Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| BAKERY | - | Spring Semester | 2+4 | 4 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Onur Semen ÖNER |
| Assistant(s) | |
| Aim | It includes gaining knowledge and experience about the recipes of baking classes. |
| Course Content | This course contains; Normal Bakery Bread, Pizza Crust, Ramadan Pita,Cookies, Jumbo 3 Chip Cookies, Peanut Butter Cookies, Pistachio Turkish Delight Cookies, Crack Cookies,Izmir Bomb, Mushroom Cookies, Lemon Wafer,Saltine Cookies, Grissini, Gruyere Sticks, Crackers,Upside Down Cake, Carrot Cake, Madeleines,Olive Cake, Lemon Yogurt Cake,Orange Mini Muffins, Rosemary Mini Muffins,Caramel Chocolate Pie, Sweet Kidney Pie, Lemon Mereng Pie,Lemon Ginger Strawberry Pie, Quiche, Spicy Onion Quiche,Pavlova, Cheesecake, Granola, Macaroon, San Sebastian Cheesecake,Almond Tulier, Tahini Bun, Croissants,Covered Trabzon Pita, Open Trabzon Pita, Bafra Pita, Lahmacun, Cheese Pita,Soft Pastry, Cheese Pastry, Rolling, Mini Pizza,Lamp Bagel, Fork, Bagel. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Applies the recipes of the baking course in the most basic way. | 16 | C |
| Interprets the information regarding the baking course. | 1 | C |
| Demonstrates experience in baking class. | 1, 9 | |
| Shows the equipment to be used in the baking class. | 16, 9 | C |
| Researches, produces and interprets the lesson. | C, E |
| Teaching Methods: | 1: Mastery Learning, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Normal Bakery Bread, Pizza Crust, Ramadan Pita | PRACTICAL APPLICATION IN THE KITCHEN |
| 2 | Cookies, Jumbo 3 Chip Cookies, Peanut Butter Cookies, Pistachio Turkish Delight Cookies, Crack Cookies | |
| 3 | Izmir Bomb, Mushroom Cookies, Lemon Wafer | |
| 4 | Saltine Cookies, Grissini, Gruyere Sticks, Crackers | |
| 5 | Upside Down Cake, Carrot Cake, Madeleines | |
| 6 | Olive Cake, Lemon Yogurt Cake | |
| 7 | Orange Mini Muffins, Rosemary Mini Muffins | |
| 8 | Caramel Chocolate Pie, Sweet Kidney Pie, Lemon Mereng Pie | PRACTICAL APPLICATION IN THE KITCHEN |
| 9 | Lemon Ginger Strawberry Pie, Quiche, Spicy Onion Quiche | |
| 10 | Pavlova, Cheesecake, Granola, Macaroon, San Sebastian Cheesecake | |
| 11 | Almond Tulier, Tahini Bun, Croissants | |
| 12 | Covered Trabzon Pita, Open Trabzon Pita, Bafra Pita, Lahmacun, Cheese Pita | |
| 13 | Soft Pastry, Cheese Pastry, Rolling, Mini Pizza | |
| 14 | Lamp Bagel, Fork, Bagel |
| Resources |
| - ISBN9750036883,Tarihte Ramazan, Ertuğrul Tarık KARA 2006 - ISBN9799758322182|q(kağıt kapak) Türk mutfağından örnekler / hazırlayan: Ayşe Baysal, Türkan Kutluay Merdol, Nevin Ciğerim, Handan Sacır, Sevil Başoğlu 2005 · - ISBN: 9786051067438, Adım Adım Ekmekler, Şebnem Atılgan 2016 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 4 | Develops creative menus using new technologies and production methods | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | |||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | X | ||||||
| 10 | |||||||
| 11 | |||||||
| 12 | |||||||
| 13 | |||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 20 | |
| Rate of Final Exam to Success | 80 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 6 | 84 | |||
| Guided Problem Solving | 1 | 4 | 4 | |||
| Resolution of Homework Problems and Submission as a Report | 1 | 4 | 4 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 7 | 7 | |||
