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 Making the management chart of the kitchen according to the hierarchical structure and job and job descriptions in the kitchen departments Making students' work plans in the kitchen and cleaning the kitchen
2 Flour Types in Bread Baking Explanation of the equipment used in bread production, flour types and properties
3 Yeast Types and Fermentation Explanation of yeasts used in bread production, leavening and sourdough
4 Bread Preparation Steps Implementation of bread making steps and sourdough setup
5 National and International Classic Breads Explanation of bread types (village bread, international breads, francala, chickpea yeast breads, etc.)
6 Preparation of National and International Classic Breads Application of classic bread varieties with prepared sourdough
7 One Hundred Percent Bread Preparation Application of classical bread varieties using different types of flour
8 The Importance of Bread in the Food Sector Explaining the place and importance of bread on the tables and in the sector
9 Preparation of Flavored Breads Application of flavored bread varieties
10 Special Day Breads Explaining the types and properties of bread prepared on special occasions
11 Preparation of rich breads and bagels Application of a wide variety of breads and bagels
12 Preparation of Sandwich Bread Application of toast, hamburger and sandwich breads
13 Preparation of Layered Doughs Application of products prepared with layered dough
14 Preparation of Bread in Turkish Cuisine Application of bread, lavash and pita bread, which are important as food accompaniments in Turkish Cuisine

Recomended or Required Reading

Cauvain, S. P. (2003). Bread making: Improving quality. Boca Raton: CRC Press.
Gisslen, W. (2017). Professional baking. Hoboken: Wiley.
Doğan, H. (2016). Ekşi Mayalı Ekmekler. Alfa Basım.
Badem, A. (2024). Ekşi Maya ve Ekmek. Nobel Yayıncılık.
Dinç, T. (2019). Karakılçık (Ekşi Mayaya Dair Herşey). Mutfak Kitap

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


Further Notes About Assessment Methods

1.Midterm Exam and Performance Evaluation in Weekly Practice Lessons: The midterm exam covers the topics in the course content and performance evaluation in weekly practice lessons (20% performance evaluation in weekly practice lessons + 80% midterm exam)*(40%).
2.Final Exam: The exam will cover all the topics in the course content. Students are also responsible for the discussion, practice and case studies in the course (60%).
3. Resit: The exam will cover all the topics in the course content. Students are also responsible for the discussion, practice and case studies (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)

ugur.lokman@deu.edu.tr

Office Hours

Wednesday from 12:00-13:000

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 2 28
Tutorials 14 1 14
Preparations before/after weekly lectures 1 14 14
Preparation for midterm exam 1 12 12
Preparation for final exam 14 4 56
Preparing assignments 1 10 10
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 136

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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