Course Learning Outcomes (CLOs) are those describing the knowledge, skills and competencies that students are expected to achieve upon successful completion of the course. In this context, Course Learning Outcomes defined for this course unit are as follows:
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| Knowledge
(Described as Theoritical and/or Factual Knowledge.)
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| Skills
(Describe as Cognitive and/or Practical Skills.)
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| Competences
(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
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1)
Introduction to bakery products and knowing general definitions
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2) Knowing the quality of raw materials used in bakery products and their effects on quality
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3)
Knowing the technological process steps (kneading, fermentation, shaping, molding, resting, baking etc.) and production methods applied in the production of bread, biscuits, cakes, crackers.
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4)
To know the factors that determine the quality and preservation methods in the final product.
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5)
Knowing the types and properties of machines, tools, equipment used in production
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| Week |
Subject |
Materials Sharing * |
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Related Preparation |
Further Study |
| 1) |
Wheat flour and its properties, use in bakery products |
tools
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| 2) |
Flour other than wheat and its usage areas, Physico-chemical properties of flour and starch |
tools
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| 3) |
Other bakery product raw materials, |
tools
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| 4) |
Raw materials and properties used in bread making, their effects on quality |
tools
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| 5) |
Cooking conditions and importance for production processes in bakery products |
tools
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| 6) |
Fast bread making techniques, |
tools
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| 7) |
Pastry, cake, biscuit, cracker, dessert and similar bakery products and production technologies |
tools
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| 8) |
mıdterm |
tools
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| 9) |
Pastry, cake, biscuit, cracker, dessert and similar bakery products and production technologies, |
tools
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| 10) |
Factors determining the quality and preservation methods in the final product |
tools
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| 11) |
Standardization in bakery products, |
tools
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| 12) |
Types of machinery, tools, equipment used in production and their features |
tools
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| 13) |
Special bakery products |
tools
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| 14) |
Alternative bakery products and new developments. |
tools
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(KPLOs and SPLOs are the abbreviations for Key & Sub- Programme Learning Outcomes, respectively. )
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Programme Learning Outcomes |
Contribution Level (from 1 to 5) |
1) |
It has basic knowledge required by culinary art. |
3 |
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1.1 Has knowledge about the theories, facts, concepts and principles related to the field. |
3 |
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1.2 Have basic knowledge and background on basic cooking and service techniques. |
5 |
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1.3 It specializes in processes ranging from the preparation of raw or raw foods and beverages to the presentation process. |
5 |
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1.4 Learn important principles about domestic and foreign kitchens. |
5 |
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1.5 Knows the basic principles of certain cuisines of the country and the world. |
5 |
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2) |
to know all the processes related to food and beverage production from the purchasing stage to the presentation stage and to solve the problems that may arise in these processes. |
3 |
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2.1 Gıda hijyeni, satın alma ve depolama ilkelerini açıklar. |
3 |
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2.2 Have basic knowledge about management of food and beverage companies and organizations. |
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3) |
To plan the physical environment related to the kitchen, to recognize, use and protect the equipment, tools and technologies. |
4 |
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3.1 It prepares the food and beverage demands of the guests in the institution where it works. |
4 |
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3.2 Applies sanitation and safety rules in the kitchen. |
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4) |
For a half-year, it applies theoretical knowledge that it learns in business life |
5 |
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4.1 Experience all processes in business life. |
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4.2 It takes part in activities related to the field of education in a company operating in its field. |
5 |
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4.3 Compares theoretical knowledge with practice. |
5 |
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4.4 They compile the knowledge and experience gained in the field. |
5 |
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5) |
S/he acquires the competencies that develop in line with the expectations of business world and the society defined as the institutional outcomes of our university on the basic level in relation with his/her field. |
5 |
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5.1 Acquires competency of analyzing and solving the problems. |
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5.2 Has ethical and social responsibility awareness. |
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5.3 Takes responsibility as a team member in the works and transactions related to the field. |
5 |
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5.4 He is aware of written, verbal communication and interaction. |
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5.5 It follows the developments in advanced technologies and digital transformation. |
5 |
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5.6 Gains awareness of lifelong learning. |
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5.7 Has awareness of citizenship competence. |
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5.8 Evaluates the developments in the field with an entrepreneurial understanding. |
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5.9 Gains the competence to communicate in a Foreign Language (English) defined at least A2 level of the European Language Portfolio. (At the B1 level for programs whose teaching language is English). |
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| WORKLOAD OF TEACHING & LEARNING ACTIVITIES |
| Teaching & Learning Activities |
# of Activities per semester |
Total Workload |
| Course |
14 |
14 |
| Laboratory |
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| Application |
14 |
42 |
| Special Course Internship (Work Placement) |
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| Field Work |
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| Study Hours Out of Class |
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| Presentations / Seminar |
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| Project |
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| Homework Assignments |
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| Total Workload of Teaching & Learning Activities |
- |
56 |
| WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES |
| Assesment & Evaluation Activities |
# of Activities per semester |
Total Workload |
| Quizzes |
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| Midterms |
1 |
1 |
| Semester Final Exam |
1 |
4 |
| Total Workload of Assesment & Evaluation Activities |
- |
5 |
| TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities) |
61 |
| ECTS CREDITS OF THE COURSE (Total Workload/25.5 h) |
4 |
ECTS Information Package / Course Catalogue