| 1 | Preliminary preparation / Preparing pies with plain dough | Lecture notes |
| 2 | Preparing pies with plain dough | Lecture notes |
| 3 | Preliminary preparation / Preparing puff dough and preparing fppds with puff dough | Lecture notes |
| 4 | Preliminary preparation / Preparing bread types | Lecture notes |
| 5 | Preparing poğaça, muffin, simit and pizza types | Lecture notes |
| 6 | Preliminary preparation / Preparing foods with baked dough | Lecture notes |
| 7 | Preliminary preparation / Preapring cake types | Lecture notes |
| 8 | Sustainability in Pastry Products in Gastronomy | Lecture notes |
| 9 | Preparing special cakes | Lecture notes |
| 10 | Preliminary preparation / Preparing foods from cookies dough | Lecture notes |
| 11 | Praparing trifles and milk puddings | Lecture notes |
| 12 | Preaparing special Turkish desserts (Helva, Aşure etc.) | Lecture notes |
| 13 | Preparing icecream and sorbe types and dessert types from the international cuisines | Lecture notes |
| 14 | Preliminary preparation / Preapring turt, tartlet, quiche | Lecture notes |