Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
4GST218Bread And Bakery Products1+3+036

Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Mode of Delivery Face to Face
Type of Course Unit Compulsory
Objectives of the Course It includes the types of bread and bakery products, the source used in its production, the production methods, the main titles of the tools used.
Course Content Raw materials in bakery and bakery products, basic processes applied. Working principles of machinery and equipment in the process flow, alternative bakery products.
Course Methods and Techniques
The use of yeast, flour, oils, sugars and decoration products in bread and bakery products, their properties, kneading, cooking, presentation and applications.
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Sefa Sabırlı
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Elgün, A., Ertugay, Z., (2002). Tahıl İşleme Teknolojisi, Atatürk Üniversitesi Yayınları No: 718, Erzurum
Fügen Durlu-Özkaya, Serap Coşansu ve Kamuran Ayhan 2013. Her Yönüyle Gıda. SİDAS Medya Ltd.Şti.
Bread Dough Preparation (Food Technology, Megep material)200
•Preparing Bread with Additives(Food.Drink.Hiz.Al.2006)
•Preparing Products from Yeast Dough (Food.Drink.Hiz.Al.2012)

Course Category
Social Sciences %20
Science %20
Field %60

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 1 14
Hours for off-the-c.r.stud 14 2 28
Mid-terms 1 25 25
Practice 14 3 42
Final examination 1 35 35
Total Work Load   Number of ECTS Credits 6 144

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Has general information about the history of bread.
2 Can choose the ingredients used in bread making.
3 Can prepare various types of bakery products.
4 Can distinguish bread types.
5 You can create new recipes and menus with different types of bread.
6 Can distinguish yeast types.


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 FOOD HYGIENE AND SANITATION Bread Dough Preparation (Food Technology, Megep material)200 •Preparing Bread with Additives(Food.Drink.Hiz.Al.2006) •Preparing Products from Yeast Dough (Food.Drink.Hiz.Al.2012)
2 EQUIPMENT USED IN BAKERY PRODUCTS Bread Dough Preparation (Food Technology, Megep material)200 •Preparing Bread with Additives(Food.Drink.Hiz.Al.2006) •Preparing Products from Yeast Dough (Food.Drink.Hiz.Al.2012)
3 DEFINITION, TYPES AND FEATURES OF FLOUR Bread Dough Preparation (Food Technology, Megep material)200 •Preparing Bread with Additives(Food.Drink.Hiz.Al.2006) •Preparing Products from Yeast Dough (Food.Drink.Hiz.Al.2012)
4 MAIN COMPONENTS OF BAKERY PRODUCTS Bread Dough Preparation (Food Technology, Megep material)200 •Preparing Bread with Additives(Food.Drink.Hiz.Al.2006) •Preparing Products from Yeast Dough (Food.Drink.Hiz.Al.2012)
5 BAKERY TYPES AND BASIC STAGES Bread Dough Preparation (Food Technology, Megep material)200 •Preparing Bread with Additives(Food.Drink.Hiz.Al.2006) •Preparing Products from Yeast Dough (Food.Drink.Hiz.Al.2012)
6 TYPES OF SHREDDED DOUGH AND APPLICATION TECHNIQUES Bread Dough Preparation (Food Technology, Megep material)200 •Preparing Bread with Additives(Food.Drink.Hiz.Al.2006) •Preparing Products from Yeast Dough (Food.Drink.Hiz.Al.2012)
7 PRODUCT TYPES AND APPLICATION TECHNIQUES PREPARED BY SPECIFICATION Bread Dough Preparation (Food Technology, Megep material)200 •Preparing Bread with Additives(Food.Drink.Hiz.Al.2006) •Preparing Products from Yeast Dough (Food.Drink.Hiz.Al.2012)
8 MIDTERM Bread Dough Preparation (Food Technology, Megep material)200 •Preparing Bread with Additives(Food.Drink.Hiz.Al.2006) •Preparing Products from Yeast Dough (Food.Drink.Hiz.Al.2012)
9 PRODUCT TYPES AND APPLICATION TECHNIQUES PREPARED BY WHIPPING Bread Dough Preparation (Food Technology, Megep material)200 •Preparing Bread with Additives(Food.Drink.Hiz.Al.2006) •Preparing Products from Yeast Dough (Food.Drink.Hiz.Al.2012)
10 PRODUCT TYPES AND APPLICATION TECHNIQUES PREPARED FROM YEAST DOUGHS Bread Dough Preparation (Food Technology, Megep material)200 •Preparing Bread with Additives(Food.Drink.Hiz.Al.2006) •Preparing Products from Yeast Dough (Food.Drink.Hiz.Al.2012)
11 BREAD TYPES AND APPLICATION TECHNIQUES Bread Dough Preparation (Food Technology, Megep material)200 •Preparing Bread with Additives(Food.Drink.Hiz.Al.2006) •Preparing Products from Yeast Dough (Food.Drink.Hiz.Al.2012)
12 COOKED PRODUCT TYPES AND APPLICATION TECHNIQUES Bread Dough Preparation (Food Technology, Megep material)200 •Preparing Bread with Additives(Food.Drink.Hiz.Al.2006) •Preparing Products from Yeast Dough (Food.Drink.Hiz.Al.2012)
13 PRODUCT TYPES AND APPLICATION TECHNIQUES PREPARED FROM OILY DOUGH Bread Dough Preparation (Food Technology, Megep material)200 •Preparing Bread with Additives(Food.Drink.Hiz.Al.2006) •Preparing Products from Yeast Dough (Food.Drink.Hiz.Al.2012)
14 LOCAL BREADS Bread Dough Preparation (Food Technology, Megep material)200 •Preparing Bread with Additives(Food.Drink.Hiz.Al.2006) •Preparing Products from Yeast Dough (Food.Drink.Hiz.Al.2012)
15 GENERALOVERVIEW Bread Dough Preparation (Food Technology, Megep material)200 •Preparing Bread with Additives(Food.Drink.Hiz.Al.2006) •Preparing Products from Yeast Dough (Food.Drink.Hiz.Al.2012)


Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16
C1 5
C2 3 5
C3 5 1 3 2 5 3 1 3
C4 3 3
C5 5 5 5 5 3 3 3
C6 5 3

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