To upgrade breading levels of the students to artisan level bread craftsmanship through advanced recipie reading & application & alteration as well as empowering them with the ability of creating their own recipies
Course Content
This course contains; Distributions of tasks, preliminary information about the course,Village bread,Sourdough 1; Fruit yeast,Sourdough 1; Grain yeast,Baguettes,Whole wheat breads-1,Whole wheat breads-2,MIDTERM EXAM,Ethnic breads-1,Ethnic breads-2,Seaming doughs-1,Seaming doughs-2,Seaming doughs-3,Semester review,FINAL EXAM.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Being able to recognise and make world breads
11, 6, 8, 9
A
Being able to create and apply various sour dough formulas
11, 6, 8, 9
A
Being able to alter and change recipies according to the needs
11, 6, 8, 9
A
Application of breadshapes in the professional level
Distributions of tasks, preliminary information about the course
2
Village bread
3
Sourdough 1; Fruit yeast
4
Sourdough 1; Grain yeast
5
Baguettes
6
Whole wheat breads-1
7
Whole wheat breads-2
8
MIDTERM EXAM
9
Ethnic breads-1
10
Ethnic breads-2
11
Seaming doughs-1
12
Seaming doughs-2
13
Seaming doughs-3
14
Semester review
15
FINAL EXAM
Resources
Chad Robertson, 2010, 1st edn. “Tartine Bread”. Bolum 3, Basic Country Bread, Chronicle Books, 2010, 141-201 - Uri Scheft, 2016 1st edn“Breaking Breads”. Chapter 3-4, Flat Breads, A Few Classics & New Dishes, 1st edn., Artisan,2016, 113-244 - Wayne Gisslen, 2013, 6th edn. “Professional Baking”. Chapter 9, Rich Yeast Doughs, Laminated Dough Formulas, 6thed, John Wiley & Sons, 2013, 192-196
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.
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.
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
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
8
Considers cooking as a chemical reaction.
9
10
11
12
13
14
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
50
Rate of Final Exam to Success
50
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
0
0
0
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
0
0
0
Term Project
0
0
0
Presentation of Project / Seminar
0
0
0
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
0
0
0
General Exam
0
0
0
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
0
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(0/30)
0
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
ADVANCED BAKERY
-
Fall Semester
0+4
2
5
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Elective
Course Coordinator
Assist.Prof. Emine OLUM
Name of Lecturer(s)
Lect. Onur Semen ÖNER
Assistant(s)
Aim
To upgrade breading levels of the students to artisan level bread craftsmanship through advanced recipie reading & application & alteration as well as empowering them with the ability of creating their own recipies
Course Content
This course contains; Distributions of tasks, preliminary information about the course,Village bread,Sourdough 1; Fruit yeast,Sourdough 1; Grain yeast,Baguettes,Whole wheat breads-1,Whole wheat breads-2,MIDTERM EXAM,Ethnic breads-1,Ethnic breads-2,Seaming doughs-1,Seaming doughs-2,Seaming doughs-3,Semester review,FINAL EXAM.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Being able to recognise and make world breads
11, 6, 8, 9
A
Being able to create and apply various sour dough formulas
11, 6, 8, 9
A
Being able to alter and change recipies according to the needs
11, 6, 8, 9
A
Application of breadshapes in the professional level
Distributions of tasks, preliminary information about the course
2
Village bread
3
Sourdough 1; Fruit yeast
4
Sourdough 1; Grain yeast
5
Baguettes
6
Whole wheat breads-1
7
Whole wheat breads-2
8
MIDTERM EXAM
9
Ethnic breads-1
10
Ethnic breads-2
11
Seaming doughs-1
12
Seaming doughs-2
13
Seaming doughs-3
14
Semester review
15
FINAL EXAM
Resources
Chad Robertson, 2010, 1st edn. “Tartine Bread”. Bolum 3, Basic Country Bread, Chronicle Books, 2010, 141-201 - Uri Scheft, 2016 1st edn“Breaking Breads”. Chapter 3-4, Flat Breads, A Few Classics & New Dishes, 1st edn., Artisan,2016, 113-244 - Wayne Gisslen, 2013, 6th edn. “Professional Baking”. Chapter 9, Rich Yeast Doughs, Laminated Dough Formulas, 6thed, John Wiley & Sons, 2013, 192-196
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.
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.
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
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.
