Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
ADVANCED BAKERY | GMS4112257 | Fall Semester | 0+4 | 2 | 5 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Lect. Onur Semen ÖNER |
Assistant(s) | |
Aim | To upgrade breading levels of the students to artisan level bread craftsmanship through advanced recipie reading & application & alteration as well as empowering them with the ability of creating their own recipies |
Course Content | This course contains; Distributions of tasks, preliminary information about the course,Village bread,Sourdough 1; Fruit yeast,Sourdough 1; Grain yeast,Baguettes,Whole wheat breads-1,Whole wheat breads-2,MIDTERM EXAM,Ethnic breads-1,Ethnic breads-2,Seaming doughs-1,Seaming doughs-2,Seaming doughs-3,Semester review,FINAL EXAM. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| | |
Being able to recognise and make world breads | 11, 6, 8, 9 | A |
Being able to create and apply various sour dough formulas | 11, 6, 8, 9 | A |
Being able to alter and change recipies according to the needs | 11, 6, 8, 9 | A |
Application of breadshapes in the professional level | 11, 6, 8, 9 | A |
Artisan bread craftsmanship | 11, 6, 8, 9 | A |
Teaching Methods: | 11: Demonstration Method, 6: Experiential Learning, 8: Flipped Classroom Learning, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Distributions of tasks, preliminary information about the course | |
2 | Village bread | |
3 | Sourdough 1; Fruit yeast | |
4 | Sourdough 1; Grain yeast | |
5 | Baguettes | |
6 | Whole wheat breads-1 | |
7 | Whole wheat breads-2 | |
8 | MIDTERM EXAM | |
9 | Ethnic breads-1 | |
10 | Ethnic breads-2 | |
11 | Seaming doughs-1 | |
12 | Seaming doughs-2 | |
13 | Seaming doughs-3 | |
14 | Semester review | |
15 | FINAL EXAM | |
Resources |
Chad Robertson, 2010, 1st edn. “Tartine Bread”. Bolum 3, Basic Country Bread, Chronicle Books, 2010, 141-201 - Uri Scheft, 2016 1st edn“Breaking Breads”. Chapter 3-4, Flat Breads, A Few Classics & New Dishes, 1st edn., Artisan,2016, 113-244 - Wayne Gisslen, 2013, 6th edn. “Professional Baking”. Chapter 9, Rich Yeast Doughs, Laminated Dough Formulas, 6thed, John Wiley & Sons, 2013, 192-196 |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | | | | | |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | | | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | | | | |
4 | Develops creative menus using new technologies and production methods | | | | | |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | | | |
6 | | | | | | |
7 | | | | | | |
8 | Considers cooking as a chemical reaction. | | | | | |
9 | | | | | | |
10 | | | | | | |
11 | | | | | | |
12 | | | | | | |
13 | | | | | | |
14 | | | | | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
ECTS / Workload Table |
Activities | Number of | Duration(Hour) | Total Workload(Hour) |
Course Hours | 0 | 0 | 0 |
Guided Problem Solving | 0 | 0 | 0 |
Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 |
Term Project | 0 | 0 | 0 |
Term Project | 0 | 0 | 0 |
Presentation of Project / Seminar | 0 | 0 | 0 |
Presentation of Project / Seminar | 0 | 0 | 0 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 0 | 0 | 0 |
General Exam | 0 | 0 | 0 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 0 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(0/30) | 0 |
ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
ADVANCED BAKERY | GMS4112257 | Fall Semester | 0+4 | 2 | 5 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Lect. Onur Semen ÖNER |
Assistant(s) | |
Aim | To upgrade breading levels of the students to artisan level bread craftsmanship through advanced recipie reading & application & alteration as well as empowering them with the ability of creating their own recipies |
Course Content | This course contains; Distributions of tasks, preliminary information about the course,Village bread,Sourdough 1; Fruit yeast,Sourdough 1; Grain yeast,Baguettes,Whole wheat breads-1,Whole wheat breads-2,MIDTERM EXAM,Ethnic breads-1,Ethnic breads-2,Seaming doughs-1,Seaming doughs-2,Seaming doughs-3,Semester review,FINAL EXAM. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| | |
Being able to recognise and make world breads | 11, 6, 8, 9 | A |
Being able to create and apply various sour dough formulas | 11, 6, 8, 9 | A |
Being able to alter and change recipies according to the needs | 11, 6, 8, 9 | A |
Application of breadshapes in the professional level | 11, 6, 8, 9 | A |
Artisan bread craftsmanship | 11, 6, 8, 9 | A |
Teaching Methods: | 11: Demonstration Method, 6: Experiential Learning, 8: Flipped Classroom Learning, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Distributions of tasks, preliminary information about the course | |
2 | Village bread | |
3 | Sourdough 1; Fruit yeast | |
4 | Sourdough 1; Grain yeast | |
5 | Baguettes | |
6 | Whole wheat breads-1 | |
7 | Whole wheat breads-2 | |
8 | MIDTERM EXAM | |
9 | Ethnic breads-1 | |
10 | Ethnic breads-2 | |
11 | Seaming doughs-1 | |
12 | Seaming doughs-2 | |
13 | Seaming doughs-3 | |
14 | Semester review | |
15 | FINAL EXAM | |
Resources |
Chad Robertson, 2010, 1st edn. “Tartine Bread”. Bolum 3, Basic Country Bread, Chronicle Books, 2010, 141-201 - Uri Scheft, 2016 1st edn“Breaking Breads”. Chapter 3-4, Flat Breads, A Few Classics & New Dishes, 1st edn., Artisan,2016, 113-244 - Wayne Gisslen, 2013, 6th edn. “Professional Baking”. Chapter 9, Rich Yeast Doughs, Laminated Dough Formulas, 6thed, John Wiley & Sons, 2013, 192-196 |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | | | | | |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | | | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | | | | |
4 | Develops creative menus using new technologies and production methods | | | | | |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | | | |
6 | | | | | | |
7 | | | | | | |
8 | Considers cooking as a chemical reaction. | | | | | |
9 | | | | | | |
10 | | | | | | |
11 | | | | | | |
12 | | | | | | |
13 | | | | | | |
14 | | | | | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
Numerical Data
Ekleme Tarihi: 04/10/2023 - 17:03Son Güncelleme Tarihi: 04/10/2023 - 17:03
×- A-Z Programs
- Undergraduate
- Graduate
- Academic Calendar
- Double Major & Minor Programs
- Erasmus
- Prospective Students
- Registration
- Re-Enrolment
- Fees
- Directorate of Registrar’s Office
- FAQ
- Accommodation
- Scholarships
- Lateral and Vertical Transfer
- Summer School
- Preparation
- Transportation