| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Bakery Products Technology | GDM 408 | 8 | 2 + 1 | 3 | 5 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | Lisans |
| Dersin Türü | Seçmeli |
| Dersin Koordinatörü | Doç.Dr. SERPİL ÖZTÜRK MUTİ |
| Dersi Verenler | Doç.Dr. SERPİL ÖZTÜRK MUTİ, |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Diğer |
| Dersin Amacı | Giving basic information about the bakery products and setting up the necessary substructure in order to settle the problems to be faced regarding this issue |
| Dersin İçeriği | Classification and properties of cereals, chemical compositions of cereals, bakery products and their properties, raw materials and their properties, additives, bakery products formulations and production methods; breadmaking technology; yeast-leavened products, cake, cookie and pastry production technology; tart and pizza production; frozen dough products, quality control and preservation methods in bakery products |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 1 | Understands the basic information regarding the bakery products | Lecture, Question-Answer, Discussion, | Testing, |
| 2 | Understands the ingredients used in bakery products and their production techniques | Discussion, Question-Answer, Lecture, | Testing, Homework, |
| 3 | Understands the production technologies of various bakery products (leavened products, cakes, frozen dough, tart, pizza,etc) | Discussion, Question-Answer, Lecture, | Testing, |
| 4 | Applies the production of some bakery products in laboratory scale | Lab / Workshop, Group Study, Motivations to Show, Lecture, | Performance Task, |
| 5 | Understands and applies the quality control in bakery products | Question-Answer, Lecture, | Testing, |
| 6 | Understands the bounden to solve problems to be faced regarding the bakery products | Drilland Practice, Discussion, Question-Answer, Lecture, | Testing, |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 1 | Cereals, basic informations | |
| 2 | Chemical compositions of cereals: Starch, Gluten, Others | |
| 3 | Raw materials used in bakery products | |
| 4 | Additives used in bakery products | |
| 5 | Dough making methods | |
| 6 | Bread making technologies | |
| 7 | Laboratory: Bread production | |
| 8 | Yeast-leavened products: cracker, bagel, pizza, etc. | |
| 9 | Scrambled-dough products (cake and others) | |
| 10 | Laboratory: Cake and cookie production | |
| 11 | Tart, pie, puff pastry production | |
| 12 | Frozen dough products | |
| 13 | Laboratory: Color and texture analysis in bakery products | |
| 14 | Preservation methods in bakery products |
| Kaynaklar | |
|---|---|
| Ders Notu | [1] Power Point Presentation (Assist.Prof.Serpil Öztürk) |
| Ders Kaynakları | [3] Matz S.A. 1992. Bakery Technology and Engineering. Library of Congress Cataloging in Publication Data, USA [4] Hoseney, R.C. 1994. Principles of cereal science and technology, 2nd ed., AACC, Inc. St.Paul, MN, USA. [6] Manley, D. 2001. Biscuit, cracker and cookie recipes for the food industry. Woodhead Publishing Ltd and CRC Press LLC. |
| Sıra | Program Çıktıları | Katkı Düzeyi | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems. | X | |||||
| 2 | Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose. | ||||||
| 3 | Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose. | ||||||
| 4 | Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively. | ||||||
| 5 | Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions. | X | |||||
| 6 | Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually. | ||||||
| 7 | Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions. | ||||||
| 8 | Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself. | ||||||
| 9 | Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice. | ||||||
| 10 | Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development. | ||||||
| 11 | Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions. | ||||||
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Performans Görevi (Laboratuvar) | 20 |
| 1. Ara Sınav | 50 |
| 1. Kısa Sınav | 15 |
| 2. Kısa Sınav | 15 |
| Toplam | 100 |
| 1. Yıl İçinin Başarıya | 50 |
| 1. Final | 50 |
| Toplam | 100 |
| AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
|---|---|---|---|
| Course Duration (Including the exam week: 16x Total course hours) | 16 | 3 | 48 |
| Hours for off-the-classroom study (Pre-study, practice) | 16 | 2 | 32 |
| Mid-terms | 1 | 5 | 5 |
| Quiz | 1 | 5 | 5 |
| Assignment | 1 | 10 | 10 |
| Performance Task (Laboratory) | 1 | 15 | 15 |
| Final examination | 1 | 10 | 10 |
| Toplam İş Yükü | 125 | ||
| Toplam İş Yükü / 25 (Saat) | 5 | ||
| Dersin AKTS Kredisi | 5 | ||