Information Package
baskent.edu.tr

Pastry and Bakery

PEP203

FRENCH AND ITALIAN BREADS

Course Code
PEP203
Semester
Third Term (Fall)
Theory+Practice
2 + 2
ECTS
4
Course TypeCompulsory Course
Course LevelAssociate Degree
Year of Study2
SemesterThird Term (Fall)
ECTS4
Name of Lecturer(s) -
Learning Outcomes

At the end of this course, the students;

  1. İnformation about the historical process of pastry and bakery.
  2. Knows the current bakery practices.
  3. Researches and knows the applications of different countries in pastry and bakery.
  4. Can comprehend bakery practices in various civilizations in the past.
  5. Will be able to comprehend possible developments and applications in the future.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course Description
Course Contents
WEEK TOPICS
1st Week Flour types and properties
2nd Week Flour types and properties
3rd Week Storage of flour
4th Week Oven types, electric ovens
5th Week Oven types, wood-fired ovens
6th Week Oven types, stone ovens
7th Week Baking ovens, rotary oven
8th Week MİDTERM
9th Week Baking ovens, rail oven
10th Week Bakery machinery, tools and equipment
11th Week Bakery machinery, tools and equipment
12th Week Baking of bread in the bakery
13th Week Mistakes seen in baking
14th Week Pastry cooking techniques
15th Week
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
  • Lecture
  • Practice
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 50
Total(%) 50
Contribution of In-term Studies to Overall Grade(%) 50
Contribution of Final Examination to Overall Grade(%) 50
Total(%) 100
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5
K1 X X X X X
K2 X X X
K3 X
K4 X X X X X
K5 X
K6 X X X X
K7 X X
K8 X
K9 X X X X
K10 X
K11 X X
K12 X X X X