Education Information System

Course Title	Code	Semester	L+U Hour	Credits	ECTS
Bread Making Techniques	ASC2202	4. Semester	2 + 2	3.0	5.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Associate
Course Type
Mode of delivery	Face to face
Course Coordinator	Lect. Ömer YAVUZ
Instructor(s)	Ömer YAVUZ
Assistants
Goals	The aim of this course is; The aim is to provide basic information about the structure of dough, ingredients and preparation techniques and to provide students with their applications.
Course Content	History of bread, basic ingredients in bread and its production, yeast and varieties, flour types and yields, salt and varieties, equipment used in bread making, bread kneading stages, rye and multigrain bread, french bread/baguette, french bread/broche, Italian bread/focacca. , English bread/soda bread, Hamburger bread, German bread, Sourdough bread, Garlic bread, artisan bread, Gluten-free Dough and Gluten-Free Bread will be discussed.
Learning Outcomes	- Learns bread making and its stages, bread baking methods.

Week	Topics	Learning Methods
1. Week	History of Bread: Basic Components in Bread and Its Production	Practice Course Hours Preparation, After Class Study Research Other Activities Verbal Expression Visual Presentation
2. Week	Yeast and Its Varieties	Preparation, After Class Study Other Activities Verbal Expression Visual Presentation Practice Research Course Hours
3. Week	Equipment Used in Bread Making	Other Activities Visual Presentation Practice Course Hours Preparation, After Class Study Research Verbal Expression
4. Week	Making Sourdough Bread	Course Hours Preparation, After Class Study Research Other Activities Visual Presentation Practice Verbal Expression
5. Week	Rye Bread, Multigrain Rye Bread, Olive and Layer Breads	Research Visual Presentation Practice Preparation, After Class Study Other Activities Course Hours Verbal Expression
6. Week	French Bread / baguette	Course Hours Preparation, After Class Study Research Other Activities Visual Presentation Verbal Expression Practice
7. Week	French Bread / Broche	Preparation, After Class Study Research Other Activities Verbal Expression Visual Presentation Practice Course Hours
8. Week	Midterm	Practice Course Hours
9. Week	Gluten-Free Dough and Gluten-Free Bread	Practice Course Hours Preparation, After Class Study Research Other Activities Verbal Expression Visual Presentation
10. Week	Italian Bread / Focaccia	Other Activities Research Verbal Expression Visual Presentation Practice Course Hours Preparation, After Class Study
11. Week	English Bread / Soda Bread	Visual Presentation Practice Course Hours Preparation, After Class Study Other Activities Research Verbal Expression
12. Week	Hamburger Bread	Verbal Expression Visual Presentation Course Hours Preparation, After Class Study Research Other Activities Practice
13. Week	Artisan Bread	Course Hours Preparation, After Class Study Other Activities Verbal Expression Visual Presentation Practice Research
14. Week	Garlic bread	Verbal Expression Visual Presentation Course Hours Preparation, After Class Study Research Other Activities Practice
15. Week	Final	Course Hours Practice
16. Week	Final	Course Hours Practice

Program Requirements	Contribution Level	DK1	Measurement Method
PY1	5	5	40

*DK = Course's Contrubution.

	0	1	2	3	4	5
Course's Level of contribution	None	Very Low	Low	Fair	High	Very High
Method of assessment/evaluation		Written exam	Oral Exams	Assignment/Project	Laboratory work	Presentation/Seminar

Event	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm 1	1	15	15
Final	1	20	20
Practice	14	4	56
Classroom Activities	13	3	39
Total Workload			130
ECTS Credit of the Course			25.5 5.0