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 |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
| To obtain general information about the history of bread |
| Choose the materials used in making bread |
| Bread to be dominated by the issues to be considered when |
| Able to distinguish the type of bread |
| White bread can |
| Brown bread can |
| Make sour dough bread |
| New recipes and create menus with different types of bread |