| Course Description |
|
| Course Name |
: |
Sugared Bakery Products |
|
| Course Code |
: |
GM-608 |
|
| Course Type |
: |
Optional |
|
| Level of Course |
: |
Second Cycle |
|
| Year of Study |
: |
1 |
|
| Course Semester |
: |
Spring (16 Weeks) |
|
| ECTS |
: |
6 |
|
| Name of Lecturer(s) |
: |
Asst.Prof.Dr. MEHMET SERTAÇ ÖZER
|
|
| Learning Outcomes of the Course |
: |
Knows cake processing.
Knows cookie processing.
Knows sugared bakery products.
Knows biscuit making process.
|
|
| Mode of Delivery |
: |
Face-to-Face |
|
| Prerequisites and Co-Prerequisites |
: |
None |
|
| Recommended Optional Programme Components |
: |
None |
|
| Aim(s) of Course |
: |
To gain information about cake processing, cookie processing, sugared bakery products, biscuit making process. |
|
| Course Contents |
: |
Flour properties for soft products, biscuit technology, waffle technology, cake technology, cookies technology, quality control of products |
|
| Language of Instruction |
: |
Turkish |
|
| Work Place |
: |
Laboratory |
|
|
Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
Flour properties for soft product 1 |
Books |
Lecture |
|
2 |
Flour properties for soft product 2 |
Books |
Lecture and laboratory practice |
|
3 |
Flour properties for soft product 2 |
Books |
Lecture and laboratory practice |
|
4 |
Biscuit technology |
Books |
Lecture |
|
5 |
Biscuit technology |
Books |
Lecture and laboratory practice |
|
6 |
Waffle technology |
Related books |
Lecture |
|
7 |
Waffle technology |
Related books |
Lecture and laboratory practice |
|
8 |
Cake technology |
Related books |
Lecture |
|
9 |
Cake technology |
Related books |
Lecture and laboratory practice |
|
10 |
Cake technology |
Related books |
Lecture and laboratory practice |
|
11 |
Cookies technology |
Related books |
Lecture |
|
12 |
Cookies technology |
Related books |
Lecture and laboratory practice |
|
13 |
Quality control |
Related books |
Lecture and laboratory practice |
|
14 |
Quality control |
Related books |
Lecture and laboratory practice |
|
15 |
Midterm exam |
Related books and course notes |
Written exam |
|
16/17 |
Final exam |
Related books and course notes |
Written exam |
|
|
| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. |
4 |
|
2 |
Examine and improve the social relationships and the norms; act to change them if necessary |
5 |
|
3 |
Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio |
4 |
|
4 |
Use advanced information and communication technologies along with the required level of computer software knowledge |
5 |
|
5 |
Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise |
4 |
|
6 |
Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering |
4 |
|
7 |
Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering |
4 |
|
8 |
Resolve food-related problems by using research methods and setting up cause-and-effect relationship |
4 |
|
9 |
Carry out work reqiring expertise in the food engineering field independently |
5 |
|
10 |
Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. |
5 |
|
11 |
Have the ability to lead in situations requiring solutions to the problems in the field of food engineering |
5 |
|
12 |
Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning |
5 |
|
13 |
Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values |
5 |
|
14 |
Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes |
5 |
|
15 |
Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies |
5 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
|
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