SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
CLM 223 | Course Introduction and Application Information
Course Name |
Bread Making
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
CLM 223
|
Fall/Spring
|
2
|
2
|
3
|
4
|
Prerequisites |
None
|
|||||
Course Language |
English
|
|||||
Course Type |
Elective
|
|||||
Course Level |
First Cycle
|
|||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | Application: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
Course Coordinator | - | |||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | The aim of this course is to describe the basic equipment and products used while making bread and demonstrate their usage. The course also instills in students the necessary knowledge and skills about the leavening stages and processes of bread, as well as baking details and presentation. |
Learning Outcomes |
The students who succeeded in this course;
|
Course Description | This course includes bread making, leavening, baking and presenting steps. It compares the difference between sourdough and industrial yeast and also flour types while practicing different types of breads from different food cultures. |
|
Core Courses | |
Major Area Courses | ||
Supportive Courses |
X
|
|
Media and Management Skills Courses | ||
Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
Week | Subjects | Related Preparation |
1 | INTRODUCTION TO THE COURSE | |
2 | HARD ROLLS, VIENNA BREAD, ITALIAN BREAD, PIZZA DOUGH | Wayne Gisslen, “Professional Baking”, 7th edn., (John Wiley & Sons, 2012) 30-100 |
3 | MILK BREAD, YEAST RAISED DOUGHNUTS, SODA BREAD | Wayne Gisslen, “Professional Baking”, 7th edn., (John Wiley & Sons, 2012) 100-190 |
4 | CALLAH, AMISH TYPE PRETZEL, BISCUIT 2 WAYS, SOUR DOUGH HOMEWORKS Quiz | Ken Forkish, “Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza” Illustrated edition,( Ten Speed Press; 2012) 15-272 |
5 | %100 WHOLE-WHEAT BREAD, WHITE PAN BREAD, JAPANESE BREAD | Chad Robertson, “Tartine Bread” 1st edition, (Chronicle Books; 2010) 10-302 |
6 | FOUGASSE, FOUCACCIO, FRENCH BREAD, WHOLE WHEAT FRENCH BREAD | Wayne Gisslen, “Professional Baking”, 7th edn., (John Wiley & Sons, 2012) 400-500 |
7 | Midterm | |
8 | PANETTONE, KUGELOFPF, MALAWATCH STOLLEN, BABBA SAVARIN, BRIOCHE | Wayne Gisslen, “Professional Baking”, 7th edn., (John Wiley & Sons, 2012) 400-500 |
9 | CIABATTA, NAAN, PITA, TAHINLI | Chad Robertson, “Tartine Bread” 1st edition, (Chronicle Books; 2010) 10-302 |
10 | SFOGLIATELLE, FATTIGMAN, SWEET ROLL DOUGH, STICKY BUNNS | Wayne Gisslen, “Professional Baking”, 7th edn., (John Wiley & Sons, 2012) 600-650 |
11 | WHOLE-WHEAT FLOUR CRACKERS, BARLEY BREAD, GERMAN BREAD, SEVEN GRAIN BREAD | Wayne Gisslen, “Professional Baking”, 7th edn., (John Wiley & Sons, 2012) 650-750 |
12 | BAGEL, CRUMPET, POPOVER, CANOLI Quiz | Wayne Gisslen, “Professional Baking”, 7th edn., (John Wiley & Sons, 2012) 650-750 |
13 | SOUR DOUGH HOMEWORKS, GRLUTEN FREE BREADS, GLUTEN GREE COOKIES,BEY PAZARI KURUSU, CHIA CRACKERS | Ken Forkish, “Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza” Illustrated edition,( Ten Speed Press; 2012) 15-272 |
14 | NO KNEAD BREADS, STRUDEL, CREPES DANTELLAS, HAND MADE BOREKS Project submission | Nenes, Michael F. “India, International Cuisine, The International Culinary Schools at the Art Institutes” ,( John Wiley & Sons, Inc, 2009) 543–559 |
15 | Semester Review | |
16 | Final Exam |
Course Notes/Textbooks | Ken Forkish, “Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza” Illustrated edition,( Ten Speed Press; 2012) ISBN-13 : 978-1607742739 Wayne Gisslen, “Professional Baking”, 7th edn., (John Wiley & Sons, 2012) ISBN-13 : 978-1119148449 |
Suggested Readings/Materials | Michelle Anderson, “Bread Machine Cookbook”, 1st. Edn., (Rockridge Press, 2016) ISBN-13 : 978-1623157531 |
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application |
1
|
30
|
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury | ||
Project | ||
Seminar / Workshop | ||
Oral Exams | ||
Midterm |
1
|
30
|
Final Exam |
1
|
40
|
Total |
Weighting of Semester Activities on the Final Grade |
2
|
60
|
Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
Total |
ECTS / WORKLOAD TABLE
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
2
|
32
|
Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
Study Hours Out of Class |
14
|
2
|
28
|
Field Work |
0
|
||
Quizzes / Studio Critiques |
0
|
||
Portfolio |
0
|
||
Homework / Assignments |
0
|
||
Presentation / Jury |
0
|
||
Project |
0
|
||
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
1
|
12
|
12
|
Final Exam |
1
|
16
|
16
|
Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
1
|
2
|
3
|
4
|
5
|
||
1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts |
X | ||||
2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
|||||
3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
X | ||||
4 | Recognizes and evaluates the impact of gastronomy on culture and society |
|||||
5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
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6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
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7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
|||||
8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
X | ||||
9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
|||||
10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
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11 | Speaks a second foreign at a medium level of fluency efficiently |
|||||
12 | Relates the knowledge gained through the history of humanity to the field of expertise |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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