HAMUR TEKNİKLERİ PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
PEP155	HAMUR TEKNİKLERİ	1	4	2	6

GENERAL INFORMATION
Language of Instruction :	Türkçe
Level of the Course Unit :	ÖNLİSANS, TYY: + 5.Düzey, EQF-LLL: 5.Düzey, QF-EHEA: Kısa Düzey
Type of the Course :	Zorunlu
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Öğr.Gör. SEMANUR ÖNAL
Instructor(s) of the Course Unit	Öğr.Gör. MÜZEYYEN BÜŞRA SAĞLAM
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	Öğrencilerin hamur üretimi ve hamurun nasıl işlenmesi gerektiği ile fermantasyon teknolojisi, starter kültür hakkında bilgi sahibi olmaları amaçlanmakla birlikte öğrencilere un çeşitleri, maya, hamur ve ekmek çeşitleri hakkında gerekli teorik ve teknik bilgiyi sağlamaktır.
Contents of the Course Unit:	Fermantasyonun tanımı, fermantasyon mikroorganizmaları,maya çeşitlerinin sağlayacağı sonuç farklılıkları, starter kültür, fermantasyon teknolojisi ile muhafaza yöntemleri , kalite özellikleri, un çeşitleri, onlara göre ekmek yapımı teknikleri, ekmek yapımında kullanılan malzemeler, doğru ekipman ve hamur tekniklerinin öğrenilmesi, değişik yöre/ülke mutfaklarındaki hamur teknikleri, fırın terminolojisi, ekipman kullanımı, formül çevirmeleri, malzemelerin fonksiyonları ve doğru un kullanımı anlatılır.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Farklı hamur türlerinin üretim tekniği ve işlenmesi hakkında bilgi sahibi olur.
Hamurdan yapılan ürünleri elde edebilmek için kullanılacak uygun malzemeler hakkında bilgi sahibi olur
Ürün kalite anlayışı gelişir.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Ders hakkında genel bilgilendirme, Unlar, Maya ve Yağlar Hakkında Bilinmesi Gerekenler	-
2	-	Mayalandırılarak Hazırlanan Hamurlar	-
3	-	Zenginleştirilmiş Hamurlar - Ekşi Hamur Hazırlama Teknikleri	-
4	-	Çırpılarak Hazırlanan Hamurlar	-
5	-	Kıyılarak Hazırlanan Hamurlar	-
6	-	Özleştirilerek Hazırlanan Hamurlar	-
7	-	Pişirilerek Hazırlanan Hamurlar	-
8	-	ARA SINAV	-
9	-	Yassı Ekmekler ve Özel Gün Ekmekleri	-
10	-	Yöresel Ekmekler ve Çörekler	-
11	-	Simit Türevleri için Hamur Hazırlama	-
12	-	Gevrekler için Hamur Hazırlama	-
13	-	Börekler için Hamur Hazırlama	-
14	-	Çörekler için Hamur Hazırlama	-
15	-	Final Proje ve Değerlendirme	-
16	-	FİNAL	-
17	-	FİNAL	-

SOURCE MATERIALS & RECOMMENDED READING
The Bread Baker's Apprentice" – Peter Reinhart
Making Artisan Bread: 75 Recipes for a Bread Maker's Guide" – Andrew Garrison Shotts
Bouchon Bakery" – Thomas Keller & Sebastien Rouxel

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	HAS A BASIC KNOWLEDGE ABOUT THE THEORIES, FACTS AND GENERAL PRINCIPLES OF PASTRY AND BAKERY.						5
2	HAS A KNOWLEDGE ABOUT THE PREPARATIONS, PROFESSIONAL STANDARDS AND PRACTISE IN PASTRY AND BAKERY FIELD						5
3	HAS A KNOWLEDGE ABOUT THE INTERNAL AND EXTERNAL EFFECTS OF THE ORGANIZATIONS IN PASTRY AND BAKERY FIELD						5
4	HAS A KNOWLEDGE ABOUT THE PROCESS OF SERVICE AND OPERATIONS OF PASTRY AND BAKERY FIELD.						5

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	PERFORMS THE PROCESS OF SERVICE AND OPERATIONS OF PASTRY AND BAKERY FIELD.					4

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	MEETS THE NEEDS AND REQUESTS OF THE CUSTOMERS BY SATISFACTORY, EVALUATES, DEVELOPS AND PRODUCES SOLUTIONS TO PREVENT THE PROBLEMS WHICH COULD AFFECT THE PROCESS OF SERVICE.					4
2	FOLLOWS THE CHANGES OF INTERNAL OR EXTERNAL ENVIRONMENT IN THE ORGANIZATIONS IN HIS/HER FIELD, MAKES RATIONALIST ANALYSIS, INTERPRETS, MAKES A DECISSION AND ACCOMODATES HIMSELF/HERSELF ACCORDING TO THOSE CHANGES						5
3	MAKES SELF EVALUATION AND DRAWS CONCLUTIONS OUT OF PRACTISES.						5
4	DETERMINES THE PROBLEMS IN HIS/HER FIELD, PRODUCES SOLUTIONS AND PRESENTS.						5

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	USES THE KNOWLEDGES OF PASTRY AND BAKERY ACQUIRED IN BUSINESS ENVIRONMENT AND VOCATION.						5
2	ACQUIRES KNOWLEDGE ABOUT THE PHSICAL ENVIRONMENT, EQUIPMENTS AND DEVICES AND TECHNOLOGY IN PASTRY AND BAKERY FIELD, HOW TO USE AND PROTECT THEM BY MAINTAINING.					4

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	WORKS STAND-ALONE WHILST PERFORMING HIS DUTY IN HIS/HER FIELD.					4
2	WORKS AS A MEMBER OF THE TEAM AND TAKES RESPONSIBILITY.					4
3	MANAGES HIS/HER TECHNICAL AND PROFESSIONAL DUTIES IN A COMPLICATED AND UNFORSEEN EVENTS.						5
4	TRACKS THE DEVELOPMENTS AND PRACTISES IN HIS/HER FIELD AND USES THEM IN HIS/HER JOB.						5
5	HELPS THE DEVELOPMENT OF HIS/HER COLLEAGUES’ VOCATIONAL KNOWLEDGES AND SKILLS AND EVALUATES THEIR PERFORMANCES EQUALLY.						5

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	LEARNS HIMSELF/HERSELF, MANAGES HIMSELF/HERSELF AND HIS/HER TIME AND EVALUATES HIS/HER SUCCESS.						5
2	TRACKS ACTUAL DEVELOPMENTS RELATED TO HIS/HER FILED AND JOB.					4
3	ALWAYS UPDATES AND DEVELOPS HIS/HER KNOWLEDGE, SKILLS AND PROFESSIONAL COMPETENCE RELATED TO HIS/HER FIELD WITH THE SENSE OF LEARNING DURING HIS/HER WHOLE LIFE.						5

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	EFFECTIVELY COMMUNICATES INTERPERSONAL AND INTERCULTURAL.					4
2	PREPARES REPORTS IN HIS/HER FIELD, PRESENTS HIS/HER KNOWLEDGES, CONTROVERSY AND ANALYSIS TO THE PROFESSIONALS AND TO THE ONES OUT OF HIS/HER FIELD IN VARIABLE WAYS.					4
3	USES THE SOFTWARES, INFORMATION AND COMMUNICATION TECHNOLOGIES RELATED TO HIS/HER FIELD AT LEAST ON THE BASIC LEVEL OF THE EUROPEAN COMPUTER DRIVING LICENCE.		1
4	FOLLOWS THE INNOVATIONS IN HIS/HER SERVICE FIELD, JOB AND VOCATION AND COMMUNICATES IN A FOREIGN LANGUAGE AT LEAST ON THE LEVEL OF GENERAL A2 OF THE EUROPEAN LANGUAGE PORTFOLIO		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	ADHERES TO ETHIC VALUES IN HIS/HER FIELD.						5
2	MINDS HIS/HER PERSONAL CARE, HYGIENE, DRESS AND FINERY AND OUTLOOK LIKE THE WAY HIS/HER FIELD REQUIRES.						5
3	DOES HIS/HER JOB WITHIN THE VOCATIONAL STANDARDS AND LEGALITY.						5
4	PAYS ATTENTION TO THE DIFFERENCES AMONG THE PEOPLE AND CULTURES, SHOWS RESPECT AND TOLERANCE.					4
5	MAKES EVALUATION OF HEALTH CARE, SAFETY AND RISK ANALYSIS IN HIS/HER FIELD.					4
6	PAYS ATTENTION TO HUMAN HEALTH, SOCIAL AND NATURAL ENVIRONMENT WHILE WORKING IN HIS/HER FIELD.						5

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Ders	14	4	56
Derse Ön Hazırlık ve Ders Sonrası Pekiştirme	14	7	98
Arazi Çalışması	0	0	0
Grup Çalışması / Ödevi	0	0	0
Laboratuvar	0	0	0
Okuma	0	0	0
Ödev	0	0	0
Proje Hazırlama	0	0	0
Seminer	0	0	0
Staj	0	0	0
Teknik Gezi	0	0	0
Web Tab. Öğrenme	0	0	0
Uygulama	0	0	0
Yerinde Uygulama	0	0	0
Mesleki Faaliyet	0	0	0
Sosyal Faaliyet	0	0	0
Tez Hazırlama	0	0	0
Alan Çalışması	0	0	0
Rapor Yazma	0	0	0
Final Sınavı	1	1	1
Final Sınavı Hazırlığı	0	0	0
Ara Sınav	0	0	0
Ara Sınav Hazırlığı	0	0	0
Kısa Sınav	0	0	0
Kısa Sınav Hazırlığı	0	0	0
TOPLAM	29	0	155