|NAME OF COURSE/MODULE:||BAKERY TECHNOLOGY|
|NAME(S) OF ACADEMIC STAFF:||ASSOC PROF CHEK ZAINI HASAN|
|RATIONALE FOR THE INCLUSION OF THE COURSE/MODULE IN THE PROGRAMME:||Baking technology typically involves understanding how the application of heat can make changes to a dish, as well as understanding the chemical components involved with baking a number of different foods. In many ways, baking is simply a form of chemistry that results in edible results rather than other chemical solutions or creations. This course will allow student to get better understanding on how the process of baking turns base ingredients into a product far greater than the sum of its parts.|
|SEMESTER AND YEAR OFFERED:||SEM 1 / YEAR 4|
|TOTAL STUDENT LEARNING TIME (SLT)||FACE TO FACE||TOTAL GUIDED AND INDEPENDENT LEARNING|
|L = Lecture
T = Tutorial
P = Practical
L + T + P + O = 119.8 HOURS
|PREREQUISITE (IF ANY):||NONE|
|OBJECTIVES:||1. To understand the various aspects of the baking science and technology.
2. To understand the basic science and math skills required to develop formula and conversion factor of the recipe.
3. To develop skill in bread, cakes and pastry making.
4. To detect and solve problems associated to bakery products.
|Upon successful completion of this course students should have the ability to:
1. Point out the role of ingredients and math skills used in developing formulation of bakery products (C4 – LO1).
2. Fasten technical skills on preparing different kinds of bread, cake and pastry (P4 – LO2).
3. Justify and analyze the problem associated to quality of bakery products (A3 – LO2).
4. Study the basic equipments and tools used in bakery industries (A3 – LO8).
|TRANSFERABLE SKILLS:||Students should be able to develop problem solving skills through a process of lectures and practicals.|
|TEACHING-LEARNING AND ASSESSMENT STRATEGY:||Teaching-learning strategy:
The course will be taught through a combination of formal lectures, assignments, group work, informal activities and various textbooks.
|SYNOPSIS:||This course covers all aspects of bakery technology: functional properties and interactions of ingredients, development of ingredient formulation, product quality, stability and safety, understanding the problems that can occur during bakery processing and methods to overcome the problems, and proper use of equipment. The laboratory exercises will provide hands on practical work including bread making, cake and pastry production.|
|MODE OF DELIVERY:||Lecture, practical and group work.|
|ASSESSMENT METHODS AND TYPES:|
|A. Continuous Assessment (60%)|
Unsifted flour is good for digestion
Why bread made with barley is not advisable to consume for two consecutive days
Additives, fermentation and chlorination in the flour
A piece of barley bread with date is good to eat
Team work and Ethics
|B. Final Examination (40%)|
|MAIN REFERENCES SUPPORTING THE COURSE||1. Gisslen W. 2005. Professional Baking 4th Edition. John Wiley & Sons, Inc.|
|ADDITIONAL REFERENCES SUPPORTING THE COURSE||1. McWilliams M. 2005. Foods: Experimental Perspectives 5th Edition. Pearson Prentice-Hall, Inc.
2. Purdy, S.G. 2005. Pie in the sky Successful Baking at High Altitudes: 100 Cakes
3. Pies, Cookies, Breads and Pastries Home tested for Baking at Sea Level, 3,000, 5,000, 7,000 and 10,000 feet (and Anywhere in Between). Morrow Cookbooks.
4. Culinary Institute of America. 2003. Baking: Mastering the Art and Craft. John Wiley & Sons Inc.
5. Barrett, J and W S Born.2003. The Metropolitan Bakery Cookbook: Artisan Breads, Pastries and Desserts from Philadelphia Primier Bakery. Rodale Press Inc
SBT4043 | BAKERY TECHNOLOGY webmaster .