types, Roche Chocolate Types, Hot Chocolate Making

Week 13 - Practice

Chocolate Making and Decorating Techniques: Mold Chocolate Types and Techniques

Week 14 - Practice

Chocolate Fillings, Shaping of Chocolate and Box Making from Chocolate