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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMU 521BAKERY PRODUCTS' PROCESSING TECHNOLOGY3 + 01st Semester7,5

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
1Learning bread production techniques, ability
2Ability to demonstrate the relationship between the production process of bread production and ingredients
3Ability to awareness creation of quality bread production
4The ability to use the parameters used in determining the causes of errors in breads
5To 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 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 0015555555555333
LO 0025555555555333
LO 0035555555555553
LO 0045555555555555
LO 0055555555555555
Sub Total25252525252525252525212119
Contribution5555555555444

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14228
Assignments21530
Mid-terms13232
Final examination13333
Presentation / Seminar Preparation13030
Total Work Load

ECTS Credit of the Course






195

7,5
COURSE DETAILS
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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes