Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | KAMİL EMRE GERÇEKASLAN (emre@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of this course is to examine carefully physical, chemical and physicochemical properties of ingredient and additives used in bakery products, basic operation in production of bakery products, bakery equipments and its working principles. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Students will be able to explain the basic concept and expressions related to bakery products, bakery equipments and control systems |
PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination |
| LO-2 | Students will be able to explain between relationships the properties of bakery product and ingredient or additives used in its production. |
PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| LO-3 | Students will be able to explain the operating principles and functions of bakery equipments. |
PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
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| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Course discusses production of bakery products and bakery equipment. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction | Lecture, question and answer |
| 2 | Flours | Lecture, question and answer |
| 3 | Major ingredients | Lecture, question and answer |
| 4 | Major ingredients | Lecture, question and answer |
| 5 | Minor ingredients | Lecture, question and answer |
| 6 | Minor ingredients | Lecture, question and answer |
| 7 | Processing | Lecture, question and answer |
| 8 | mid-term exam | |
| 9 | Bakery equipments | Lecture, question and answer |
| 10 | Automation | Lecture, question and answer |
| 11 | Production of bread | Lecture, question and answer |
| 12 | Production of bread | Lecture, question and answer |
| 13 | Production technologies of cake, biscuit, pastry, cookie | Lecture, question and answer |
| 14 | The latest advances in bakery technology | Lecture, question and answer |
| 15 | Quality and HACCP in Bakery products | Lecture, question and answer |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Y. H. Hui, 2006. Bakery Products Science and Technology. Blackwell Publishing, StateAvenue,Ames, Iowa 50014, USA | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 3 | 14 | 42 |
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 6 | 7 | 42 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 6 | 7 | 42 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 171 | ||