BAKING AND PASTRY

GMS538

Course Code: GMS538
Semester: -
Theory+Practice: 2 + 2
ECTS: 10

Course Type

Elective Course

Course Level

Master's Degree Without Thesis

Year of Study

Semester

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Gains knowledge about the types of cereals.
Gains knowledge of flour production.
To have information about bakery products and tools used in their production.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Course Description

This course is designed to introduce basic baking and pastry skills, techniques, raw materials and machinery used in the production of such goods. The course involves developing production techniques related to cakes, cookies, crackers, petit fours, snack bars, and traditional syrup based and syrupless Turkish desserts.

Course Contents

WEEK	TOPICS
1^st Week	Definition of flour, types and properties
2^nd Week	Basic tools and equipment used in bakery production
3^rd Week	General principles and basic stages of bakery production
4^th Week	Prepared dough applications
5^th Week	Yeast dough applications, bread types
6^th Week	Leaf paste applications
7^th Week	Dough applications
8^th Week	Midterm
9^th Week	Whisk dough applications
10^th Week	Definition of desserts, types and properties
11^th Week	Desserts with milk
12^th Week	Turkish sweets with sherbet
13^th Week	Fruit desserts
14^th Week	Decoration and decoration of desserts and presentation of desserts
15^th Week	Final Exam

Recommended or Required Reading

1. Tüter, C. (2006). Açıklamalı Yemek Kitabı Cilt 4 (Hamur İşleri, Börekler, Pastalar, Kekler, Tart ve Tartalötler). İnkılap Kitabevi.
2. Özükan, B. (2005). Pratik Mutfak Rehberi-Lezzet Saati. Boyut Yayın Grubu.
3. Gökçe, P. N. (2014). Tatlılar,Pasta ve Kurabiyeler. Sis Yayınları.
4. Bardi, C. (2013). Tart ve Turta. Çekmece Yayınları.

Planned Learning Activities and Teaching Methods

Lecture
Discussion
Questions/Answers
Practice
Presentation
Project

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	30
Assignment	1	10
Total(%)		40
Contribution of In-term Studies to Overall Grade(%)		40
Contribution of Final Examination to Overall Grade(%)		60
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	3	3
Preparation for Quiz	14	5	70
Individual or group work	14	4	56
Preparation for Final exam	5	10	50
Course hours	14	4	56
Preparation for Midterm exam	4	10	40
Laboratory (including preparation)	13	4	52
Final exam	1	3	3
Homework
Presentation (including preperation)	1	4	4
Quiz	1	3	3
Total Work Load			337
Total Work Load / 30 (h)			11.23
ECTS Credit of the Course			10

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3
K1
K2
K3
K4
K5
K6
K7
K8
K9	X		X
K10	X
K11
K12	X
K13
K14
K15		X	X
K16		X	X
K17
K18
K19
K20
K21
K22

	LO1	LO2	LO3
K1
K2
K3
K4
K5
K6
K7
K8
K9	X		X
K10	X
K11
K12	X
K13
K14
K15		X	X
K16		X	X
K17
K18
K19
K20
K21
K22

	LO1	LO2	LO3
K1
K2
K3
K4
K5
K6
K7
K8
K9	X		X
K10	X
K11
K12	X
K13
K14
K15		X	X
K16		X	X
K17
K18
K19
K20
K21
K22

	LO1	LO2	LO3
K1
K2
K3
K4
K5
K6
K7
K8
K9	X		X
K10	X
K11
K12	X
K13
K14
K15		X	X
K16		X	X
K17
K18
K19
K20
K21
K22