- Course Code
- PEP106
- Semester
- Second Term (Spring)
- Theory+Practice
- 2 + 2
- ECTS
- 3
| Course Type | Compulsory Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | 1 |
|---|
| Semester | Second Term (Spring) |
|---|
| ECTS | 3 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Learns what Artisan bread is.
- Produces Artisan bread varieties
- Knows the usage areas of Artisan breads.
- Comprehends the differences between bread and artisan bread.
- Can grasp the place of artisan breads in the past and in the future.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
History of bread. Flour types. Definition of Artizan Bread, differences from other breads. Materials we use when making bread. Preparation and Baking techniques. APPLICATION: Crispy Bread. |
|
2nd Week |
Artisan bread types and characteristics in Turkey and in the world. What is sourdough, French-style fruit-based sourdough Stories of breads APPLICATION: Basic Sourdough setup (CHEF) Whole Wheat Village Bread with Seeds. |
|
3rd Week |
Methods of feeding and storing yeast according to yeast types. Stories of bread. APPLICATION: *Sourdough Thyme Bread. |
|
4th Week |
Mistakes we repeat while making bread How to store bread? Stories of breads APPLICATION: *Rye Bread with Walnuts (Auvergnats). |
|
5th Week |
Mistakes we repeat while making bread How to store bread? Stories of breads APPLICATION: *Rye Bread with Walnuts (Auvergnats). |
|
6th Week |
Baking bread in a cast iron pot. Features and importance of the bread knife? Stories of breads APPLICATION: *Semolina Flour (Semolina) Bread. |
|
7th Week |
What are the characteristics of French and Italian Artisan Bread? Stories of breads APPLICATION: *Plain and Garlic Baguette Bread. |
|
8th Week |
MIDTERM EXAM |
|
9th Week |
What can be done if bread dough does not rise? Stories of breads APPLICATION: *Mexican Style Cornbread. |
|
10th Week |
What is Malt Flour? Where is it used? What is Activated Carbon bread? Stories of breads APPLICATION: *Spicy Bread. |
|
11th Week |
Bread secrets Stories of bread APPLICATION: *Italian Ciabatta Bread. |
|
12th Week |
What is Layered Bread? What are its types? Stories of breads APPLICATION: *French Brioche Feuilletee. |
|
13th Week |
Question - Answer Stories of breads Application: *Traditional Village Pizza |
|
14th Week |
Question - Answer Stories of bread Application |
|
15th Week |
|
|
| Recommended or Required Reading | |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Case Study
- Practice
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Practice |
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 |
2 |
2 |
| Preparation for Quiz |
2 |
2 |
4 |
| Individual or group work |
14 |
2 |
28 |
| Preparation for Final exam |
1 |
12 |
12 |
| Course hours |
14 |
2 |
28 |
| Preparation for Midterm exam |
1 |
8 |
8 |
| Laboratory (including preparation) |
14 |
2 |
28 |
| Final exam |
1 |
2 |
2 |
| Homework |
1 |
8 |
8 |
| Total Work Load | 120 |
| Total Work Load / 30 (h) | 4 |
| ECTS Credit of the Course | 3 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
Programme Qualifications / Learning Outcomes
|
LO1 |
LO2 |
LO3 |
LO4 |
LO5 |
| K1 |
X |
X |
X |
X |
X |
| K2 |
|
X |
|
X |
|
| K3 |
X |
X |
|
X |
|
| K4 |
X |
X |
X |
X |
X |
| K5 |
|
X |
X |
|
|
| K6 |
X |
X |
X |
X |
X |
| K7 |
X |
X |
|
|
|
| K8 |
|
X |
X |
|
|
| K9 |
|
|
X |
X |
X |
| K10 |
|
|
X |
|
|
| K11 |
X |
X |
|
X |
|
| K12 |
X |
X |
|
X |
X |
