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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 3077 BREAD AND BAKERY PRODUCTS ELECTIVE 3 0 0 5

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

Offered to

Gastronomy And Culinary Arts

Course Objective

Learning the technical preparation of the bakery and confectionery products

Learning Outcomes of the Course Unit

1   Dough for bread and bakery products features, kneading techniques, as applied to have information about the production of bread and bakery products 2   Learning the basic dough preparation techniques 3   Having basic information about the preparation of bakery products 4   Having knowledge about the preparation of various bread 5   To have information about the production of pastries prepared cooking and whisking

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Wheat and other cereal flour 2 The main and auxiliary components used in bread and bakery products 3 Bread production technology 4 Yeast dough and whipped prepared dough, production techniques. 5 The chopped paste prepared, the properties of pulp production techniques, properties 6 Leaves prepared dough and baking the dough, properties of dough, points will be noted in the production 7 Midterm / Leaves prepared dough and baking the dough, properties of dough, points will be noted in the production 8 Application; Wheat flour and bread production using different flavorings 9 Application; Production of bread using different grain flours 10 Application; Leavened dough prepared özleştirilerek and production of various bakery products 11 Application; processing the leaf pulp preparation and various products 12 Application; Prepared baking pastries production (profiteroles, pumps etc.) 13 Application; Whisking prepared pastries produce (cakes, pies, etc.) 14 Application; Whisking prepared pastries produce (cakes, pies, etc.) 15 Final Exam 16 Final Exam

Recomended or Required Reading

Fügen Durlu-Özkaya, Serap Coşansu ve Kamuran Ayhan 2013. Her Yönüyle Gıda. SIDAS Medya Ltd.Şti.

Planned Learning Activities and Teaching Methods

Expression

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 ASG ASSIGNMENT 3 FIN FINAL EXAM 4 FCG FINAL COURSE GRADE MTE * 0.20 + ASG * 0.20 + FIN * 0.60 5 RST RESIT 6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.20 + ASG * 0.20 + RST * 0.60

Further Notes About Assessment Methods

None

Assessment Criteria

Skill in analysis, synthesis and critical thinking; skill in problem solving; skill in application via midterm and final exams

Language of Instruction

Turkish

Course Policies and Rules

The Regulation of Dokuz Eylul University on Education and Examination in Associate's and Bachelor's Degrees The Codes of Practice of School of Applied Sciences on Education and Examination

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 3 42 Preparations before/after weekly lectures 14 4 56 Preparation for midterm exam 1 4 4 Preparation for final exam 1 4 4 Preparing presentations 3 2 6 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 114

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 LO.1 4 4 4 1 1 1 LO.2 4 4 4 1 1 1 LO.3 4 4 4 1 1 1 LO.4 4 4 4 1 1 1 LO.5 4 4 4 1 1 1