GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
BREAD AND PASTRY TECHNOLOGY/GAS 461
Course Title: BREAD AND PASTRY TECHNOLOGY
Credits 3 ECTS 5
Semester 7 Compulsory/Elective Compulsory
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Prof.Dr. Fügen Durlu-Özkaya
 -- WEB SITE(S) OF LECTURER(S)
  http://www.websitem.gazi.edu.tr/site/fugen
 -- EMAIL(S) OF LECTURER(S)
  fugen@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
To know basic dough properties and their preparation techniques.
To know characteristics of different grain flours used in bakery and pastry production.
To know different types of bread preparation.






 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 -- PREREQUISITES AND CO-REQUISITES
  There is no prerequisite or co-requisite for this course.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  There is no recommended optional programme component for this course.
 --COURSE CONTENT
1. Week  -Flour get from wheat and other grains
2. Week  -Basic and auxiliary components used in bread and bakery products
3. Week  - Bread production technology
4. Week  - Dough types and preparation techniques; Leavened bakery products, cakes production technology,
5. Week  -Dough types and preparation techniques;cookie ext.
6. Week  -Dough types and preparation techniques; puff pastry ext.
7. Week  -Dough types and preparation techniques;matured dough
8. Week  -Midterm exam
9. Week  -Application
10. Week  -Application
11. Week  -Application
12. Week  -Application
13. Week  -Application
14. Week  -Application
15. Week  -Application
16. Week  Final exam
 -- RECOMMENDED OR REQUIRED READING
  Fügen Durlu-Özkaya, Serap Coşansu ve Kamuran Ayhan 2013. Her Yönüyle Gıda. SİDAS Medya Ltd.Şti.
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Expression, Practise
 -- WORK PLACEMENT(S)
  -
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
20
 Assignment
7
30
 Exercises
7
30
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
80
 Contribution of Final Examination to Overall Grade  
20
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
16
2
32
 Practising Hours of Course Per Week
16
2
32
 Reading
16
1
16
 Searching in Internet and Library
7
1
7
 Designing and Applying Materials
0
 Preparing Reports
7
4
28
 Preparing Presentation
0
 Presentation
0
 Mid-Term and Studying for Mid-Term
1
8
8
 Final and Studying for Final
1
8
8
 Other
0
 TOTAL WORKLOAD: 
131
 TOTAL WORKLOAD / 25: 
5.24
 ECTS: 
5
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1He/She knows about basic concepts, principles and theories in the field of Gastronomy and Culinary Arts and implements.X
2He/She has knowledge about nutrition principles and food science and performs them in the field of Gastronomy and Cuisine Arts.X
3He/She has ability to read, understand, speak and write at least in level of European Language Portfolio B2 in a second foreign language.X
4He/She has ability of effective communication as written, verbal, nonverbal and has presentation skills.X
5He/She defines, analyzes, synthesizes, interprets and evaluates information and data in the field of Tourism and Gastronomy.X
6He/She knows and applies management theories and practices to manage effectively a Food & Beverage company and has entrepreneurship skills.X
7He/She knows the social and professional ethics, evaluates them with critical view and improves appropriate behaviors.X
8He/She uses basic information and communication technologies and software at advance level in the field of Gastronomy and Culinary Arts.X
9He/She knows general information about the basic concepts, theories, principles and fact in field of Business and Economy.X
10He/She has comprehensive and systematic knowledge about concepts, theories, principles and facts in the field of hospitality and tourism industry; he/she comprehends importance of Gastronomy and Culinary Arts for tourism industry.X
11He/She plans and performs organizations of hospitality industry.X
12He/She knows and performs national and international food safety and hygiene standards.X
13He/She knows and implements about national and international cuisine.X
14He/She knows and implements food and beverage cost analysis, control, menu planning and pricing.X
15He/She knows about all the process that is related to food and beverage production and he/she solves the problems that appear in the process from purchasing to presentation phase.X
16He/She knows and applies national and international laws, occupational standards and principles of worker health and safety.X
17He/She has knowledge about modern and traditional production techniques in the field of food and beverage.X
18He/She improves his/her individual ability about artistic subjects and he/she implements it in the help of presentation techniques in his/her field.X
19He/She is able to invent new nutrient product, standardize and he/she is able to conduct registration process.X
20He/She evaluates nutrient and food in the terms of history, geography, culture and nourishment science.X