| 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;
- Learn the basic functions and chemistry of water, flour, sugar, salt, oil and yeast in dough
- learn basic dough mixes kneading, cutting and folding techniques
- learns fermented products from different cultures
- learn to prepare sourdough yeast
- learn to prepare dense fruitcakes
- learn about breads made with sourdough yeast
- learn to prepare pizza and sandwich types
- learn the traditional breads of different cultures
- learn about baklava and flat breads
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | The aim of this course is to show the students who plan to specialize in this field, in practice, the advanced dough making techniques used in the national and international bakery sector, and the points to be considered in the processing and baking of the advanced product types prepared from these doughs. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
General information about the course and introduction to the course |
|
2nd Week |
Information on Flour, Sugar, Salt, Yeast, Water, Milk/Dairy Products, Chocolate and Fats |
|
3rd Week |
Sourdough Preparation/Enriched Doughs |
|
4th Week |
Fruit Cakes |
|
5th Week |
Pizza and Sandwich |
|
6th Week |
Traditional Breads |
|
7th Week |
Traditional Breads |
|
8th Week |
Midterm |
|
9th Week |
Filled Breads |
|
10th Week |
Layered Doughs |
|
11th Week |
viennoiseries |
|
12th Week |
viennoiseries |
|
13th Week |
viennoiseries |
|
14th Week |
Dough Modeling Applications |
|
15th Week |
Final Exam |
|
| Recommended or Required Reading | C.I.A. (Culinary Institute of America) (2008). The Professional Chef 8th Edition, Wiley&Sons, New Jersey: s. 1024
Freiberg, B. (2002). The Professional Pastry Chef. 4th Edition, Wiley&Sons, New Jersey
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 |
2 |
2 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
14 |
1 |
14 |
| Preparation for Final exam |
1 |
18 |
18 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
15 |
15 |
| Laboratory (including preparation) |
1 |
5 |
5 |
| Final exam |
1 |
2 |
2 |
| Homework |
|
|
|
| Total Work Load | 98 |
| Total Work Load / 30 (h) | 3.26 |
| ECTS Credit of the Course | 3 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
