| Course Type | Elective Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 3 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Learns flour types, differences and chemistry.
- Learns the basic functions and chemistry of water, flour, sugar, salt, salt, oil and yeast in dough.
- Learns basic dough mixtures, kneading, processing and folding techniques.
- Learns to prepare products with dough prepared by shredding.
- Learns to prepare products with dough prepared by beating.
- Learns to prepare products with dough prepared by cooking.
- Learns to prepare products with dough prepared by fermenting.
- Learns to prepare products with yeast-free doughs.
- Learns to prepare products with dough prepared by identifying.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | The aim of this course is to teach the basic dough making techniques, basic ratios, physical and chemical properties of the materials used, the points to be considered in the processing and cooking of the products and the types of products used in pastry and bakery. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction/Orientation |
|
2nd Week |
Information about Flour, Sugar, Yeast, Salt, Water, Milk, Chocolate, and Fats |
|
3rd Week |
Shortcrust Doughs ? Prepared by Rubbing In |
|
4th Week |
Shortcrust Doughs ? Prepared by Rubbing In |
|
5th Week |
Doughs Prepared by Whisking |
|
6th Week |
Doughs Prepared by Cooking |
|
7th Week |
Fermented Doughs |
|
8th Week |
Midterm Exam |
|
9th Week |
Fermented Doughs ? Flat Breads |
|
10th Week |
Yeast Doughs (Other Leavening Agents) |
|
11th Week |
Doughs Prepared by Lamination |
|
12th Week |
Enriched Doughs |
|
13th Week |
Enriched Doughs |
|
14th Week |
End-of-Term Evaluation and Project Presentations |
|
15th Week |
Final Exam |
|
| Recommended or Required Reading | 1)C.I.A. (Culinary Institute of America) (2008). The Professional Chef 8th Edition, Wiley&Sons, New Jersey: s. 1024
2)Freiberg, B. (2002). The Professional Pastry Chef. 4th Edition, Wiley&Sons, New Jersey
3)Gisslen, W. (2005). Professional Baking. 4th Edition, Wiley&Sons, New Jersey
|
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Project
- Presentation
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Practice |
1 |
20 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
|
|
|
| Preparation for Final exam |
1 |
2 |
2 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
2 |
2 |
| Laboratory (including preparation) |
14 |
3 |
42 |
| Final exam |
1 |
1 |
1 |
| Homework |
|
|
|
| Total Work Load | 90 |
| Total Work Load / 30 (h) | 3 |
| ECTS Credit of the Course | 3 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
