General Information about the Course

Course Code:	GMS202
Course Title:	Bread and Bakery Products
Course Semester:	4. Semester / Spring
Course Credits:	Theoretical Practical Credit ECTS 2 2 3 6
Language of instruction:	TR
Prerequisite of the course:	No
Ders İş Deneyimini Gerektiriyor mu?:	No
Type of course:	Necessary
Level of course:	Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s):	N. Banu Bayraktar
Course Assistants:

Purpose and content of the course

Course Objectives:	To introduce and teach students the basic techniques and terminology of bread making
Course Objective:	To create products that increase material knowledge and technical equipment, to augment the potential of students with practical courses accompanied by national and international recipes, to develop their vision and prepare students for their future lives.
Mode of Delivery:	Face to face

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)

Skills (Describe as Cognitive and/or Practical Skills.)

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.)

Course Topics

Week	Subject
Related Preparation	Pekiştirme
1)	Introduction to Bread and Bakery Products, Wheat Content, Flour Types, Sourdough Types, Geographically Indicated Breads, Examples of Bread and Bakery Products from Turkey and the World
2)	Simit, Foccacia, Çeşnili Beyaz Ekmek
3)	Poğaça Çeşitleri (Sade, Patatesli, Peynirli, Dereotlu Ev Poğaçası),Açma Çeşitleri
4)	Paskalya Çöreği, Tahinli Çörek, Lavaş
5)	Sandviç Ekmeği, Mini Pizza, Sakallı
6)	Somun Ekmek, Ramazan Pidesi
7)	Midterm
8)	Bazlama, Biscotti, Kaşar Peynirli Susamlı Kraker
9)	Tost Ekmeği, Yaprak Galeta, Balon Ekmek
10)	Babka Ekmeği, Hamburger Ekmeği, Kandil Simidi
11)	Kayısılı Taç Ekmek, Katmer Ekmeği, Haşhaşlı Çörek
12)	Ciabatta (ekşi mayalı), Mısır Ekmeği, Çatal
13)	Brioche (ekmek ve çikolata dolgulu çörek), Giresun Görele Yağlısı
14)	Kıymalı Pide
15)	Final Exam
References: Institut National de la Boulangerie-Patisserie (2004), Devenir Boulanger, Editions Sotal: Rouen 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

Ders - Program Öğrenme Kazanım İlişkisi

No Effect	1 Lowest	2 Average	3 Highest

Ders Öğrenme Kazanımları
Program Outcomes
1) xxx
1) aaa
2) bbb
2) xxx
3) xxx
4) xxx
5) xxx
6) xxx
7) xxx
8) xxx
9) xxx
10) xxx
11) xxx
12) xxx
13) xxx
14) xxx

Course Teaching, Learning Methods

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

Evaluation System

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		% 0
Final		% 0
Report Submission		% 0
Bütünleme		% 0
Kanaat Notu		% 0
Committee		% 0
Yazma Ödev Dosyası		% 0
Portfolio		% 0
Take-Home Exam		% 0
Logbook		% 0
Discussion		% 0
Participation		% 0
total		% 0
PERCENTAGE OF SEMESTER WORK		% 0
PERCENTAGE OF FINAL WORK		% 0
total		% 0