| Course Name | Advanced Bakery |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 411 | Fall/Spring | 1 | 4 | 3 | 5 |
| Prerequisites |
| ||||||||
| Course Language | English | ||||||||
| Course Type | Elective | ||||||||
| Course Level | First Cycle | ||||||||
| Mode of Delivery | - | ||||||||
| Teaching Methods and Techniques of the Course | |||||||||
| Course Coordinator | - | ||||||||
| Course Lecturer(s) | |||||||||
| Assistant(s) | - | ||||||||
| Course Objectives | The aim of the course is to teach, in detail, how to make artisan bread with appropriate applicable methods, and how to create different bread types. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | The course consists of the fermentation process of different types of sour doughs, baking artisanal bread with the prepared sourdoughs. Professional shaping, knitting styles will be covered as well as most popular world breads and ethnic breads. Laminated doughs such as croissants, Danish pastries will be practiced. Professionalism in artisanal bread will be achieved through knowledge and practice. |
| Related Sustainable Development Goals | |
|
| Core Courses | |
| Major Area Courses | X | |
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Importance of flour, water and yeast in artisan bread Definitions of culture, fermentation and autolyze Folding and baking technics | Chad Robertson, 2010, 1st edn. “Tartine Bread”. Chapter 1, Basic Country Bread, Chronicle Books, 2010, 43-121 |
| 2 | Basic country bread | Chad Robertson, 2010, 1st edn. “Tartine Bread”. Chapter 1, Basic Country Bread, Chronicle Books, 2010, 43-121 |
| 3 | Sourdoughs- starters- 1, Fruit based starters | Chad Robertson, 2010, 1st edn. “Tartine Bread”. Chapter 2, Basic Country Bread, Chronicle Books, 2010, 122-140 |
| 4 | Sourdoughs- starters- 2- Grain based starters | Chad Robertson, 2010, 1st edn. “Tartine Bread”. Chapter 2, Basic Country Bread, Chronicle Books, 2010, 122-140 |
| 5 | Semolina & whole wheat breads | Chad Robertson, 2010, 1st edn. “Tartine Bread”. Chapter 3, Basic Country Bread, Chronicle Books, 2010, 141-201 |
| 6 | Semolina & whole wheat breads | Chad Robertson, 2010, 1st edn. “Tartine Bread”. Chapter 3, Basic Country Bread, Chronicle Books, 2010, 141-201 |
| 7 | Baguettes & enriched breads | Chad Robertson, 2010, 1st edn. “Tartine Bread”. Chapter 3, Basic Country Bread, Chronicle Books, 2010, 141-201 |
| 8 | Baguettes & enriched breads | Chad Robertson, 2010, 1st edn. “Tartine Bread”. Chapter 4, Basic Country Bread, Chronicle Books, 2010, 202-204 |
| 9 | Midterm | |
| 10 | Ethnic breads | Uri Scheft, 2016 1st edn “Breaking Breads”. Chapter 3-4, Flat Breads, A Few Classics & New Dishes, 1st edn., Artisan,2016, 113-244 |
| 11 | Ethnic breads | Uri Scheft, 2016 1st edn “Breaking Breads”. Chapter 5, Stuffed Breads,1st edn., (Artisan,2016), 199-244 |
| 12 | Laminated doughs | Wayne Gisslen, 2013, 6th edn. “Professional Baking”. Chapter 9, Rich Yeast Doughs, Laminated Dough Formulas, 6thed, John Wiley & Sons, 2013, 192-196 |
| 13 | Laminated doughs | Wayne Gisslen, 2013, 6th edn. “Professional Baking”. Chapter 9, Rich Yeast Doughs, Laminated Dough Formulas, 6thed, John Wiley & Sons, 2013, 192-196 |
| 14 | Laminated doughs | Wayne Gisslen, 2013, 6th edn. “Professional Baking”. Chapter 9, Rich Yeast Doughs, Laminated Dough Formulas, 6thed, John Wiley & Sons, 2013, 192-196 |
| 15 | Review of the semester | |
| 16 | Final Exam |
| Course Notes/Textbooks |
|
| Suggested Readings/Materials | Dan Lepard & Richard Wittington, 2003 2nd Edn, “Baking with passion”, Quadrille, 2003, ISBN1844000346 |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 20 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | 2 | 40 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 10 |
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 4 | 70 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 30 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 1 | 16 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 4 | |
| Study Hours Out of Class | 14 | 1 | 14 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | 2 | 15 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 12 | |
| Final Exams | 1 | 14 | |
| Total | 150 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | X | ||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | |||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | X | ||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | X | ||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | |||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | X | ||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | |||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
