TÜRKÇE
ENGLISH
Information
| Code | GM0018 |
| Name | Sugared Bakery Products |
| Term | 2022-2023 Academic Year |
| Term | Spring |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
1 |
Course Goal / Objective
Gains knowledge about sweet baked goods, cake, cookie-biscuit, wafer production technologies and quality parameters
Course Content
Required flour properties for sweet baked goods, biscuit technologies, cake technologies, cookie-biscuit technologies, wafer technologies, quality control of sweet baked goods
Course Precondition
NONE
Resources
Cereal Technology, Kent ,1988 Sosland Publishing Company-USA
Notes
Course material prepared by the lecturer
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the effects of raw materials and ingredients used in sugary bakery products on the end product. |
| LO02 | Knows the ingredients used in cake production, process parameters and their effects on cake qualities. |
| LO03 | Knows the ingredients used in the production of cookies and biscuits, the process parameters and their effects on the end product qualities. |
| LO04 | Knows the ingredients used in the production of wafer, the process parameters and their effects on the end product qualities. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | 4 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | 4 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Flour properties for sweet baked goods 1 | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Flour properties for sweet baked goods 2 | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Flour properties for sweet baked goods 3 | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Cake production technology 1 | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Cake production technology 2 | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Biscuit production technology 1 | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Biscuit production technology 2 | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Exam | Ölçme Yöntemleri: Ödev |
| 9 | Cookie production technologies 1 | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Cookie production technologies 2 | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | Wafer production technologies 1 | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Wafer production technologies 2 | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Quality characteristics of sweet baked goods 1 | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Quality characteristics of sweet baked goods 2 | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | Evaluation of some problems and possible solutions encountered in the production of sweet baked goods | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Exam | Ölçme Yöntemleri: Ödev |
| 17 | Term Exams | Exam | Ölçme Yöntemleri: Performans Değerlendirmesi |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 28 | 28 |
| Total Workload (Hour) | 154 | ||
| Total Workload / 25 (h) | 6,16 | ||
| ECTS | 6 ECTS | ||