BAKERY PRACTICES

GMS306

Course Code: GMS306
Semester: Sixth Term (Spring)
Theory+Practice: 1 + 2
ECTS: 3

Course Type

Compulsory Course

Course Level

Bachelor's Degree

Year of Study

Semester

Sixth Term (Spring)

ECTS

Name of Lecturer(s)

Assistant Professor Esra Kanoğlu

Learning Outcomes

At the end of this course, the students;

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 yeast products from different cultures.
Learns bagels from different cultures.
Learns cereals from different cultures.
Learns the breads prepared with sourdough yeast.
Learns enriched bread types.
Learns the celebration breads of different cultures.
Learns baklava and flat breads.
Learns tart doughs and tart types.
Learns how to prepare puff pastry and croissants.
Learns to prepare pastry from hand rolled dough.

Mode of Delivery

Face to face

Prerequisites

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 product types used in the bakery sector in national and international bakery sector.

Course Contents

WEEK	TOPICS
1^st Week	Information on Flour, Sugar, Salt, Yeast, Water, Milk, Chocolate, Fats
2^nd Week	International Breads
3^rd Week	Yeast Pastry Products
4^th Week	Cookies
5^th Week	Cereals
6^th Week	Yeast and Unleavened Bakery Products
7^th Week	Yeast and Unleavened Bakery Products
8^th Week	Midterm Exam
9^th Week	Celebration Breads
10^th Week	Pies
11^th Week	Enriched Breads
12^th Week	Enriched Breads
13^th Week	Dumplings
14^th Week	Unleavened Breads
15^th Week	Lahmacun and Pide
16^th Week	Pizza
17^th 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

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	30
Practice	1	30
Total(%)		60
Contribution of In-term Studies to Overall Grade(%)		60
Contribution of Final Examination to Overall Grade(%)		40
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)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3	LO4	LO5	LO6	LO7	LO8	LO9	LO10	LO11	LO12
K1	X
K2			X	X	X	X	X	X	X	X	X	X
K3
K4
K5
K6			X	X	X	X	X	X	X	X	X	X
K7
K8
K9
K10			X	X	X	X	X	X	X	X	X	X
K11
K12			X	X	X	X	X	X	X	X	X	X
K13
K14
K15
K16
K17
K18
K19
K20			X	X	X	X	X	X	X	X	X	X
K21
K22
K23