Information Package
baskent.edu.tr

Pastry and Bakery

PEP103

BASIC DOUGH MAKING TECHNIQUES I

Course Code
PEP103
Semester
First Term (Fall)
Theory+Practice
2 + 2
ECTS
4
Course TypeCompulsory Course
Course LevelAssociate Degree
Year of Study1
SemesterFirst Term (Fall)
ECTS4
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Basic dough techniques, including the preparation, details, and application areas of each technique.
  2. Use of different methods
  3. Selecting and using appropriate cooking equipment,
  4. They receive knowledge about the application of proper cooking methods.
  5. Demonstrate the ability to prepare classic baked products, including cookies, crackers, simit, and flatbreads, in accordance with established quality and production standards, and apply technical knowledge to develop original niche recipes.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionThe aim is to professionalize in basic dough techniques and prepare high-standard products by focusing on the ingredients, shaping, baking, and storage of the relevant product. With the acquired technical proficiency, the student's mastery of the product is improved, and they are given the opportunity to create their own niche recipe.
Course Contents
WEEK TOPICS
1st Week NTRODUCTION TO THE COURSE - THEORETICAL
2nd Week PREPARING COOKIE DOUGH
3rd Week DOUGH PREPARED BY WHIPPING - 1
4th Week DOUGH PREPARED BY FERMENTATION - 1
5th Week ENRICHED YEAST DOUGH
6th Week DOUGH PREPARED BY BAKING - 1
7th Week DOUGH ROLLING
8th Week MIDTERM EXAM
9th Week INTRODUCTION TO THE COURSE - THEORETICAL
10th Week PREPARING DOUGH FOR FLAT BREADS - 1
11th Week PREPARING DOUGH FOR FLAT BREADS - 2
12th Week PREPARING DOUGH FOR BAGEL VARIETY
13th Week STEAM-BAKED DOUGH
14th Week PREPARING DOUGH FOR CRUNCHES
15th Week
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
  • Practice
  • Discussion
  • Lecture
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 30
Project 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 4 4
Preparation for Quiz 0 0 0
Individual or group work 0 0 0
Preparation for Final exam 1 6 6
Course hours 14 4 56
Preparation for Midterm exam 1 4 4
Laboratory (including preparation) 10 4 40
Final exam 1 4 4
Homework 1 6 6
Total Work Load120
Total Work Load / 30 (h)4
ECTS Credit of the Course4
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

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