Information Package / Course Catalogue
Cake Making and Decorating
Course Code: BDB113
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
Objectives of the Course

In this course students are the basic features of sweets, they will learn a variety of pastries and cream, will apply different materials and techniques from around the world and our country.

Course Content

The basic techniques of sweets, calculating the percentage pastry, measurement systems used in pastry and to know the basic materials and varieties used, the basic cookies, pies, quiches, paté learn that dough and construction and usage of the sauce with cream. Basic hot and cold desserts and learn practical techniques for tanning and presentations.

Name of Lecturer(s)
Learning Outcomes
1.Use the basic ingredients for a sweet moments and effectively
2.Offer a sweet effectively
3.Know the Sweet sauce and sweet decorations
4.Sizing is aware of the mixing and cake decorating
5.Know the cookies, muffins and pastry dough preparation
Recommended or Required Reading
1.Türkan C. (2010). Uygulamalı Aşçılık Eğitimi Alanlar İçin Aşçılık. Cemalturkan Yayınları, Bolu. The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Weekly Detailed Course Contents
Week 1 - Theoretical
Basic Discussion and cookie dough / Confectionery Equipment and Facilities - pate sucre - Pate Brise - pate sable
Week 2 - Theoretical
At the basic dough and the dough made with currently Desserts - pate choux - creme patissier - Chocolate sauce
Week 3 - Theoretical
Basic Cake dough - souffle - Sponge cake - Daquies to - Angel Cake
Week 4 - Theoretical
Made of folding the dough with oil -1 - Pate Feuillettees - puff pastry - Croissants
Week 5 - Theoretical
Made of folding the dough with oil -2- - VIENNOISERIE / Palmier / Tarte Tatin
Week 6 - Theoretical
Production of sweet leavened dough - Brioche - Bagel - Cinnamon buns
Week 7 - Theoretical
Construction of mini desserts - Opera cake - Financier - Medallion - Macaron
Week 8 - Intermediate Exam
Midterm Exam
Week 9 - Theoretical
Fruit desserts - Parfait - Ice cream - Moussa are - Bavaroise
Week 10 - Theoretical
Making chocolate - truffle - Filled Chocolate
Week 11 - Theoretical
Sugar and caramel
Week 12 - Theoretical
Portion cake and plate Decor
Week 13 - Theoretical
Pastry Cream and Cake Decoration
Week 14 - Theoretical
Prepare the wedding cake
Week 15 - Final Exam
Final Exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory134278
Midterm Examination110111
Final Examination110111
Contribution of Learning Outcomes to Programme Outcomes
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