PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 442	BAKERY AND COOKIES PRODUCTION TECHNOLOGY	2 + 2	7th Semester	5

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	Teaching types of bread and bakery products, properties of raw materials, Production methods, Operation principles of the machines used. .
Course Content	Raw materials used in Bakery and Cokies Production, Fundamental process in applications, Principles of process flow and machine technology, Alternative bakery products.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Introduction to bakery products and to learn the general definitions
2	To know the properties of raw materials used in bakery products and their effects on quality
3	To learn the technological process steps (kneading, fermentation, shaping, moulding, resting, baking, etc.) and production methods in bread, biscuit, cake, cracker products
4	To know the factors affecting the product quality and preservation methods
5	To learn the types and properties of the utensils, machines, equipments used in production

COURSE'S CONTRIBUTION TO PROGRAM

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	2	28
Hours for off-the-classroom study (Pre-study, practice)	12	2	24
Assignments	2	8	16
Mid-terms	1	14	14
Laboratory	14	2	28
Final examination	1	20	20
Total Work Load ECTS Credit of the Course			130 5

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2011-2012 Spring	1	EMİNE NUR HERKEN
Details	2010-2011 Spring	2	EMİNE NUR HERKEN

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 442	BAKERY AND COOKIES PRODUCTION TECHNOLOGY	2 + 2	1	Turkish	2011-2012 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
			MUH A01101 MUH A02106	%

Goals		Teaching types of bread and bakery products, properties of raw materials, Production methods, Operation principles of the machines used. .
Content		Raw materials used in Bakery and Cokies Production, Fundamental process in applications, Principles of process flow and machine technology, Alternative bakery products.

Topics

Weeks	Topics
1	Course presentation: Scope, importance and rules
2	Wheat flour and characteristics, use in bakery products
3	Flours other than wheat flour, their areas of use, Physicochemical characteristics of flour and starch
4	Raw materials of bakery products other than flour
5	Raw materials of bread and their properties, their effects on quality
6	Importance and conditions of baking for the production processes of bakery products
7	Fast bread amking techniques,
8	Pastry, cakes, biscuits, crackers, sweets and other bakery products and production technologies,
9	Pasta, kek, bisküvi, kraker, tatlı ve benzeri unlu mamüller ve üretim teknolojileri,
10	The factors that determine the quality of the final product and preservation methods
11	Standardization in bakery products,
12	Types and properties of machinery, tools, equipment used in production
13	Special types of bakery products
14	Alternative baking products and new developments

Materials

Materials are not specified.

Resources

Resources	Resources Language
Tahıl Teknolojisi	Türkçe

Course Assessment

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

Prospective Student