|
|
|
|
| Knowledge
(Described as Theoritical and/or Factual Knowledge.)
|
1) Knows the types of bread and bakery products.
Knows the properties of the raw materials used in bread and bakery products and understands the effect of these properties on quality.
Knows the factors determining the quality of the final product and the preservation methods.
|
| Skills
(Describe as Cognitive and/or Practical Skills.)
|
1) Performs basic preparation and mise en place applications.
Lists the types and characteristics of machines, tools, and equipment used in production.
|
| Competences
(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
|
1) Gains competence in basic types of bread.
Gains competence in basic bakery products.
|
| Week |
Subject |
| Related Preparation |
Pekiştirme |
| 1) |
Introduction to Bread and Bakery Products Course, Wheat Content, Flour Types, Types of Sourdough, Geographically Indicated Breads, Examples of Bread and Bakery Products from Turkey and the World |
| 2) |
Simit, Foccacia, Çeşnili Beyaz Ekmek |
| 3) |
Poğaça and Açma Varieties |
| 4) |
Babka, Sandviç Ekmeği, Ramazan Pidesi |
| 5) |
Biscotti, Tost Ekmeği, Kaşarlı Susamlı Kraker |
| 6) |
Somun Ekmek, Ramazan Pidesi |
| 6) |
Brioche, Mini Pizza, Paskalya Çöreği |
| 7) |
Midterm |
| 8) |
Hamburger Ekmeği, Kayısılı Taç Ekmek, Tahinli Çörek |
| 9) |
Haşhaşlı Çörek, Kandil simidi, Çatal ve Sakallı |
| 10) |
Ekşi Mayalı Rustik Ekmekler (Siyez, Karabuğday, Karakılçık) |
| 11) |
Tam Buğday - Tam Çavdar Ekmeği |
| 12) |
Shokupan, Bagel, Pretzel |
| 13) |
Ciabatta, Stolen, Naan |
| 14) |
Kıymalı Pide |
| 15) |
Final Exam |
| References: |
Institut National de la Boulangerie-Patisserie (2004), Devenir Boulanger, Editions Sotal: Rouen
Dinç, T(2019), Karakılçık- Ekşi Mayaya Dair Her Şey
Şahin, E(2012), Gerçek Ekmek, Hayy Kitap, İstanbul
Kamir, B (1999), La Journée du Pain, Hachette
Editions Atlas, (2008), 80 Pains Maison, Lego, Vicenza
Collister, L & Blake A, (1994), Le Grand Livre Du Pain, Librairie Gründ, Paris |
|
| Q & A |
|
| Case Problem Solving/ Drama- Role/ Case Management |
|
| Laboratory |
|
| Quantitative Problem Solving |
|
| Fieldwork |
|
| Group Study / Assignment |
|
| Individual Assignment |
|
| WEB-based Learning |
|
| Internship |
|
| Practice in Field |
|
| Project Preparation |
|
| Report Writing |
|
| Seminar |
|
| Supervision |
|
| Social Activity |
|
| Occupational Activity |
|
| Occupational Trip |
|
| Application (Modelling, Design, Model, Simulation, Experiment et.) |
|
| Reading |
|
| Thesis Preparation |
|
| Field Study |
|
| Student Club and Council Activities |
|
| Other |
|
| Logbook |
|
| Interview and Oral Conversation |
|
| Research |
|
| Watching a movie |
|
| Bibliography preparation |
|
| Oral, inscribed and visual knowledge production |
|
| Taking photographs |
|
| Sketching |
|
| Mapping and marking |
|
| Reading maps |
|
| Copying textures |
|
| Creating a library of materials |
|
| Presentation |
|
| Semester Requirements |
Number of Activities |
Level of Contribution |
| Attendance |
|
% 0 |
| Laboratory |
|
% 0 |
| Application |
|
% 0 |
| Practice Exam |
|
% 0 |
| Quizzes |
|
% 0 |
| Homework Assignments |
|
% 0 |
| Presentation |
|
% 0 |
| Project |
|
% 0 |
| Special Course Internship (Work Placement) |
|
% 0 |
| Field Study |
|
% 0 |
| Article Critical |
|
% 0 |
| Article Writing |
|
% 0 |
| Module Group Study |
|
% 0 |
| Brainstorming |
|
% 0 |
| Role Playing + Dramatizing |
|
% 0 |
| Out of Class Study |
|
% 0 |
| Preliminary Work, Reinforcement |
|
% 0 |
| Application Repetition etc. |
|
% 0 |
| Homework (reading, writing, watching movies, etc.) |
|
% 0 |
| Project Preparation + Presentation |
|
% 0 |
| Report Preparation + Presentation |
|
% 0 |
| Presentation / Seminar Preparation + Presenting |
|
% 0 |
| Oral examination |
|
% 0 |
| Midterms |
1 |
% 40 |
| Final |
1 |
% 60 |
| Practical Final |
|
% 0 |
| Report Submission |
|
% 0 |
| Bütünleme |
|
% 0 |
| Bütünleme Pratik |
1 |
% 60 |
| Kanaat Notu |
|
% 0 |
| Committee |
|
% 0 |
| Yazma Ödev Dosyası |
|
% 0 |
| Portfolio |
|
% 0 |
| Take-Home Exam |
|
% 0 |
| Logbook
|
|
% 0 |
| Participation |
|
% 0 |
| Discussion |
|
% 0 |
| total |
% 160 |
| PERCENTAGE OF SEMESTER WORK |
|
% 100 |
| PERCENTAGE OF FINAL WORK |
|
% 60 |
| total |
% 160 |
| Activities |
Number of Activities |
Workload |
| Course Hours |
14 |
28 |
| Laboratory |
|
|
| Application |
14 |
28 |
| Practice Exam |
|
|
| Special Course Internship (Work Placement) |
14 |
42 |
| Field Work |
|
|
| Study Hours Out of Class |
|
|
| Article Critical |
|
|
| Article Writing |
|
|
| Module Group Study |
|
|
| Brainstorming |
|
|
| Role Playing + Dramatizing |
|
|
| Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.) |
|
|
| Homework (reading, writing, watching movies, etc.) |
14 |
42 |
| Project Preparation + Presentation |
|
|
| Report Preparation + Presentation |
|
|
| Presentation / Seminar Preparation + Presenting |
|
|
| Oral examination |
|
|
| Preparing for Midterm Exams |
7 |
21 |
| MIDTERM EXAM (Visa) |
1 |
2 |
| Preparing for the General Exam |
7 |
21 |
| GENERAL EXAM (Final) |
1 |
2 |
| Participation |
|
|
| Discussion |
|
|
| Portfolio |
|
|
| Take-Home Exam |
|
|
| Logbook
|
|
|
| Total Workload |
186 |
| ECTS (30 saat = 1 AKTS ) |
6 |
