Cereal technology 2
| Structure Type: | Course |
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| Code: | KC03CE60201 |
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| Type: | Elective |
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| Level: | Bachelor |
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| Credits: | 2.0 points |
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| Responsible Teacher: | Kyntäjä, Merja |
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| Language of Instruction: | Finnish |
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Course Implementations, Planned Year of Study and Semester
| Curriculum | Semester | Credits | Start of Semester | End of Semester |
| BIOEL-2013 |
4 autumn |
2.0 |
2016-08-01 |
2016-12-31 |
Learning Outcomes
Upon completion of the course, the student will
- be able to assess the baking processes and factors affecting to the prdoduct quality
- be able to apply and develop the manufacturing methods in the bakery industry.
Student's Workload
Total work load of the course: 50 h
- of which scheduled studies: 24 h
- of which autonomous studies: 26 h
Prerequisites / Recommended Optional Courses
Food chemistry and Food processes.
Contents
- Production of bread, pastries, confectionary products and biscuits
- Pre-prepared dough and
- Cold baking
- Additives
- Quality control
- Machinery used in bakeries
Recommended or Required Reading
Laatuleipää käsikirja leipurille; Leipomoalan Edistämissäätiö,
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_EN&bibId=7606
Kahvileipää käsikirja leipurille; Leipomoalan Edistämissäätiö,
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_EN&bibId=7652
Kondiittorin käsikirja; Leipomoalan Edistämissäätiö,
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_EN&bibId=56310
- Lecturer's material
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures and baking exercises (compulsory attendance)
Assessment Criteria
Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Good (3...4): The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Excellent (5): The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Assessment Methods
The grade for the course comprises two parts: an exam (50 %) and reports (50 %). Both parts must be successfully completed to receive a grade for the course.
Work Placement
None
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