Course Contents

The objectives of this course are to be able to prepare basic desserts; be able to prepare sponge cake; pan de Spain cake types; be able to prepa re creaming; be able to prepare laminated, tart, cookie, choux doughs; be able to prepare custards, crème patisserie; be able to understand fermen ted dough basics. Upon successful completion of this course, students will be able to work in Pastry section of kitchen

GMS 1005 Food Safety and Hygiene and GMS 1002 Introduction to Kitchen Practices

Lecture Notes

Academic integrity is a fundamental principle of this course. Students are expected to produce original work in all assignments and academic activities. Plagiarism, fabrication or falsification of data, the use of others’ ideas, thoughts, or texts without proper citation, and presenting a work while concealing the contribution of others are considered ethical violations. Within the scope of this course, artificial intelligence tools may be used as supportive resources in the learning process. Such use requires responsibility and transparency. Artificial intelligence may be utilized for idea development, clarification of concepts, language editing, or technical support. However, content generated by artificial intelligence may not be copied and presented as the student’s own academic work. Any use of artificial intelligence must be clearly acknowledged, and the final work must reflect the student’s own ideas, reasoning, academic knowledge, and effort. Failure to disclose the use of artificial intelligence or the detection of ethical violations will be evaluated in accordance with the relevant university regulations.