BAKERY PRODUCTION MANUFACTORING

Course Description

This course is offer students to how to make basic pastry and bakery dough,cookies,bread, tart and many more. A pastry dough class teaches students about flakey, sweet and cookie doughs, which are the primary pastry dough types. Students learn the different mixing, rolling and turning techniques required with each dough type. Hands-on activities resulting in the creation of pastries and tarts are integral to this pastry and baking class, and may involve molding dough by hand or with commercial dough sheeters and slicers. Specialty pastries such as phyllo, doughnuts, pie crusts, strudel and galettes may also be demonstrated or attempted.

BAKERY PRODUCTION MANUFACTORING

Evaluation Tools (Active Term)

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -
5. 05 -
6. 06 -

Course Syllabus

Reference Books & Course Materials

1. 01 Adım Adım Hamur İşleri, Hakan Doğan
2. 02 Öğretim Görevlisi Ders Notları

Learning Outcomes

1. L01 Design recipes about bakery products. SOLO 5
2. L02 Categorize bakery products. SOLO 3
3. L03 Improve to baking product and material knowledge SOLO 5
4. L04 Decide on the storage of bakery products. SOLO 2
5. L05 Formulate new recipe SOLO 3
6. L06 Predict the factors that determine the quality of the final product and know the storage methods. SOLO 4

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix