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:
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Öğr.Gör. ÇİĞDEM GÜCEYÜ
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	Öğr.Gör.Çiğdem GÜCEYÜ 0224 2942890 cguceyu@uludag.edu.tr Teknik Bilimler 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

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	practice of the discribed subject
2	The basic tools and supplies used in the production of bakery products	practice of the discribed subject
3	General principles and basic stages of bakery production	practice of the discribed subject
4	dough applications prepared with solid dough	practice of the discribed subject
5	Fermented dough practice, Bread varieties	practice of the discribed subject
6	milfoil dough practice	practice of the discribed subject
7	chopped dough practice	practice of the discribed subject
8	mid-exam	____
9	whisked dough practice	practice of the discribed subject
10	Desserts definition, types and characteristics	practice of the discribed subject
11	Milky desserts	practice of the discribed subject
12	Turkish desserts with syrup	practice of the discribed subject
13	Fruit desserts	practice of the discribed subject
14	Sweet ornament, decoration and presentation of the desserts	practice of the discribed subject

23	Textbooks, References and/or Other Materials:
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	30
Quiz	0	0
Homeworks, Performances	1	10
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
Information

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	14	1	14
Homeworks, Performances	1	8	8
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	12	12
Others	0	0	0
Final Exams	1	14	14
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 LO1 4 5 5 5 5 5 4 5 5 5 5 5 LO2 4 4 4 4 5 4 5 5 0 5 5 5 LO3 5 5 5 5 5 5 4 4 5 4 5 5 LO4 5 5 4 5 5 5 5 5 4 5 4 5 LO5 4 5 5 5 5 5 5 5 5 5 4 4

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High