Administracja Centralna Uczelni - Wymiana międzynarodowa (S3)
Sylabus przedmiotu TECHNOLOGY OF BAKERY AND CONFECTIONERY PRODUCTS:
Informacje podstawowe
| Kierunek studiów | Wymiana międzynarodowa | ||
|---|---|---|---|
| Forma studiów | studia stacjonarne | Poziom | trzeciego stopnia |
| Stopnień naukowy absolwenta | |||
| Obszary studiów | studia trzeciego stopnia | ||
| Profil | |||
| Moduł | — | ||
| Przedmiot | TECHNOLOGY OF BAKERY AND CONFECTIONERY PRODUCTS | ||
| Specjalność | przedmiot wspólny | ||
| Jednostka prowadząca | Katedra Technologii Rybnej, Roślinnej i Gastronomicznej | ||
| Nauczyciel odpowiedzialny | Katarzyna Felisiak <Katarzyna.Felisiak@zut.edu.pl> | ||
| Inni nauczyciele | |||
| ECTS (planowane) | 6,0 | ECTS (formy) | 6,0 |
| Forma zaliczenia | egzamin | Język | angielski |
| Blok obieralny | — | Grupa obieralna | — |
Formy dydaktyczne
Wymagania wstępne
| KOD | Wymaganie wstępne |
|---|---|
| W-1 | Student should know the basics of food technology, chemistry and food analysis. |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | Students know basics of chemical composition of raw materials and bakery and confectionery products, they know differences between technologies and they can choose the best one for desired product obtaining. Students become familiar with the raw material quality requirements for production of selected products. Students are able to determine the most important parameters of raw material and ready product. |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | Raw materials in bakery and confectionary products technology | 2 |
| T-L-2 | Bread production | 3 |
| T-L-3 | The effect of flour type on the properties of pastry | 2 |
| T-L-4 | Sponge cakes technology | 3 |
| T-L-5 | Fillings and icing | 3 |
| T-L-6 | Technology of cream puffs | 3 |
| T-L-7 | Properties of chocolate | 3 |
| T-L-8 | Comparison of commercial and homemade halva | 3 |
| T-L-9 | Sugar free sweets | 5 |
| T-L-10 | Vegetable cakes | 3 |
| 30 | ||
| wykłady | ||
| T-W-1 | Introduction. Characteristics of raw materials used for bakery and confectionary goods production | 4 |
| T-W-2 | Technology of bread production | 4 |
| T-W-3 | Technology of cakes | 6 |
| T-W-4 | Technology of candies | 6 |
| T-W-5 | Bakery and confectionery products popular in the world | 3 |
| T-W-6 | Trends in bakery and confectionery products. Sugar replacements | 4 |
| T-W-7 | Technology of chocolate and chocolate products | 3 |
| 30 | ||
Obciążenie pracą studenta - formy aktywności
| KOD | Forma aktywności | Godziny |
|---|---|---|
| laboratoria | ||
| A-L-1 | participation in classes | 30 |
| A-L-2 | preparation for classes | 15 |
| A-L-3 | report of laboratory exercise | 15 |
| A-L-4 | preparation for the test | 5 |
| A-L-5 | reading of recommended literature | 5 |
| A-L-6 | tutorial with lecturer | 5 |
| 75 | ||
| wykłady | ||
| A-W-1 | participation in lectures | 30 |
| A-W-2 | preparation for exam | 15 |
| A-W-3 | project | 15 |
| A-W-4 | reading of recommended literature | 10 |
| A-W-5 | tutorial with lecturer | 5 |
| 75 | ||
Metody nauczania / narzędzia dydaktyczne
| KOD | Metoda nauczania / narzędzie dydaktyczne |
|---|---|
| M-1 | lecture with use of multimedia, discussion |
| M-2 | project |
| M-3 | laboratory practices |
Sposoby oceny
| KOD | Sposób oceny |
|---|---|
| S-1 | Ocena formująca: test, reports |
| S-2 | Ocena formująca: continuous assessment of activity on classess |
| S-3 | Ocena podsumowująca: project |
| S-4 | Ocena podsumowująca: written exam |
Zamierzone efekty uczenia się - wiedza
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla dyscypliny | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_3-_null_W01 Student has a basic knowledge of classification and chemical composition of raw materials and their changes during processing. Student have knowlegde about various technologies of bakery and confectionery products and the effect of raw materials on the product quality. | — | — | C-1 | T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7, T-L-8, T-L-9, T-L-10, T-W-1, T-W-2, T-W-3, T-W-4, T-W-5, T-W-6, T-W-7 | M-1, M-2, M-3 | S-1, S-2, S-3, S-4 |
Zamierzone efekty uczenia się - umiejętności
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla dyscypliny | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_3-_null_U01 Student is able to determine the most important parameters of raw materials and ready products. Student knows differences between technologies and can choose the best one for obtaining of desired bakery and confectionery product. | — | — | C-1 | T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7, T-L-8, T-L-9, T-L-10, T-W-1, T-W-2, T-W-3, T-W-4, T-W-5, T-W-6, T-W-7 | M-1, M-2, M-3 | S-1, S-2, S-3, S-4 |
Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla dyscypliny | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_3-_null_K01 Student understands the need of product high quality. Student can use the scientific literature to widen his knowledge. | — | — | C-1 | T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7, T-L-8, T-L-9, T-L-10, T-W-1, T-W-2, T-W-3, T-W-4, T-W-5, T-W-6, T-W-7 | M-1, M-2, M-3 | S-1, S-2, S-3, S-4 |
Kryterium oceny - wiedza
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_3-_null_W01 Student has a basic knowledge of classification and chemical composition of raw materials and their changes during processing. Student have knowlegde about various technologies of bakery and confectionery products and the effect of raw materials on the product quality. | 2,0 | |
| 3,0 | Student should know basic information about technologies of bakery and confectionery products | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - umiejętności
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_3-_null_U01 Student is able to determine the most important parameters of raw materials and ready products. Student knows differences between technologies and can choose the best one for obtaining of desired bakery and confectionery product. | 2,0 | |
| 3,0 | Student should know how to select raw materials and use processing methods for obtaining bakery and confectionery products | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - inne kompetencje społeczne i personalne
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_3-_null_K01 Student understands the need of product high quality. Student can use the scientific literature to widen his knowledge. | 2,0 | |
| 3,0 | Student should be aware of the competences, ethics and care of the workplace. | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Literatura podstawowa
- Chemical and Functional Properties of Food Components, CRC Press, Boca Raton London New York, 2007, 3, Ed. Z.E. Sikorski
- Beckett S.T., The Science of Chocolate, RSC Publishing, Cambridge, 2008
- Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products, Woodhead Publishing, 2009, