BREAD MAKING TECHNIQUES PROGRAMME COURSE DESCRIPTION

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

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. ZEYNEP KURHAN
Instructor(s) of the Course Unit	Doç.Dr. SERDAR EGELİ
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	Bu dersin amacı; hamurun yapısı, bileşenleri ve hazırlama teknikleri konusunda temel bilgiler verilir ve öğrencilerin bunları uygulamaları sağlamaktır.
Contents of the Course Unit:	Bu dersin içeriğinde; ekmeğin tarihçesi, ekmek ve üretimindeki temel bileşenleri, maya ve çeşitleri, un çeşitleri ve randımanları,tuz ve çeşitleri, ekmek yapımında kullanılan ekipmanlar, ekmek yoğurma aşamaları, fransız ekmeği/baget, fransız ekmeği/brioche, İtalyan ekmeği /focaccia, İngiliz ekmeği /soda Bread, Hamburger ekmeği, Alman ekmeği, Hint ekmeği, Sarımsaklı ekmek, artizan ekmek, ekşi eaya incir cevizli ekmek, panettone ekmeği konuları işlenecektir.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Ekmeğin tarihçesi hakkında genel bilgiler verilir ve tanımlanır.
Ekmek yapımında kullanılan malzemeleri seçilir ve sıralanır.
Ekmek yaparken dikkat edilmesi gereken hususlar hakkında bilgi verilerek analiz edilir.
Öğrenciler ekmek çeşitlerini ayırt edebilme ve çıkarımda bulunması gerçekleşir.
Maya çeşitlerine ekmekler yorumlanır.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Ekmeğin tarihçesi Ekmek ve üretimindeki temel bileşenleri	Anlatım
2	Literatür araştırması	Maya ve çeşitleri, Un çeşitleri ve randımanları,tuz ve çeşitleri	Anlatım
3	Literatür araştırması	Ekmek yapımında kullanılan ekipmanlar Ekmek yoğurma aşamaları	Anlatım-Uygulama
4	Literatür araştırması	Fransız ekmeği/baget	Uygulama
5	Literatür araştırması	Fransız ekmeği/brioche	Uygulama
6	Literatür araştırması	İtalyan ekmeği /focaccia	Uygulama
7	Literatür araştırması	İngiliz ekmeği /soda Bread	Uygulama
8	-	ARA SINAV	-
9	Literatür araştırması	Hamburger ekmeği	Uygulama
10	Literatür araştırması	Alman ekmeği	Uygulama
11	Literatür araştırması	Hint ekmeği	Uygulama
12	Literatür araştırması	Sarımsaklı ekmek	Uygulama
13	Literatür araştırması	Artizan ekmek	Uygulama
14	Literatür araştırması	Ekşi eaya incir cevizli ekmek	Uygulama
15	Literatür araştırması	Panettone ekmeği	Uygulama
16	-	FİNAL	-
17	-	FİNAL	-

SOURCE MATERIALS & RECOMMENDED READING
Myhrvold, N., Migoya, F. J., & Myhrvold, N. (2017). Modernist bread. Cooking Lab.

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 COOKING.					4
2	HAS A KNOWLEDGE ABOUT THE PREPARATIONS, PROFESSIONAL STANDARDS AND PRACTISE IN COOKING FIELD					4
3	HAS A KNOWLEDGE ABOUT THE INTERNAL AND EXTERNAL EFFECTS OF THE ORGANIZATIONS IN COOKING FIELD					4
4	HAS A KNOWLEDGE ABOUT THE PROCESS OF SERVICE AND OPERATIONS OF COOKING FIELD.					4

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	PERFORMS THE PROCESS OF SERVICE AND OPERATIONS OF COOKING 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					4
3	MAKES SELF EVALUATION AND DRAWS CONCLUTIONS OUT OF PRACTISES.					4
4	DETERMINES THE PROBLEMS IN HIS/HER FIELD, PRODUCES SOLUTIONS AND PRESENTS.					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	USES THE KNOWLEDGES OF COOKING ACQUIRED IN BUSINESS ENVIRONMENT AND VOCATION.						5
2	ACQUIRES KNOWLEDGE ABOUT THE PHSICAL ENVIRONMENT, EQUIPMENTS AND DEVICES AND TECHNOLOGY IN COOKING 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.	0
4	TRACKS THE DEVELOPMENTS AND PRACTISES IN HIS/HER FIELD AND USES THEM IN HIS/HER JOB.					4
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.					4
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.					4
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					4

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.					4
2	MINDS HIS/HER PERSONAL CARE, HYGIENE, DRESS AND FINERY AND OUTLOOK LIKE THE WAY HIS/HER FIELD REQUIRES.					4
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.						5
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.					4

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	13	1	13
Arazi Çalışması	0	0	0
Grup Çalışması / Ödevi	2	2	4
Laboratuvar	0	0	0
Okuma	0	0	0
Ödev	6	1	6
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	10	3	30
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	1	8	8
Ara Sınav	1	1	1
Ara Sınav Hazırlığı	1	10	10
Kısa Sınav	0	0	0
Kısa Sınav Hazırlığı	0	0	0
TOPLAM	49	0	129