| General Exam | 1 | 9 | 9 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 108 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(108/30) | 4 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| BAKERY | - | Spring Semester | 2+4 | 4 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Onur Semen ÖNER |
| Assistant(s) | |
| Aim | It includes gaining knowledge and experience about the recipes of baking classes. |
| Course Content | This course contains; Normal Bakery Bread, Pizza Crust, Ramadan Pita,Cookies, Jumbo 3 Chip Cookies, Peanut Butter Cookies, Pistachio Turkish Delight Cookies, Crack Cookies,Izmir Bomb, Mushroom Cookies, Lemon Wafer,Saltine Cookies, Grissini, Gruyere Sticks, Crackers,Upside Down Cake, Carrot Cake, Madeleines,Olive Cake, Lemon Yogurt Cake,Orange Mini Muffins, Rosemary Mini Muffins,Caramel Chocolate Pie, Sweet Kidney Pie, Lemon Mereng Pie,Lemon Ginger Strawberry Pie, Quiche, Spicy Onion Quiche,Pavlova, Cheesecake, Granola, Macaroon, San Sebastian Cheesecake,Almond Tulier, Tahini Bun, Croissants,Covered Trabzon Pita, Open Trabzon Pita, Bafra Pita, Lahmacun, Cheese Pita,Soft Pastry, Cheese Pastry, Rolling, Mini Pizza,Lamp Bagel, Fork, Bagel. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Applies the recipes of the baking course in the most basic way. | 16 | C |
| Interprets the information regarding the baking course. | 1 | C |
| Demonstrates experience in baking class. | 1, 9 | |
| Shows the equipment to be used in the baking class. | 16, 9 | C |
| Researches, produces and interprets the lesson. | C, E |
| Teaching Methods: | 1: Mastery Learning, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Normal Bakery Bread, Pizza Crust, Ramadan Pita | PRACTICAL APPLICATION IN THE KITCHEN |
| 2 | Cookies, Jumbo 3 Chip Cookies, Peanut Butter Cookies, Pistachio Turkish Delight Cookies, Crack Cookies | |
| 3 | Izmir Bomb, Mushroom Cookies, Lemon Wafer | |
| 4 | Saltine Cookies, Grissini, Gruyere Sticks, Crackers | |
| 5 | Upside Down Cake, Carrot Cake, Madeleines | |
| 6 | Olive Cake, Lemon Yogurt Cake | |
| 7 | Orange Mini Muffins, Rosemary Mini Muffins | |
| 8 | Caramel Chocolate Pie, Sweet Kidney Pie, Lemon Mereng Pie | PRACTICAL APPLICATION IN THE KITCHEN |
| 9 | Lemon Ginger Strawberry Pie, Quiche, Spicy Onion Quiche | |
| 10 | Pavlova, Cheesecake, Granola, Macaroon, San Sebastian Cheesecake | |
| 11 | Almond Tulier, Tahini Bun, Croissants | |
| 12 | Covered Trabzon Pita, Open Trabzon Pita, Bafra Pita, Lahmacun, Cheese Pita | |
| 13 | Soft Pastry, Cheese Pastry, Rolling, Mini Pizza | |
| 14 | Lamp Bagel, Fork, Bagel |
| Resources |
| - ISBN9750036883,Tarihte Ramazan, Ertuğrul Tarık KARA 2006 - ISBN9799758322182|q(kağıt kapak) Türk mutfağından örnekler / hazırlayan: Ayşe Baysal, Türkan Kutluay Merdol, Nevin Ciğerim, Handan Sacır, Sevil Başoğlu 2005 · - ISBN: 9786051067438, Adım Adım Ekmekler, Şebnem Atılgan 2016 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 4 | Develops creative menus using new technologies and production methods | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | |||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | X | ||||||
| 10 | |||||||
| 11 | |||||||
| 12 | |||||||
| 13 | |||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 20 | |
| Rate of Final Exam to Success | 80 | |
| Total | 100 | |