A training course entitled “Bread and Flour Products” is currently being held at the “Yassy” Hotel affiliated with our university. The course is conducted by Hakan Doğan — a fourth-generation representative of a family of bakers dating back to 1890, recipient of international awards, renowned master baker, and professional instructor.
Students of the Turkestan Akhmet Yassawi College and chefs from the Central Dining Hall are participating in the program. Within the framework of the course, they are mastering the theoretical and practical foundations of baking and becoming familiar with the technologies used in preparing various bread and flour products.
It should be noted that Hakan Doğan is the recipient of the international Gourmand World Cookbook Awards (“Winner”) award and is widely recognized as a specialist who has lectured at DAÜ, ICIF Italy, and various gastronomic academies, combining scientific research with the preservation of Anatolian traditional bread culture.
During the master classes, he shares his experience in traditional and modern bread-making technologies, sourdough culture, local wheat varieties, professional baking, gastronomy, and bread culture.
Throughout the course, participants have learned about the HACCP food safety system, flour varieties, gluten structure, fermentation processes, and dough preparation technologies. In addition, they have mastered methods of preparing and shaping dough for products such as simit, ashma, buns, and tahini pide.
Hakan Doğan places special emphasis on bread chemistry and bread culture, explaining methods for calculating water ratios, properly using yeast, and managing fermentation. During the practical sessions, participants were taught step-by-step preparation techniques for Ramadan pide, nokul, bazlama, and pishi. They also gained hands-on experience in preparing non-greasy pishi and learned the differences between pan baking and stone-oven baking.
This course provides university and college students with an opportunity to gain practical experience in modern baking technologies, improve their professional skills, and acquire the practical knowledge necessary for future careers in food production and gastronomy.
In the coming days, participants will receive instruction on cookie and pastry doughs, shortcrust and sablé technologies, filling preparation, product presentation techniques, and oven parameter adjustments.
Additionally, as part of the course, participants will attend advanced lessons on sourdough preparation, long fermentation, baker’s percentages, and the use of local flours.
The training course, organized with the support of the Board of Trustees, will continue until May 15. On the final day, participants will take part in a production marathon, during which they will independently prepare one flour product and one type of bread. They will develop their own recipes and conduct tasting and technical evaluations of the finished products. At the conclusion of the course, participants will be introduced to career opportunities in the field and awarded certificates.
KZ
TR
EN
RU
