TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	3
NAME OF LECTURER(S)	Instructor Servet Kazım Güney
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Have knowledge about dough. 2) Have knowledge about the production and processing of dough varieties.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	Students; have knowledge about dough production and how dough should be processed. In this course, biscuits, cookies and bread and pastry types are taught.
COURSE CONTENTS	WEEK TOPICS 1st Week General information about the course and introduction to the course 2nd Week Things to Know About Flour, Yeast, Salt and Oils and Basic Dough Preparation Techniques-1 (Whisked Dough Chopped by Dough) 3rd Week Basic Dough Preparation Techniques-2 (Pastes Prepared by Mixing, Doughs Prepared by Cooking) 4th Week Basic Dough Techniques-3 (Fermented Dough, Puff Pastry and Croissant Dough) 5th Week Preparing Dough for Flat Breads (Lavash, Ramadan Pita, Bazlama, Paratha) 6th Week Preparation of Dough for Turkish Bagel Derivatives (Ankara Simidi, Kel Simit, Bagel, Pretzel) 7th Week Dough Preparation for Enriched Doughs (Sour Dough Preparation Techniques, Tahini Muffin and Pita Bread, Hamburger Bread Donut, Brioche, Çakmakcılar Bun) 8th Week Midterm 9th Week Preparing Dough for Sourdough Bread (Simple Sour Dough Bread, Vakfıkebir Bread, Afyonkarahisar Potato Bread, German Rye Bread, Baguette Bread) 10th Week Preparing Dough for Special Day Breads (Challah, Panettone, Stollen, Roscon de Reyes, Galette des Rois) 11th Week Preparing Dough for Cereals (Breadcrumbs, Beypazarı Kurusu, Grissini, Knackerbröd, Finnish Barley Bread) 12th Week Preparation of Dough for Steamed Breads and Gluten-Free Breads (Brown Boston Bread, Baozi, Çukmin, Walnut Buckwheat Bread, Lentil Crackers) 13th Week Preparing Dough for Pastries (Tray Pastry, Hand Rolls Roll Pastry, Spread Pastry, Sarıyer Pastry, Water Pastry, Chi Pastry) 14th Week Local Breads and Buns (Kömbe, Kahramanmaraş Buns, Fat Buns, Loznik, Ağzıaçık) 15th Week Final Exam
RECOMENDED OR REQUIRED READING
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Practice 1 10 Total(%) 40 Contribution of In-term Studies to Overall Grade(%) 40 Contribution of Final Examination to Overall Grade(%) 60 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz Individual or group work 1 5 5 Preparation for Final exam 1 2 2 Course hours 14 3 42 Preparation for Midterm exam 1 2 2 Laboratory (including preparation) 14 3 42 Final exam 1 1 1 Homework 1 1 1 Total Workload 96 Total Workload / 30 3,2 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No