At the end of this course, the students; 1) Learn the basic functions and chemistry of water, flour, sugar, salt, oil and yeast in dough 2) learn basic dough mixes kneading, cutting and folding techniques 3) learns fermented products from different cultures 4) learn to prepare sourdough yeast 5) learn to prepare dense fruitcakes 6) learn about breads made with sourdough yeast 7) learn to prepare pizza and sandwich types 8) learn the traditional breads of different cultures 9) learn about baklava and flat breads
The aim of this course is to show the students who plan to specialize in this field, in practice, the advanced dough making techniques used in the national and international bakery sector, and the points to be considered in the processing and baking of the advanced product types prepared from these doughs.
COURSE CONTENTS
WEEK
TOPICS
1st Week
1st Week General information about the course and introduction to the course
2nd Week
2nd Week Information on Flour, Sugar, Salt, Yeast, Water, Milk/Dairy Products, Chocolate and Fats
3rd Week
3rd Week Sourdough Preparation/Enriched Doughs
4th Week
4th Week Fruit Cakes
5th Week
5th Week Pizza and Sandwich
6th Week
6th Week Traditional Breads
7th Week
7th Week Traditional Breads
8th Week
8th Week Midterm
9th Week
9th Week Filled Breads
10th Week
10th Week Layered Doughs
11th Week
11th Week viennoiseries
12th Week
12th Week viennoiseries
13th Week
13th Week viennoiseries
14th Week
14th Week Dough Modeling Applications
15th Week
15th Week Final Exam
16th Week
RECOMENDED OR REQUIRED READING
C.I.A. (Culinary Institute of America) (2008). The Professional Chef 8th Edition, Wiley&Sons, New Jersey: s. 1024 Freiberg, B. (2002). The Professional Pastry Chef. 4th Edition, Wiley&Sons, New Jersey Gisslen, W. (2005). Professional Baking. 4th Edition, Wiley&Sons, New Jersey
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
Lecture,Discussion,Questions/Answers,Practice
ASSESSMENT METHODS AND CRITERIA
Quantity
Percentage(%)
Mid-term
1
30
Practice
1
30
Total(%)
60
Contribution of In-term Studies to Overall Grade(%)
60
Contribution of Final Examination to Overall Grade(%)
40
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
18
18
Course hours
14
3
42
Preparation for Midterm exam
1
15
15
Laboratory (including preparation)
1
5
5
Final exam
1
2
2
Homework
Total Workload
98
Total Workload / 30
3,26
ECTS Credits of the Course
3
LANGUAGE OF INSTRUCTION
Turkish
WORK PLACEMENT(S)
No
KEY LEARNING OUTCOMES (KLO) / MATRIX OF LEARNING OUTCOMES (LO)
