COURSE UNIT TITLE

: BREAD PRODUCTION

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
ELECTIVE

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

Offered to

Gastronomy and Culinary Arts

Course Objective

Learning the technical preparation of the confectionery products

Learning Outcomes of the Course Unit

1   Dough for bread, kneading techniques, as applied to have information about the production of bread
2   Learning the basic dough preparation techniques
3   Having basic information about the ingredients of bread
4   Having knowledge about the preparation of various bread
5   To have information about the production of bread and bread culture

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Baking: historical background Baking Around the World
2 Professional Skills: Bakeshop Math and Food Safety
3 Baking Equipment
4 Bread Ingredients: Wheat and flour: The chemistry and biochemistry of wheat Water Yeast
5 Bread Ingredients: Other Cereals in Breadmaking
6 Basic Baking Principles Dough preparation Fermentation Baking
7 Midterm
8 Midterm
9 Principles of Dough Formation Role of gluten Role of starch Role of water Role of other ingredients
10 Breadmaking processes Straight dough bulk fermentation Sponge and dough Rapid processing Mechanical dough development
11 Understanding Yeast Doughs Basic Yeast Breads
12 Understanding Yeast Doughs Basic Yeast Breads
13 Understanding Artisan Breads
14 Bread sensory quality, shelf life and safety Bread Spoilage and Staling
15 Final Exam
16 Final Exam

Recomended or Required Reading

Cauvain, S. P. (2003). Bread making: Improving quality. Boca Raton: CRC Press.
Gisslen, W. (2017). Professional baking. Hoboken: Wiley.
Cauvain, S. P., & Young, L. S. (1998). Technology of breadmaking. London: Blackie Academic & Professional.

Planned Learning Activities and Teaching Methods

1. Lectures
2. In Class Activities
3. Case studies

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCGR FINAL COURSE GRADE MTE*0.40+FIN * 0.60
4 RST RESIT
5 FCG FINAL COURSE GRADE MTE*0.40+RST * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40).
2. Final : Consists of all the chapters in the syllabus and students will be responsible from all case studies and discussions in the class (%60).

Assessment Criteria

1.Midterm exam
2. Final exam
3. Homeworks Presentations

Language of Instruction

Turkish

Course Policies and Rules

1. Attending at least 70 percent of lectures and at least 80 percent of practice is mandatory.
2. The instructor have the right to make practical examinations.
3. Lectures have the right to give homework.
4. The students are subject to the principles of faculty teaching and examination principles.

Contact Details for the Lecturer(s)

asli.ozen@deu.edu.tr

Office Hours

Monday: 13:30-14:30

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 2 24
Tutorials 12 1 12
Preparations before/after weekly lectures 12 4 48
Preparation for midterm exam 1 12 12
Preparation for final exam 1 15 15
Preparing assignments 1 10 10
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 123

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.1555
LO.2555
LO.3555
LO.455
LO.55

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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