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 / WorkshopLecture / 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;
|
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. |
|
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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