Türkçe English Rapor to Course Content
COURSE SYLLABUS
BAKERY PRODUCTS AND DESERTS
1 Course Title: BAKERY PRODUCTS AND DESERTS
2 Course Code: GIDS239
3 Type of Course: Optional
4 Level of Course: Short Cycle
5 Year of Study: 2
6 Semester: 3
7 ECTS Credits Allocated: 3
8 Theoretical (hour/week): 1
9 Practice (hour/week) : 2
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. NEŞE ÖZMEN
16 Course Lecturers: Meslek Yüksekokullarının Yönetim Kurullarının Görevlendirdiği öğretim elemanları
17 Contactinformation of the Course Coordinator: Öğr.Gör.Dr. Neşe ÖZMEN
0224 2961554
nozmen@uludag.edu.tr
Mustafakemalpaşa Meslek Yüksekokulu
Gıda İşleme Bölümü /Gıda Teknolojisi Programı
18 Website:
19 Objective of the Course: To provide students with knowledge and skills on making and presenting various desserts prepared with baking and bakery products.
20 Contribution of the Course to Professional Development To provide graduate students with professional development in the quality characteristics and production of bakery, bakery and pastry products
21 Learning Outcomes:
1 Cereal varieties, flour production, knowledge of bakery products;
2 learning the basic tools and supplies used in the production of bakery products;
3 To learn and apply basic stages of baked goods production;
4 Various bakery products the production, storage, to make the presentation;
5 during the production and storage of bakery products may occur in the physical, chemical and microbiological change to have information about their;
22 Course Content:
Week Theoretical Practical
1 Definition, types and properties of flour Fermented bakery product production
2 The basic tools and supplies used in the production of bakery products bagel production
3 General principles and basic stages of bakery production pastry production
4 dough applications prepared with solid dough Water pastry production
5 Fermented dough practice, Bread varieties bread production
6 milfoil dough practice Dough rolling and pastry production
7 chopped dough practice noodle production
8 mid-exam Dried pastry production
9 whisked dough practice cake production
10 Desserts definition, types and characteristics şekerpare production
11 Milky desserts Sütaç, Kazandibi production
12 Turkish desserts with syrup Kemalpaşa Dessert production
13 Fruit desserts Fruit tart production
14 Sweet ornament, decoration and presentation of the desserts Fresh pastry production
23 Textbooks, References and/or Other Materials:
24 Assesment
TERM LEARNING ACTIVITIES NUMBER PERCENT
Midterm Exam 1 30
Quiz 1 10
Homeworks, Performances 0 0
Final Exam 1 60
Total 3 100
Contribution of Term (Year) Learning Activities to Success Grade 40
Contribution of Final Exam to Success Grade 60
Total 100
Measurement and Evaluation Techniques Used in the Course Measurement and Evaluation are carried out according to the principles of Bursa Uludağ University Associate and Undergraduate Education and Training Regulation.
Information Results are determined with the letter grade determined by the student.
25 ECTS / WORK LOAD TABLE
Activites NUMBER TIME [Hour] Total WorkLoad [Hour]
Theoretical 14 1 14
Practicals/Labs 14 2 28
Self Study and Preparation 0 0 0
Homeworks, Performances 0 6 6
Projects 0 0 0
Field Studies 0 0 0
Midtermexams 1 18 18
Others 0 0 0
Final Exams 1 24 24
Total WorkLoad 90
Total workload/ 30 hr 3
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 PQ13
LO1 1 2 4 0 4 0 1 0 2 0 3 0 1
LO2 4 2 4 0 4 0 1 0 2 0 4 0 1
LO3 5 4 4 0 4 0 5 0 5 0 4 5 5
LO4 4 2 4 0 4 0 5 0 5 0 4 5 5
LO5 4 4 2 0 3 0 1 0 2 0 4 1 4
LO: Learning Objectives PQ: Program Qualifications
Contribution Level: 1 Very Low 2 Low 3 Medium 4 High 5 Very High
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