PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMS 319	BREAD MAKING	3 + 0	5th Semester	3

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	The aim of this course is to teaching basic rules of bread making
Course Content	Basic principle of bread making, theoretical courses and complementary laboratory practices
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Explains/lists the properties and preparation stages of cookie dough.
2	Manages the applications of bread varieties

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15	PO 16	PO 17
LO 001	3	3	4	4	5	5	3	4	5	3	4	5	3	3	4	4	5
LO 002	3	4	5	3	4	5	3	4	5	3	3	4	4	5	5	3	4
Sub Total	6	7	9	7	9	10	6	8	10	6	7	9	7	8	9	7	9
Contribution	3	4	5	4	5	5	3	4	5	3	4	5	4	4	5	4	5

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	1	14
Mid-terms	1	6	6
Final examination	1	10	10
Internet Searching/ Library Study	2	3	6
Total Work Load ECTS Credit of the Course			78 3

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2017-2018 Fall	1	HANDE MUTLU ÖZTÜRK
Details	2016-2017 Fall	1	HANDE MUTLU ÖZTÜRK

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMS 319	BREAD MAKING	3 + 0	1	Turkish	2017-2018 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. HANDE MUTLU ÖZTÜRK	hmozturk@pau.edu.tr		PAU AB112-20	%70

Goals		The aim of this course is to teaching basic rules of bread making
Content		Basic principle of bread making, theoretical courses and complementary laboratory practices

Topics

Weeks	Topics
1	Basic flour knowledge and using yeast
2	Basic flour knowledge and using yeast
3	Making Bread
4	Making Bread
5	Making Bread
6	Making Bread
7	Making Bread
8	Midterm Exam
9	Making pancake
10	Making pancake
11	Making pancake
12	Pastry for breakfast
13	Pastry for breakfast
14	Pastry for breakfast

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student