Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
3ASC269Breadmaking3+2+02510.06.2026

 
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 To teach about different types of bread, the characteristics of the raw materials used in their production, production methods, and the working principles of the machines used.
Course Content Raw materials and basic processes in bread making. Operating principles of machinery and equipment in the process flow, and alternative baked goods.
Course Methods and Techniques During the 14-week training, students learn bread-making practices with the help of theoretical and practical knowledge.
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 % 0
Final examination 1 % 60
Total
3
% 90

 
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 Dating
2 Introduction to Bake making
3 Essential components in bread production
4 Definition, types, and characteristics of flours.
5 Bread dough
6 Auxiliary ingredients in bread production.
7 Types of baked goods and their basic stages.
8 midterm exam
9 Production of bread varieties
10 Making local bread
11 Preparing breads with toppings
12 Making international breads
13 Product types and application techniques prepared through standardization.
14 Types of products made from yeast doughs and techniques for preparing them.
15 Types of products made from oily doughs and application techniques.

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14
All 5 3 3 1 3 2 2 2 2 1 4 3 3 3
C1 4 1 2 1 2 2 1 2 4 1 3 1 1 1
C2 5 2 3 1 2 1 1 2 1 1 5 4 2 2
C3 5 5 3 1 3 1 2 2 2 1 4 3 5 5
C4 5 3 5 1 5 2 3 3 2 1 4 5 4 3

  bbb

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