Gastronomy And Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

GST213

Course Name:

Bakery

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
2	2	3	5

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Assoc. Prof. İLKAY GÖK

Course Lecturer(s):

Öğr.Gör. ARİF AKDAŞ

Course Assistants:

Course Objective and Content

Course Objectives:

This course aims to teach the basic operation of professional kitchen appliances, general hygiene approach and kitchen language with the help of theoretical and practical information systematically given during 4 weeks of education. This course gives students the ability to follow properly prescribed prescriptions.

Course Content:

In general, to introduce students to the use of baking equipment and materials in a professional sense and to introduce them to topics such as the production process of the French kitchen. It also introduces classical and regional French and European kitchen features with the tradition of kitchen hierarchy - specific cooking methods - basic presentation styles and preparation processes - also deals with hygiene and safety incidents.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
1) Pre-fermentation and sour yeast application. Showing and teaching of bakery techniques and flour types.
2) Bakery grades and details to be considered in bakery applications Successful bread baking Basic dough Successfull breadmaking Essentials of baking and temperature
3) Baguette, Crounne, Pistolets, Tordu
4) Focaccia Champagne bread Rye bread
5) Irish Soda Bread summer bread Victorian breads
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Distribution of the course syllabus Transfer of the course content to students Bakery terminology and flour & yeast relationship Introduction of equipment and tools. Determination of homework topics	reviewing the syllabus
2)	Pre-ferment and sour yeast application Bakery techniques and flour types	No data
3)	Bakery grades and details to be considered in bakery applications Successful bread baking Basic dough Principles of cooking and temperature	No data
4)	Baguette Crounn to Pistolets Tardi	No data
5)	Fougasse Pain de Champagne Pain de Seigle	Researching rye and rustic bread types
6)	Gray Tornessi Focaccia Pane di ramerino	No data
7)	ciabatta Stromboli Pane Casalingo	No data
8)	Testing the competencies of the topics covered in the 7-week process with midterm exam. It analyzes the midterm exam questions and reports its shortcomings.	No data
9)	Hungarıan potato bread Partybrot Pulla	reading from the textbook Pg 603 596
10)	Irish soda bread Cottage loaf Victorian style breads	No data
11)	Pitta Piadina Carta da Musica Pide Chapati	No data
12)	Parkerhouse rolls Cinnamon raisin Bans Fan tans	No data
13)	Brioche Bloomer Wallnuts & corn bread	No data
14)	panettone Challah Bollo - Rei Pan de muerto	Researching of history about easter breads, pide, panetone. Making their own breads with their sour dough starter.
15)	subject repetition	No data
16)	final exam	no data

Sources

Course Notes / Textbooks:	LAROUSSE BOOK OF BREAD, Eric KAYSER Ekmek bir tutkudur, Dilistan Çilingiroğlu Shipman Practical Professional Cookery, H. L. Cracknell – R.J. Kaufmann revised 3 rd Edition. Publisher: Lucy Mills, Senn Lee Press Singapore 1999 Öğrencilere her der öncesinde, o derste uygulanacak reçeteler dağıtılmaktadır.
References:	McGee, H., 2004, On Food and Cooking: The Science and Lore of the Kitchen, Scribner

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.
2) Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.
3) Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.
4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.
5) Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.
6) Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.	4
2)	Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.	3
3)	Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.	5
4)	Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.	5
5)	Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.	5
6)	Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.	4

Learning Activity and Teaching Methods

Expression
Brainstorming/ Six tihnking hats
Q&A / Discussion

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Application

Assessment & Grading

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

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	16	64
Application	14	56
Homework Assignments	1	0
Midterms	1	1
Final	1	4
Total Workload		125