BAKERY PRODUCTION

Course Description

The aim of this course; is to be able to produce high quality bakery products, which has internalized the concepts and principles related to its subject. To train students in the production of bakery products with techniques that can offer their knowledge to the benefit of the relevant industry and society by doing scientific and applied education and research, follow developments in the field of bakery products, adapt the knowledge and skills they have acquired to technological developments at a worldwide level. It is to gain knowledge about grain types, flour production, bakery products, to learn the basic tools and equipment used, to learn and apply the basic stages of bakery product production, to produce and preserve various bakery products.

BAKERY PRODUCTION

Evaluation Tools (Active Term)

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Adım Adım Hamur İşleri, Hakan Doğan
2. 02 Instructor’s Notes.

Learning Outcomes

1. L01 Calculate recipe ingredient proportions using the baker’s percentage system and identify critical bakery hazards along with HACCP Critical Control Points (CCPs). SOLO 2
2. L02 Execute dough preparation methods (autolyse, mechanical kneading, stretch-and-fold) and shaping/scoring techniques across standard, high-hydration, and laminated dough systems using appropriate bakery equipment. SOLO 3
3. L03 Analyze flour quality and dough rheology by interpreting Farinograph, Extensograph, Alveograph (W,P/L), and Falling Number parameters in relation to protein composition and intended product performance. SOLO 4
4. L04 Differentiate the biochemical and physical mechanisms underlying fermentation kinetics (yeast, pre-ferments like biga, sourdough LAB), chemical leavening, oven spring, and starch retrogradation (staling). SOLO 4
5. L05 Formulate defect-prevention strategies (e.g., rope spoilage, crust flying, tunnelling) and develop circular food solutions that recover clean surplus bread through safe valorization techniques. SOLO 5

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 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
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