| Food Technology | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | GTE011 | ||||
| Course Name: | Milling and Bakery Products | ||||
| Semester: | Spring | ||||
| Course Credits: |
|
||||
| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
|
||||
| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Öğr. Gör. CANSU AĞAN | ||||
| Course Lecturer(s): | Öğr. Gör. Cansu AĞAN | ||||
| Course Assistants: |
| Course Objectives: | The main purpose of this course is to give information about milling and bakery products. |
| Course Content: | Milling, bakery products, flour types, flour quality in bakery products, wheat and flour quality, biscuits, wafers, crackers, breakfast cereals, pasta |
|
The students who have succeeded in this course;
1) Have knowledge about milling and milling products. 2) Have knowledge about bakery and bakery products. 3) Learns and explains the concepts of bakery and milling. |
| Week | Subject | Related Preparation |
| 1) | Introduction to bakery and milling | |
| 2) | Status of bakery and milling products in the food sector | |
| 3) | Cereal products | |
| 4) | Biscuit production | |
| 5) | Cake production | |
| 6) | Wafer production | |
| 7) | Cracker production | |
| 8) | Midterm exam | |
| 9) | Production of breakfast products | |
| 10) | Pasta production | |
| 11) | Bread production | |
| 12) | Bagel, pastry, pastry production | |
| 13) | Cookie production | |
| 14) | Preservation techniques and new trends in milling and bakery products | |
| 15) | Final exam |
| Course Notes / Textbooks: | Çeşitli kitaplardan derlenmiş ders notları kullanılacaktır. |
| References: | Gülseren, M. & Çukur, Y. (2019). Gofret üretim teknolojisi, Sidas yayınları. Köksel, H. (2021). Hububat bilimi teknolojisi, Sidas yayınları. |
| Course Learning Outcomes | 1 |
2 |
3 |
|||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | ||||||||||||||
| 1) Have information about food components and additives and use this information in production. | 2 | 2 | 2 | |||||||||||
| 2) Has knowledge about food legislation and professional ethics. | 1 | 1 | 1 | |||||||||||
| 3) Evaluates the knowledge learned in food laboratories at production and quality control points. | ||||||||||||||
| 4) Can determine the risk factors in food production stages. | 1 | 1 | 1 | |||||||||||
| 5) Can provide hygiene, sanitation conditions in food sector. | 1 | 2 | 2 | |||||||||||
| 6) Have knowledge about occupational safety in food industry. | 1 | 2 | 2 | |||||||||||
| 7) Uses the necessary equipment for food safety and quality control in food laboratories. | 1 | 1 | 1 | |||||||||||
| 8) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
| 9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | ||||||||||||||
| 10) Use current techniques in the field of food technology. | 2 | 3 | ||||||||||||
| 11) Identifies problems, generates and presents solutions. | 1 | 2 | 3 | |||||||||||
| 12) Has an awareness of the legal consequences of technological applications and professional ethics. | 1 | 2 | 3 | |||||||||||
| 13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | ||||||||||||||
| 14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. | ||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Have information about food components and additives and use this information in production. | 2 |
| 2) | Has knowledge about food legislation and professional ethics. | 2 |
| 3) | Evaluates the knowledge learned in food laboratories at production and quality control points. | 1 |
| 4) | Can determine the risk factors in food production stages. | 2 |
| 5) | Can provide hygiene, sanitation conditions in food sector. | 2 |
| 6) | Have knowledge about occupational safety in food industry. | 2 |
| 7) | Uses the necessary equipment for food safety and quality control in food laboratories. | 1 |
| 8) | Uses the necessary equipment for food safety and quality control in food laboratories. | 2 |
| 9) | Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | 1 |
| 10) | Use current techniques in the field of food technology. | 3 |
| 11) | Identifies problems, generates and presents solutions. | 3 |
| 12) | Has an awareness of the legal consequences of technological applications and professional ethics. | 2 |
| 13) | Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | 1 |
| 14) | Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. | 1 |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 14 | 3 | 42 | ||||
| Homework Assignments | 1 | 10 | 10 | ||||
| Midterms | 1 | 9 | 9 | ||||
| Final | 1 | 14 | 14 | ||||
| Total Workload | 75 | ||||||