Akademik Dersler - Tanıtım

Last Updated: 30/09/2026

Code - Course Title	Course Type	Laboratory + Practice	ECTS
AŞÇ242 - Bread Making Technique	II. SEMESTER	0 +4	4.0

Language of Instruction	Türkçe
Course Type	Area Elective Courses
Course Instructor(s)	ÖĞR. GÖR. DR. GÖKHAN ŞALLI
Mode of Delivery	This course is conducted only in the form of face to face teaching.
Place of Delivery
Used Educational Platforms
Prerequisites	There is no prerequisite or co-requisite for this course.
Courses Recomended	AŞÇ101 Nutrition and AŞÇ110 Technology of Food courses are recomended to take for the students who are taken/will be taken this course.
Recommended Resources	Çilingiroğlu Shipman, Dilistan (2008) Ekmek, İstanbul: Boyut Yayınları. Dinç, Taha (2019) E Karakılçık Ekşi Mayaya Dair Her Şey, MutfakKitap yayınları.Şahin, Emine (2014) Gerçek Ekmek, İstanbul:Hayykitap.
Work Placement	In this course, students practice for baking bread.
Aims of the Course

Weeks	Learning Outcomes	Topics	Teaching Methods
Week - 1		Bread and its history
Week - 2		Bakery
Week - 3		Ingredients
Week - 4		Equipment and techniques
Week - 5		Kneading and fermentation
Week - 6		Starter
Week - 7		Sour dough
Week - 8		Baking
Week - 9		Quick breads
Week - 10		Enriched dough
Week - 11		Laminated dough
Week - 12		Fillings, glazes, toppings and spreads techniques
Week - 13		Troubles with breads
Week - 14		Bread and the environment

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Assessment Method and Passing Requirements
	Quamtity	Percentage (%)
Toplam (%)