GMS 2005 - Breads

Learning basic doughs, leavened and unleavened dough techniques and applications, Recognizing the concept of sourdough and types of sourdough, pre-fermented yeast and being involved in applied sourdough preparation, feeding and usage processes, Bread making and bakery products literature Recognizing past breads and performing their applications together with the subtleties that need attention, Understanding working with pre-fermented yeasts, certain Pre-ferment leavened bread applications from Turkey and the world, Basic Bread Dough Techniques, Basic principles of bread making, material and equipment information. Cultural historical background and types of bread encountered in the literature according to cultures, Gaining control of bread dough in different combinations and recognizing its characteristics, Importance and properties of sourdough breads in daily life, Recognizing the bakery equipment used in the world bakery industry and auxiliary equipment used in shaping and learning their usage practices. e, Pre-ferment formation, comprehending direct and indirect dough formation, Learning the ovens and their use with their features, Producing solutions to the problems frequently encountered in bread applications by establishing a trial-result relationship, Lesson and kitchen applications.

With the help of the theoretical knowledge given systematically, the students taking the course will learn about introducing product features on the basis of main materials; basic bread dough techniques, basic principles of bread making, knowledge of materials and equipment; the cultural history of bread and the types of bread encountered in the literature according to cultures; gaining control of bread dough in different combinations and recognizing its characteristic features; the importance and properties of sourdough breads in daily life; to know the bakery equipment used in the world bakery industry and the auxiliary equipment used in shaping and their usage practices; pre-ferment, direct and indirect dough formation; They will learn how to find solutions to the problems frequently encountered in bread applications by establishing a trial-result relationship.

GMS 1005 Food Safety and Hygiene and GMS 1002 Introduction to Kitchen Practices

Baking and Pastry CIAMastering the Art and Craft Baking and Pastry 2nd Edition - The Culinary Institute of AmericaAdvanced Bread and Pastry Professional Approach - Michael Suas

Academic integrity is a fundamental principle of this course. Students are expected to produce original work in all assignments and academic activities. Plagiarism, fabrication or falsification of data, the use of others’ ideas, thoughts, or texts without proper citation, and presenting a work while concealing the contribution of others are considered ethical violations. Within the scope of this course, artificial intelligence tools may be used as supportive resources in the learning process. Such use requires responsibility and transparency. Artificial intelligence may be utilized for idea development, clarification of concepts, language editing, or technical support. However, content generated by artificial intelligence may not be copied and presented as the student’s own academic work. Any use of artificial intelligence must be clearly acknowledged, and the final work must reflect the student’s own ideas, reasoning, academic knowledge, and effort. Failure to disclose the use of artificial intelligence or the detection of ethical violations will be evaluated in accordance with the relevant university regulations.