| TYPE OF COURSE UNIT | Compulsory Course |
| LEVEL OF COURSE UNIT | Associate Degree |
| YEAR OF STUDY | 2 |
| SEMESTER | Third Term (Fall) |
| NUMBER OF ECTS CREDITS ALLOCATED | 6 |
| NAME OF LECTURER(S) | Instructor Dilek Alp
|
| LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students;
1) Learns what Artisan bread is.
2) Produces Artisan bread varieties
3) Knows the usage areas of Artisan breads.
4) Comprehends the differences between bread and artisan bread.
5) Can grasp the place of artisan breads in the past and in the future.
|
| MODE OF DELIVERY | Face to face |
| PRE-REQUISITES OF THE COURSE | No |
| RECOMMENDED OPTIONAL PROGRAMME COMPONENT | None |
| COURSE DEFINITION | |
| COURSE CONTENTS |
|
| RECOMENDED OR REQUIRED READING | |
| PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Lecture,Case Study,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 | | | | | Preparation for Final exam | 1 | 60 | 60 | | Course hours | 4 | 14 | 56 | | Preparation for Midterm exam | 1 | 50 | 50 | | Laboratory (including preparation) | | | | | Final exam | 1 | 1 | 1 | | Homework | | | | | Performance Practice | 1 | 12 | 12 | | Total Workload | | | 180 |
|---|
| Total Workload / 30 | | | 6 |
|---|
| ECTS Credits of the Course | | | 6 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
