TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Understands the basic information about bakery products. 2) Comprehend the components used in bakery products and the methods of obtaining them. 3) To be able to comprehend what needs to be done in order to solve problems in bakery products. 4) Understands the subject of quality control in bakery products. 5) Comprehends the bakery practices applied in Anatolian civilizations.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	Basic tools, materials and materials used in bread making and their applications, preparation of bread dough, fermentation, baking, cutting and presentation techniques, preparation of cream, syrup and similar sauces used in pastry, preparation of pastry doughs and fillings, various styles and techniques in pastry, selection of couverture chocolates, decoration and cake decoration are taught.
COURSE CONTENTS	WEEK TOPICS 1st Week General information about the course and introduction to the course 2nd Week What You Need to Know About Flours, Yeast, Salt and Fats and Basic Dough Preparation Techniques-1 3rd Week Basic Dough Preparation Techniques-2 (Backup Doughs, Baked Doughs) 4th Week Basic Dough Techniques-3 (Doughs Prepared by Fermentation, Puff Pastry and Croissant Dough) 5th Week Dough Preparation for Flat Bread (Lavas, Ramazan Pidesi, Bazlama, Paratha) 6th Week Dough Preparation for Simit Derivatives (Ankara Simidi, Kel Simit, Bagel, Pretzel) 7th Week Dough Preparation for Enriched Doughs (Sour Dough Preparation Techniques, Tahinli Çörek, Pide, Hamburger Bread Donut, Brioche, Çakmakcılar Çöreği) 8th Week Midterm 9th Week Dough Preparation for Sour Dough Breads (Simple Sour Dough Bread, Vakfıkebir Bread, Afyonkarahisar Potato Bread, German Rye Bread, Baguette Bread) 10th Week Dough Preparation for Special Day Breads (Callah, Panettone, Stollen, Roscon de Reyes, Galette des Rois) 11th Week Dough Preparation for Cereals (Galeta, Beypazarı Kurusu, Grissini, Knackerbröd, Finnish Barley Bread) 12th Week Dough Preparation for Steamed Breads and Gluten-Free Breads (Brown Boston Bread, Baozi, Chukmin, Buckwheat with Walnuts, Lentil Crackers) 13th Week Dough Preparation for Pastries (Tepsi Böreği,El Açması Rulo Börek,Serpme Börek Sarıyer Böreği, Su Böreği, Çi Börek) 14th Week Local Breads and Buns (Kömbe, Kahramanmaraş Çöreği, Yağlı Çörek, Loznik, Ağzıaçık) 15th Week Final examination
RECOMENDED OR REQUIRED READING
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Assignment 1 10 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 1 1 Preparation for Quiz Individual or group work Preparation for Final exam 1 51 51 Course hours 14 3 42 Preparation for Midterm exam 1 45 45 Laboratory (including preparation) Final exam 1 1 1 Homework 1 10 10 Total Workload 150 Total Workload / 30 5 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No