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 Gökçe İlbay
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Learns the concepts of geographical indication and bakery products. 2) Learns the definition, types and properties of flour, and the basic tools and equipment used in the production of bakery products. 3) Learns the general principles of bakery production. 4) Learns the dough prepared in a special way. 5) Learns dough with yeast methods. 6) Learns the methods of minced dough. 7) Learns folding dough techniques. 8) Can produce by applying local bakery products.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	Basic Dough Making Techniques
COURSE DEFINITION	This course aims to provide information about geographical indications, bakery products, bakery product components and production techniques, local bakery products produced in Turkey, and to teach local bakery types by applying them.
COURSE CONTENTS	WEEK TOPICS 1st Week Meeting/Orientation 2nd Week Raw Materials, Materials and Equipment Promotion 3rd Week Van Cake, Erzurum Salty Turkish Delight 4th Week Milas Çaykası, Milas Tray Pastry 5th Week Dızmana, Cizre Memilheva Cookie 6th Week Bursa Tahini Pide, Niğde Tahini Pide 7th Week Kayseri Kete, Bayburt Kete 8th Week Midterm 9th Week Akyurt Tandır Pastry, Amasya Pastry 10th Week Mardin Church, Decoration Dough 11th Week Gaziantep Ramadan Kahkesi, Antep Village Kahkesi 12th Week Yozgat Finger Bun, Akçadağ Kömbesi 13th Week Bafra Nokulu, Bursa Walnut Turkish Delight 14th Week Ankara Ketesi, Rize Enişte Turkish Delight 15th Week Final exam
RECOMENDED OR REQUIRED READING	Güney SK, Gümüştaş E. Türkiye'nin Mutluluk Dolu Çörekleri. Ankara: Nobel Akademik Yayıncılık Eğitim Danışmanlık Ticaret Limited Şirketi; 2022 Delil B, Yılmaz İ, Güney SK. Yöresel Mutfak Uygulamaları. Ankara: Palme Yayın Dağıtım Pazarlama İç ve Dış Ticaret Anonim Şirketi; 2022
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Project,Presentation
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 25 Practice 1 25 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 2 2 Preparation for Quiz Individual or group work 14 1 14 Preparation for Final exam 1 14 14 Course hours 14 3 42 Preparation for Midterm exam 1 15 15 Laboratory (including preparation) 1 5 5 Final exam 1 2 2 Homework 1 1 1 Total Workload 95 Total Workload / 30 3,16 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No