Flour Yeast and Practices
Gastronomy and Cuisine Arts- (Master-Thesis)
Institute of Social Sciences
Second Cycle (Master's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Flour Yeast and Practices | GMY106 | Elective | Master's degree | 1 | Spring | 7 |
Name of Lecturer(s)
Associate Prof. Dr. Kazım Ozan ÖZER
Assistant Prof. Dr. Alican AKÇİÇEK
Learning Outcomes of the Course Unit
1) Students know flour and its types and production processes
2) Students know yeast and its types and production processes
3) Students will have a level of application knowledge to produce with flour and yeast.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | ||
| Learning Outcomes | ||||||||||
| 1 | No relation | High | High | High | High | High | High | High | High | |
| 2 | High | High | High | High | High | High | High | High | High | |
| 3 | High | High | High | High | High | High | High | High | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
none
Course Contents
This course includes teaching the necessary theoretical information about flour, yeast and practices
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required