Weeks | Topics |
1 |
Components of bread, flour, water
|
2 |
Components of bread, salt, yeast
|
3 |
Components of bread; Secondary Components
|
4 |
Direct Dough Method
|
5 |
Sponge Dough Method
|
6 |
Short Dough Method
|
7 |
Liquid Dough Method
|
8 |
External and Internal Properties of Bread and causes of Errors Observed
|
9 |
Production of pita
|
10 |
Exam
|
11 |
Hamburgers and Sandaviç Production
|
12 |
Traditional types of bread
|
13 |
Foreign-source types of bread
|
14 |
Foreign-source types of bread
|