1	Course Title:	BREAD TECHNOLOGY
2	Course Code:	GIDS222
3	Type of Course:	Optional
4	Level of Course:	Short Cycle
5	Year of Study:	2
6	Semester:	4
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Öğr.Gör.Dr. AYŞE NESLİHAN DÜNDAR
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	gocmend@gmail.com 2941495 Ziraat Fakültesi Gıda Mühendisliği Bölümü
18	Website:
19	Objective of the Course:	To produce bread in accordance with the the Turkish Food Codex and to gain competence to control the production of bread
20	Contribution of the Course to Professional Development

21

Learning Outcomes:

1 Having ability of following current information in the production of bread ; 2 Having knowledge in order to be able to realise the production of bread in conformity with regulations and Turkish Food Regulation; 3 To be effective in teamwork in bread production companies; 4 Having the ability in order to respond to the development and demands of bread sector.; 5 Having the ability and effort of doing Research and Development for the production of bread; 6 Acquiring skill about how to produce functional and competitive products for the production of bread; 7 Having the ability of using the machines necessary for bread production; 8 Following the developments in science and technology and having the will of innovating oneself continuously for the production of bread;

22	Course Content:

Week	Theoretical	Practical
1	Definition of bread and the raw materials used in bread production
2	The raw materials used in bread production (Cont)
3	The chemical composition of bread flour
4	The production of bread
5	The production of bread (Cont.)
6	Technique of sourdough
7	The sweet yeast technique
8	Midterm examination and repeating courses
9	Dough errors
10	Bread errors
11	Microbiological spoilage in bread
12	Bread staling
13	Local bread types
14	Local bread types(Cont.)

23	Textbooks, References and/or Other Materials:	ELGÜN A., ERTUGAY Z. 1997. Cereal Processing Technology. Ataturk Univ Fac of Agric Pub.Erzurum/Turkey. (in Turkish) UNAL S.S., 1991. Cereal Technology. Ege Univ. Fac of Eng Pub. No: 29,İzmir/TURKEY (in Turkish)
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	30
Quiz	0	0
Homeworks, Performances	1	20
Final Exam	1	50
Total	3	100
Contribution of Term (Year) Learning Activities to Success Grade		50
Contribution of Final Exam to Success Grade		50
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

25

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	2	28
Practicals/Labs	0	0	0
Self Study and Preparation	0	0	0
Homeworks, Performances	1	15	15
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	20	20
Others	0	0	0
Final Exams	1	25	25
Total WorkLoad			88
Total workload/ 30 hr			2,93
ECTS Credit of the Course			3

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 PQ11 PQ12 LO1 5 3 3 3 3 4 3 3 3 3 0 0 LO2 5 3 3 3 3 4 3 3 3 3 0 0 LO3 5 3 3 3 3 4 3 3 3 3 0 0 LO4 5 3 5 4 5 4 5 5 3 5 0 0 LO5 5 3 5 4 5 4 5 5 3 5 0 0 LO6 5 3 5 4 5 4 5 5 3 5 0 0 LO7 0 0 0 0 0 0 0 0 0 0 0 0 LO8 0 0 0 0 0 0 0 0 0 0 0 0

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High