Cereal Products Technology
Gastronomy and Culinary Arts
Faculty of Tourism
First Cycle (Bachelor's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Cereal Products Technology | GMS204 | Compulsory | Bachelor's degree | 2 | Spring | 5 |
Name of Lecturer(s)
Associate Prof. Dr. Dilek DÜLGER ALTINER
Learning Outcomes of the Course Unit
1) learn cereal products
2) Know macaroni, biscuits, crackers, cake and cereal production technologies.
3) To comprehend necessary conditions for storage cereals.
4) To understand the cereal varieties.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | Middle | No relation | No relation | No relation | No relation | No relation | No relation | Middle | Middle | Middle | |
| 2 | Middle | No relation | Middle | Middle | Middle | No relation | No relation | No relation | No relation | No relation | |
| 3 | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 4 | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | Middle | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
To give information about macaroni, biscuits, crackers, cake and cereal production technologies.
Weekly Schedule
1) Definition and importance of cereals. Production, consumption and trade in Turkey and in the world2) Cereal varieties (barley, rye, oat, corn, rice etc) and their characteristics-1
3) Cereal varieties (barley, rye, oat, corn, rice etc) and their characteristics-2
4) Botanic, agricultural, physical and technological characteristics for cereal qualities
5) Flour and semolina processing
6) Milling technology
7) Milling technology-2
8) Flour and semolina processing
9) ARA SINAV
10) Turkish Food Codex Flour and semolina Comminique
11) Factors affected on bread quality
12) Bread processing technology
13) Bread additives and uses
14) Pasta processing technology
15) Biscuit processing technology
16) Conventional cereal products (tarhana, bulghur etc) processing technology
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Question-Answer
4) Question-Answer
5) Question-Answer
6) Question-Answer
7) Discussion
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
30% |
|---|---|
Contribution of Final Examination to Course Grade |
70% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required