PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 521	BAKERY PRODUCTS' PROCESSING TECHNOLOGY	3 + 0	1st Semester	7,5

COURSE DESCRIPTION

Course Level	Doctorate Degree
Course Type	Elective
Course Objective	Learning the details of high-quality bread production and baking methods.
Course Content	Ingredients used in bread making and their functions in the system, reactions during bread making process, bread making methods (direct, indirect, liquid ferment methods). Faults occur during the production of common bread types and the reasons of bread faults.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Learning bread production techniques, ability
2	Ability to demonstrate the relationship between the production process of bread production and ingredients
3	Ability to awareness creation of quality bread production
4	The ability to use the parameters used in determining the causes of errors in breads
5	To make access to information and research resource for this purpose, the ability to use databases and other information resources

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12
LO 001		5	5	5		4	5			5	5	4
LO 002	5		4		4		5				4	5
LO 003		5		4				4				5
LO 004		5		4		4		5			4	5
LO 005	5		4		5		4		4		5	5
Sub Total	10	15	13	13	9	8	14	9	4	5	18	24
Contribution	2	3	3	3	2	2	3	2	1	1	4	5

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	7	98
Mid-terms	1	25	25
Final examination	1	30	30
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMU 521	BAKERY PRODUCTS' PROCESSING TECHNOLOGY	3 + 0	1	Turkish	2020-2021 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. YAHYA TÜLEK	ytulek@pau.edu.tr		MUH A0192 MUH A0194	%70

Goals		Learning the details of high-quality bread production and baking methods.
Content		Ingredients used in bread making and their functions in the system, reactions during bread making process, bread making methods (direct, indirect, liquid ferment methods). Faults occur during the production of common bread types and the reasons of bread faults.

Topics

Weeks	Topics
1	Components of bread, flour, water
2	Components of bread, salt, yeast
3	Components of bread; Secondary Components
4	Direct Dough Method
5	Sponge Dough Method
6	Short Dough Method
7	Liquid Dough Method
8	External and Internal Properties of Bread and causes of Errors Observed
9	Production of pita
10	Exam
11	Hamburgers and Sandaviç Production
12	Traditional types of bread
13	Foreign-source types of bread
14	Foreign-source types of bread

Materials

Materials are not specified.

Resources

Resources	Resources Language
Elgün, A. ve Ertugay, Z. “Tahıl İşleme Teknolojisi” Atatürk Üniversitesi Yayını .(1994)	Türkçe
Sultan, W.J. “Pratical Baking” The AVI Publising Co. (1984)	English
Pyler, E J. “Baking Science and Technology”. (Volume 1 and 2) Siebel pub. Co. (1982)	English

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student