| Course Code | : REM327 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 4 |
| Credit | : 4 |
| Lab | : 0 |
| ECTS | : 4 |
Objectives of the Course
To teach bread making and bread types
Course Content
Types of bread produced in Turkish and World cuisines and their production
Learning Outcomes
| 1. | Cereals |
| 2. | Sour breads |
| 3. | Sweet yeast breads |
| 4. | Turkish cuisine breads |
| 5. | Breads from international cuisine |
Recommended or Required Reading
| 1. | Books on bread types and production |
| 2. | Sour breads |
Weekly Detailed Course Contents
Week 1 - Theoretical
History of cereals
Week 2 - Theoretical
History of flour
Week 3 - Theoretical
Turkish breads
Week 4 - Theoretical
World breads
Week 5 - Practice
Sour breads
Week 6 - Practice
Sour breads
Week 7 - Practice
Sour breads
Week 8 - Intermediate Exam
Exam
Week 9 - Practice
Sweet breads
Week 10 - Practice
Sweet breads
Week 11 - Practice
Sweet breads
Week 12 - Practice
Turkish cuisine breads
Week 13 - Practice
Turkish cuisine breads
Week 14 - Practice
World cuisine breads
Week 15 - Practice
World cuisine breads
Assessment Methods and Criteria
| Type of Assessment | Count | Percent |
|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %70 |
Workload Calculation
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|
| Lecture - Theory | 14 | 1 | 4 | 70 |
| Lecture - Practice | 4 | 1 | 4 | 20 |
| Midterm Examination | 1 | 4 | 1 | 5 |
| Final Examination | 1 | 4 | 1 | 5 |
| TOTAL WORKLOAD (hours) | 100 |
Contribution of Learning Outcomes to Programme Outcomes
