COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Bread Making
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 410
Fall/Spring
2
2
3
5
Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s)
Course Objectives This course will provide students with the basic skills required for making breads.
Learning Outcomes The students who succeeded in this course;
  • Describes the flour milling process
  • Classifies various types of flour used for bread making
  • Describes the effects of selected ingredients on the quality of bread.
  • Performs calculations using baker’s mathematics
  • Evaluates the quality of bread using subjective and objective methods
  • Creates different shapes of bread/roll
  • Creates different dough for bread making
Course Content This module introduces the fundamentals of baking science. Students will investigate the various types of flour derived from milling, the functions of selected ingredients used in baking, baker’s mathematics and the subjective and objective tests used to evaluate bread quality.

 



Course Category

Core Courses
X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction
2 Workshop
3 Workshop
4 Workshop
5 Workshop
6 Workshop
7 Workshop
8 Workshop
9 Workshop
10 Workshop
11 Workshop
12 Workshop
13 Workshop
14 Workshop
15 Workshop
16 Review of the Semester  
Course Textbooks
References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
20
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Midterms / Oral Exams
2
30
Final / Oral Exam
1
5
Total

Contribution of Semester Work to Final Grade
85
Contribution of Final Work to Final Grade
15
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
4
64
Laboratory / Application Hours
Including exam week: 16 x total hours
16
2
Study Hours Out of Class
16
1
Field Work
Quizzes / Studio Critiques
Homework / Assignments
2
Presentation / Jury
Project
Seminar / Workshop
Midterms / Oral Exams
2
5
Final / Oral Exam
1
8
    Total
130

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts X
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 

İzmir Ekonomi Üniversitesi | Sakarya Caddesi No:156, 35330 Balçova - İZMİR Tel: +90 232 279 25 25 | webmaster@ieu.edu.tr | YBS 2010