1 | 1. Description of cereal, production and consumption potential of cereals in Turkey and in the world. |
2 | 2. Anatomic structure and chemical structure of the wheat kernel |
3 | 3. Knowledge on the quality parameters to determine the quality of wheat |
4 | 4. Knowledge on the cereals other than wheat |
5 | 5. Knowledge on the storage and milling processes of wheat |
6 | 6. Knowledge on the flour industry and the production technologies of flour. |
7 | 7. Knowledge on the bread industry and the production technologies of bread |
8 | 8. Knowledge on the pasta industry and the production technologies of pasta. |
9 | 9. Knowledge on the biscuit industry and the production technologies of biscuit |
10 | 10. Knowlegde on additives using in breadmaking and cereal based traditional foods. |
11 | 11. Demonstrate the practical skills in the use of lab. analysis to determine the wheat quality. |
12 | 12. Demonstrate the practical skills in the use of lab. analysis to determine the flour quality. |
13 | 13. Demonstrate the practical skills in the use of lab. analysis to determine the bread quality. |