SCHOOL OF APPLIED MANAGEMENT SCIENCES

Gastronomy and Culinary Arts Program

CLM 410 | Course Introduction and Application Information

Course Name
Bread Making
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 410
Fall/Spring
2
2
3
5

Prerequisites
None
Course Language
English
Course Type
Service Course
Course Level
First Cycle
Mode of Delivery -
Teaching Methods and Techniques of the Course Application: Experiment / Laboratory / Workshop
Lecture / Presentation
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives This course will provide students with the basic skills required for making breads.
Learning Outcomes The students who succeeded in this course;
  • Describes the flour milling process
  • Classifies various types of flour used for bread making
  • Describes the effects of selected ingredients on the quality of bread.
  • Performs calculations using baker’s mathematics
  • Evaluates the quality of bread using subjective and objective methods
  • Creates different shapes of bread/roll
Course Description This module introduces the fundamentals of baking science. Students will investigate the various types of flour derived from milling, the functions of selected ingredients used in baking, baker’s mathematics and the subjective and objective tests used to evaluate bread quality.

 



Course Category

Core Courses
Major Area Courses
Supportive Courses
X
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 INTRODUCTION
2 HARD ROLLS, VIENNA BREAD, ITALIAN BREAD, PIZZA DOUGH CORDON BLEU BAKING 1-253
3 MILK BREAD, YEAST RAISED DOUGHNUTS, SODA BREAD CORDON BLEU BAKING 1-253
4 CALLAH, AMISH TYPE PRETZEL, BISCUIT 2 WAYS, SOUR DOUGH HOMEWORKS CORDON BLEU BAKING 1-253
5 %100 WHOLE WHEAT BREAD, WHITE PAN BREAD, JAPANESE BREAD CORDON BLEU BAKING 1-253
6 FOUGASSE, FOUCACCIO, FRENCH BREAD, WHOLE WHEAT FRENCH BREAD CORDON BLEU BAKING 1-253
7 STOLLEN, BABBA SAVARIN, BRIOCHE CORDON BLEU BAKING 1-253
8 PANETTONE, KUGELOFPF, MALAWATCH CORDON BLEU BAKING 1-253
9 CIABATTA, NAAN, PITA, TAHINI ROLLS CORDON BLEU BAKING 1-253
10 SFOGLIATELLE, FATTIGMAN, SWEET ROLL DOUGH, STICKY BUNNS CORDON BLEU BAKING 1-253
11 WHOLE WHEAT CRACKERS, RYE BREAD, GERMAN BREAD, 7 GRAIN BREAD CORDON BLEU BAKING 1-253
12 BAGEL, CRUMPETS, POPOVERS, CANOLI/ RICOTTA FILLING CORDON BLEU BAKING 1-253
13 SOUR DOUGH HOMEWORKS, GRLUTEN FREE BREADS, GLUTEN GREE COOKIES,BEY PAZARI KURUSU, CHIA CREACKERS CORDON BLEU BAKING 1-253/ EKREM MUHITTIN YEGEN
14 NO KNEAD BREADS, STRUDEL, CREPES DANTELLAS, HAND MADE BOREKS CORDON BLEU BAKING 1-253/ EKREM MUHITTIN YEGEN
15 REVIEW OF THE SEMESTER
16 FINAL EXAM

 

Course Notes/Textbooks

CORDON BLEU BAKING 1-253

Suggested Readings/Materials

CORDON BLEU BAKING 1-253/ EKREM MUHITTIN YEGEN

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
Laboratory / Application
1
20
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
1
20
Presentation / Jury
Project
Seminar / Workshop
Oral Exams
Midterm
1
20
Final Exam
1
40
Total

Weighting of Semester Activities on the Final Grade
3
60
Weighting of End-of-Semester Activities on the Final Grade
1
40
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Theoretical Course Hours
(Including exam week: 16 x total hours)
16
0
Laboratory / Application Hours
(Including exam week: '.16.' x total hours)
16
4
64
Study Hours Out of Class
14
3
42
Field Work
0
Quizzes / Studio Critiques
0
Portfolio
0
Homework / Assignments
1
16
16
Presentation / Jury
0
Project
0
Seminar / Workshop
0
Oral Exam
0
Midterms
1
13
13
Final Exam
1
15
15
    Total
150

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1

Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts

X
2

Carries best practices in terms of work and food security, safety and hygiene in food production

X
3

Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation

X
4

Recognizes and evaluates the impact of gastronomy on culture and society

5

Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member

6

Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form.

7

Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts

8

Uses the technological tools related to Gastronomy and Culinary Arts effectively

X
9

Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach

10

Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1)

11

Speaks a second foreign at a medium level of fluency efficiently

12

Relates the knowledge gained through the history of humanity to the field of expertise

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 


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