Information Package / Course Catalogue
Cereal Technology II
Course Code: GT248
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 1
Credit: 3
Lab: 0
ECTS: 5
Objectives of the Course

This course aimed to provide to stodents control of the production of bakery products accordint to Turkish Food Codex and Regulations

Course Content

Pasta, biscuits and crackers, cakes, wafers, breakfast cereal production technology, starch production and legume production processes and quality control in products.

Name of Lecturer(s)
Assoc. Prof. Engin YARALI
Learning Outcomes
1.Knows the macaroni production
2.Knows the biscuit and crackers production
3.Knows the cake and wafer production
4.Ccomprehend breakfast cereal production
5.Knows starch types and production
6.Knows the legumes production
Recommended or Required Reading
1.Tahıl İşleme Teknolojisi. Adem Elgün. Zeki Ertugay. 1985. Atatürk Üv. Basımevi. Erzurum.
2.Lecture notes (Öğr.Gör.Dr.Engin YARALI)
Weekly Detailed Course Contents
Week 1 - Theoretical
Biscuit definition. Materials used in production
Week 1 - Practice
Types of biscuits
Week 2 - Theoretical
Materials used in biscuit production. Biscuit production flow chart
Week 2 - Practice
Types of biscuits
Week 3 - Theoretical
Biscuit and cracker production process. Biscuit and cracker dough types
Week 3 - Practice
Types of crackers
Week 4 - Theoretical
Biscuit and cracker production process. Quality criteria in biscuit. Definition of wafer
Week 4 - Practice
Biscuit and cracker dough preparation
Week 5 - Theoretical
Materials used in wafer production. Wafer production process. Quality criteria in the wafer
Week 5 - Practice
Types of wafer
Week 6 - Theoretical
Definition and types of cakes. Substances used in cake production
Week 6 - Practice
Cake dough preparation and cake production
Week 7 - Theoretical
Materials used in cake production. Cake preparation methods
Week 7 - Practice
Cake dough preparation and cake production
Week 8 - Theoretical & Practice
Breakfast cereal varieties and standards (Mdterm exam)
Week 9 - Theoretical
Nutritional content of breakfast cereals
Week 9 - Practice
Review of breakfast cereal standards
Week 10 - Theoretical
Breakfast cereal production technology
Week 10 - Practice
Review of breakfast cereal production
Week 11 - Theoretical
Types of starch and uses of starch
Week 11 - Practice
Examination of starch types
Week 12 - Theoretical
Starch production technology
Week 12 - Practice
Examination of corn starch production
Week 13 - Theoretical
Legume types and the role of legumes in nutrition
Week 13 - Practice
Review legumes
Week 14 - Theoretical
Processes applied in legume production
Week 14 - Practice
Examination of legume calibration machines
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory201428
Lecture - Practice101414
Assignment401040
Term Project1022
Reading40832
Quiz1314
Final Examination1314
TOTAL WORKLOAD (hours)124
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
OÇ-1
5
5
3
5
OÇ-2
5
5
3
5
OÇ-3
5
5
3
5
OÇ-4
5
5
3
5
OÇ-5
OÇ-6
5
5
3
5
Adnan Menderes University - Information Package / Course Catalogue
2026