Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
3ASC269Breadmaking3+2+02523.11.2024

 
Course Details
Language of Instruction Turkish
Level of Course Unit Associate Degree
Department / Program Cooking
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
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 During the 14-week training, with the help of theoretical and practical knowledge, learns bakery applications in bakery products.
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Huriye ZAFERA
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 and Recipes
Course Notes 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)
• Ministry of National Education Publications
• AÖF textbook

Course Category
Social Sciences %0
Field %100

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 % 30
Practice 1 % 20
Final examination 1 % 50
Total
3
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 4 56
Hours for off-the-c.r.stud 12 2 24
Mid-terms 1 10 10
Practice 12 2 24
Final examination 1 20 20
Total Work Load   Number of ECTS Credits 5 134

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Obtaining general information about the history of bread.
2 Learning the materials used in bread making.
3 To be aware of the issues to be considered when making bread
4 To be able to distinguish bread types and to create new recipes and menus with different bread types.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 History of bakery and bread making
2 Recognising the equipments used in bakery products
3 Learning yeast types and sourdough
4 Learning pita and lavash breads, baguette breads
5 Learning salmon and pan breads
6 Flat breads, learning the types of products prepared by extruding
7 Learning shaped and different seeded breads
8 midterm exam
9 Learning stuffed bread with toppings
10 Learning world breads
11 Sandwich and Toast Breads
12 Learning bread types made from enriched dough
13 Learning special day breads
14 Learning the techniques of making local breads
15 International speciality cookies

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12
All 4 4 5 5 4 5 4 5 5 4 4 5
C1 4 4 3 5 4 4 5 4 5 4 3 4
C2 4 5 4 3 4 5 4 5 3 4 5 4
C3 4 5 4 3 5 4 2 3 5 4 4 5
C4 4 4 3 5 4 5 3 5 4 5 5 4

  bbb

  
  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=239380&curProgID=5609&lang=en