COURSE UNIT TITLE

: BREAD PRODUCTION

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
SEC 3057 BREAD PRODUCTION ELECTIVE 2 1 0 5

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

UĞUR LOKMAN

Offered to

Gastronomy and Culinary Arts

Course Objective

To learn the types of bread and bakery products, the properties of raw materials used in their production, the production methods, the working principles of the machines used.

Learning Outcomes of the Course Unit

1   Dough for bread, kneading techniques, as applied to have information about the production of bread
2   Learning the basic dough preparation techniques
3   Having basic information about the ingredients of bread
4   Having knowledge about the preparation of various bread
5   To have information about the production of bread and bread culture

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction to bakery
2 Bread as food
3 Materials used in bread making
4 Yeast types and sour yeast explanation
5 Sour yeast preparation application
6 Food safety in bread preperation
7 Midterm
8 Midterm
9 Bread in Turkish cuisine culture
10 Bread in Turkish cuisine culture
11 Bread culture in international cuisines
12 Bread culture in international cuisines
13 Sourdough breads
14 Sourdough breads
15 Final Exam
16 Final Exam

Recomended or Required Reading

Cauvain, S. P. (2003). Bread making: Improving quality. Boca Raton: CRC Press.
Gisslen, W. (2017). Professional baking. Hoboken: Wiley.
Cauvain, S. P., & Young, L. S. (1998). Technology of breadmaking. London: Blackie Academic & Professional.

Planned Learning Activities and Teaching Methods

1. Lectures
2. In Class Activities
3. Case studies

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 DNC Dönemiçi Çalışma
2 VZ Arasınav
3 YVN Yaıryıliçi Notu DNC * 0.20 + VZ * 0.80
4 FN Yarıyılsonu Notu
5 BNS BNS YVN * 0.40 + FN * 0.60
6 BUT Bütünleme Notu
7 BBN Bütünleme Sonu Başarı Notu YVN * 0.40 + BUT * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks and weekly performance app (%40).
2. Final : Consists of all the chapters in the syllabus and students will be responsible from all case studies and discussions in the class (%60).

Assessment Criteria

1.Midterm exam
2. Final exam
3. Homeworks Presentations

Language of Instruction

Turkish

Course Policies and Rules

1. Attending at least 70 percent of lectures and at least 80 percent of practice is mandatory.
2. The instructor have the right to make practical examinations.
3. Lectures have the right to give homework.
4. Lectures have the right to evaluate the weekly practice performance
5. The students are subject to the principles of faculty teaching and examination principles.

Contact Details for the Lecturer(s)

yeliz.demir@deu.edu.tr

Office Hours

Thursday: 09.00-09.50

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 2 24
Tutorials 12 1 12
Preparations before/after weekly lectures 12 4 48
Preparation for midterm exam 1 12 12
Preparation for final exam 1 15 15
Preparing assignments 1 10 10
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 123

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.1555
LO.2555
LO.3555
LO.455
LO.55

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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