BREAD MAKING TECHNIQUES COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
ASP108	BREAD MAKING TECHNIQUES	2	3	2	5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	History of Bread- French bread	theory-practice
2	-	The materials used in making bread-Bread with olives and hot peppers	theory-practice
3	-	Definitions-Cheese and bread	theory-practice
4	-	Potato bread	practice
5	-	Apple Bread	practice
6	-	oat Bread	practice
7	-	Whole wheat bread	practice
8	-	MID-TERM EXAM	-
9	-	Rye bread	practice
10	-	Italian Bread	practice
11	-	Indian Bread	practice
12	-	Bagel	practice
13	-	Walnut bread	practice
14	-	garlic bread	practice
15	-	Whole Grain Bread	practice
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY