Ders Bilgileri

CEREAL TECHNOLOGY I
Kodu	Dönemi	Teori	Uygulama	Ulusal Kredisi	AKTS Kredisi
		Saat / Hafta
GDT 203	Fall	2	2	3	4

Ön Koşulu Olan Ders( ler )	None
Dili	en
Türü	Required
Seviyesi	Associate
Öğretim Elemanı( ları )	Dr. Öğr. Üye. Ayşin GÜZEL DEĞER
Öğretim Sistemi	Face to Face
Önerilen Hususlar	None
Staj Durumu	None
Amacı	With this course it is aimed to gain competencies to the students of controlling the production of cereal products in accordance with legislation and the Turkish Food Codex.
İçeriği	Definition and the importance of cereal, cereal varieties and its classification, cleaning of the wheat, annealing of the wheat, grinding of the wheat, flour blending, semolina, semolina purifier, bulgur and its classification, production process of bulgur, cleaning and washing, cooking, drying, peeling, sorting, crushing, calibration, the production of bread: preparation of bread dough components, kneading, mass fermentation, shaping, last fermentation, baking.

Dersin Öğrenim Çıktıları

#	Öğrenim Çıktıları
1	To control the production of flour
2	To control the production of semolina
3	To control the production of bulgur
4	To control the production of bread

Haftalık Ayrıntılı Ders İçeriği

#	Konular	Öğretim Yöntem ve Teknikleri
1	Classification based on the quality of raw material	Lecture and practice
2	Cleaning - Annealing	Lecture and practice
3	Annealing - Grinding	Lecture and practice
4	Grinding - Flour blending	Lecture and practice
5	Wheat blending	Lecture and practice
6	Semolina purifier	Lecture and practice
7	Cooking	Lecture and practice
8	Midterm Exam
9	Drying - Peeling	Lecture and practice
10	Peeling - Sorting	Lecture and practice
11	Crushing and calibration	Lecture and practice
12	Preparation of dough components	Lecture and practice
13	Kneading	Lecture and practice
14	Mass fermentation and molding	Lecture and practice
15	Final fermentation and cooking	Lecture and practice
16	Final Exam

Resources

#	Malzeme / Kaynak Adı	Kaynak Hakkında Bilgi	Referans / Önerilen Kaynak
1	Textbooks and other resources
2

Ölçme ve Değerlendirme Sistemi

#	Ağırlık	Çalışma Türü	Çalışma Adı
1	0.4	1	1. Mid-Term Exam
2	0.6	5	Final Exam

Dersin Öğrenim Çıktıları ve Program Yeterlilikleri ile İlişkileri

#	Öğrenim Çıktıları	Program Çıktıları	Ölçme ve Değerlendirme
1	To control the production of flour	11	1͵2
2	To control the production of semolina	11	1͵2
3	To control the production of bulgur	11	1͵2
4	To control the production of bread	11	1͵2

Not: Ölçme ve Değerlendirme sütununda belirtilen sayılar, bir üstte bulunan Ölçme ve Değerlerndirme Sistemi başlıklı tabloda belirtilen çalışmaları işaret etmektedir.

İş Yükü Detayları

#	Etkinlik	Adet	Süre (Saat)	İş Yükü
0	Course Duration	14	4	56
1	Course Duration Except Class (Preliminary Study, Enhancement)	14	2	28
2	Presentation and Seminar Preparation	0	0	0
3	Web Research, Library and Archival Work	0	0	0
4	Document/Information Listing	0	0	0
5	Workshop	0	0	0
6	Preparation for Midterm Exam	1	6	6
7	Midterm Exam	1	1	1
8	Quiz	0	0	0
9	Homework	0	0	0
10	Midterm Project	0	0	0
11	Midterm Exercise	0	0	0
12	Final Project	1	0	0
13	Final Exercise	0	0	0
14	Preparation for Final Exam	1	8	8
15	Final Exam	1	1	1
				100