| 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 the concepts of geographical indication and bakery products.
- Learns the definition, types and properties of flour, and the basic tools and equipment used in the production of bakery products.
- Learns the general principles of bakery production.
- Learns the dough prepared in a special way.
- Learns dough with yeast methods.
- Learns the methods of minced dough.
- Learns folding dough techniques.
- Can produce by applying local bakery products.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | Basic Dough Making Techniques |
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| Course Description | This course aims to provide information about geographical indications, bakery products, bakery product components and production techniques, local bakery products produced in Turkey, and to teach local bakery types by applying them. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Meeting/Orientation |
|
2nd Week |
Raw Materials, Materials and Equipment Promotion |
|
3rd Week |
Van Cake, Erzurum Salty Turkish Delight |
|
4th Week |
Milas Çaykası, Milas Tray Pastry |
|
5th Week |
Dızmana, Cizre Memilheva Cookie |
|
6th Week |
Bursa Tahini Pide, Niğde Tahini Pide |
|
7th Week |
Kayseri Kete, Bayburt Kete |
|
8th Week |
Midterm |
|
9th Week |
Akyurt Tandır Pastry, Amasya Pastry |
|
10th Week |
Mardin Church, Decoration Dough |
|
11th Week |
Gaziantep Ramadan Kahkesi, Antep Village Kahkesi |
|
12th Week |
Yozgat Finger Bun, Akçadağ Kömbesi |
|
13th Week |
Bafra Nokulu, Bursa Walnut Turkish Delight |
|
14th Week |
Ankara Ketesi, Rize Enişte Turkish Delight |
|
15th Week |
Final exam |
|
| Recommended or Required Reading | Güney SK, Gümüştaş E. Türkiye'nin Mutluluk Dolu Çörekleri. Ankara: Nobel Akademik Yayıncılık Eğitim Danışmanlık Ticaret Limited Şirketi; 2022
Delil B, Yılmaz İ, Güney SK. Yöresel Mutfak Uygulamaları. Ankara: Palme Yayın Dağıtım Pazarlama İç ve Dış Ticaret Anonim Şirketi; 2022
|
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Project
- Presentation
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
25 |
| Practice |
1 |
25 |
| 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 |
2 |
2 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
14 |
1 |
14 |
| Preparation for Final exam |
1 |
14 |
14 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
15 |
15 |
| Laboratory (including preparation) |
1 |
5 |
5 |
| Final exam |
1 |
2 |
2 |
| Homework |
1 |
1 |
1 |
| Total Work Load | 95 |
| Total Work Load / 30 (h) | 3.16 |
| ECTS Credit of the Course | 3 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
