Kocaeli University / European Credit Transfer System (ECTS)

Name of Lecturer(s)

Assistant Prof. Dr. Semin Özge KESKİN

Learning Outcomes of the Course Unit
Program Competencies-Learning Outcomes Relation

Learning Outcomes of the Course Unit

1) Explain effects of ingredients used in production of bakery products on final product quality.
2) List food additives used in the production of bakery products, their function and their effect on final product quality.
3) List quality analysis of bakery products.
4) Explain staling mechanism of bakery products and prevention methods of staling.
5) Express production steps of bakery products and parameters used in quality control of them.
6) Express factors determining shelf life of bakery products and methods prolonging their shelf life.
7) List analysis methods used in detection of staling and instruments used for this aim.
8) Express problems during production of bakery products and methods to solve them.

Program Competencies-Learning Outcomes Relation

		Program Competencies
		1	2	3	4	5	6	7
Learning Outcomes
	1	No relation	No relation	High	High	No relation	No relation	High
	2	No relation	No relation	High	High	No relation	No relation	High
	3	No relation	No relation	High	High	No relation	No relation	High
	4	No relation	No relation	High	High	No relation	No relation	High
	5	No relation	No relation	High	High	High	No relation	High
	6	Low	High	High	High	No relation	High	High
	7	No relation	No relation	High	High	No relation	No relation	High
	8	Low	No relation	High	High	No relation	No relation	High

Mode of Delivery

Face to Face

Prerequisites and Co-Requisites

None

Recommended Optional Programme Components

Food Legislation

Course Contents

This course includes ingredients and food additives used in the production of bakery products, their functions, quality analysis of bakery products such as bread, biscuit and cake, factors that determine shelf life of bakery products

Weekly Schedule

1) Effects of ingredients on final product quality
2) Food additives used in production of bakery products, their function and effect on final product quality
3) Quality analysis of bakery products
4) Staling mechanisms in bakery products and prevention methods of staling
5) Analysis methods used in detection of staling and instruments used for this aim.
6) Production of different types of breads, effects of processing conditions on final product quality
7) Determination of quality of bread types, and quality parameters used for their quality control
8) Midterm examination/Assessment
9) Production of biscuits, effects of processing conditions on final product quality
10) Determination of quality of biscuits and quality parameters used for their quality control
11) Cake production, effects of processing conditions on final product quality
12) Determination of quality of cakes and quality parameters used for their quality control
13) Production of other bakery products (frozen, gluten-free, made from other cereal flours, bakery products from foreign countries, etc.) and quality parameters used for their quality control
14) Problems during production of bakery products and methods to solve them
15) Factors determining shelf life of bakery products and prevention methods of staling
16) Final examination

Planned Learning Activities and Teaching Methods

1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Problem Solving

Assessment Methods and Criteria

Contribution of Semester Studies to Course Grade

60%

		Number	Percentage
Semester Studies	Midterm Examination	1	50%
Semester Studies	Presentation/Seminar	1	50%

Contribution of Final Examination to Course Grade

40%

Total

100%

Language of Instruction

Turkish

Work Placement(s)

Not Required

Course Unit Title	Course Unit Code	Type of Course Unit	Level of Course Unit	Year of Study	Semester	ECTS Credits
Bakery Products Manufacture and Quality	GTP225	Elective	Associate degree	2	Fall	4