| Course Type | Elective Course |
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| Course Level | Associate Degree |
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| Year of Study | - |
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| Semester | - |
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| ECTS | 4 |
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| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Theoretically explains the historical origins, geographical designations, and cultural contexts of iconic bread varieties from world cuisines.
- Selects the appropriate flour for the recipe by distinguishing between international flour classification systems (French T-type, Italian Tipo system, American flour standards)
- Flawlessly applies long fermentation, pre-fermentation (poolish, biga, levain), and sourdough techniques used in traditional European artisan breads.
- Kneads and shapes doughs requiring high technical precision (autolysis, high butter emulsion), such as baguettes and brioche, which form the basis of French baking.
- Manages highly hydrated, porous doughs (ciabatta, focaccia) characteristic of Italian cuisine with correct folding techniques (stretch and fold).
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| Mode of Delivery | Face to face |
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| Prerequisites | No |
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| Recommended Optional Programme Components | |
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| Course Description | This course is a practice-oriented course aimed at providing second-year students, who are already proficient in basic baking techniques, with a theoretical background and recipe dynamics for iconic and traditional bread varieties from world cuisines. Within the scope of the course, students experience the bread culture of a wide geographical area, ranging from Europe's long-fermentation artisan breads to Asia's steamed soft-textured breads, from the Middle East's stone-baked flatbreads to the quick-baked products of the Americas. This course, which delves deeply into different flour types, traditional fermentation methods, kneading, shaping, and geography-specific baking techniques (steam, stone, cast iron surfaces), aims to equip students with the ability to produce according to international gastronomic standards, adapt recipes, and represent the global bread heritage in professional kitchens with the correct techniques. |
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| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction and First Touch ? Italy: Schiacciata all'Uva |
|
2nd Week |
France ? Classic Baguette and Autolyse Techniques |
|
3rd Week |
France ? Pre-Fermentation Methods: Pain de Campagne |
|
4th Week |
Italy ? The High-Hydration Miracle and Crispy Snacks (DOUBLE RECIPE) |
|
5th Week |
Mediterranean and Southern Europe ? Semolina and Textural Diversity: Semolina Bread |
|
6th Week |
France ? Enriched Doughs: Brioche |
|
7th Week |
Germany ? Heavy and Distinctive Grains: Roggenbrot |
|
8th Week |
MIDTERM EXAM |
|
9th Week |
Poland ? Traditional Milk-Based and Enriched Baking (DOUBLE RECIPE) |
|
10th Week |
Germany ? Alkaline Bath and Glazing Technology: Laugenbrot |
|
11th Week |
Asian Baking ? Moisture and Softness Technology: Shokupan |
|
12th Week |
The Americas ? Quick Baking and Chemical Reactions (DOUBLE RECIPE) |
|
13th Week |
Middle East and Central Asia ? High-Heat Flatbreads (DOUBLE RECIPE) |
|
14th Week |
England and Ireland ? Stovetop and Quick Baking (DOUBLE RECIPE) |
|
15th Week |
|
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| Recommended or Required Reading | |
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| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Practice
|
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| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Practice |
1 |
40 |
| Total(%) |
|
70 |
| Contribution of In-term Studies to Overall Grade(%) |
|
70 |
| Contribution of Final Examination to Overall Grade(%) |
|
30 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
|
|
|
| Preparation for Quiz |
|
|
|
| Individual or group work |
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|
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| Preparation for Final exam |
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|
|
| Course hours |
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|
|
| Preparation for Midterm exam |
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|
|
| Laboratory (including preparation) |
|
|
|
| Final exam |
|
|
|
| Homework |
|
|
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| Total Work Load | 0 |
| Total Work Load / 30 (h) | 0 |
| ECTS Credit of the Course | 4 |
|
| Language of Instruction | Turkish |
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| Work Placement(s) | No |
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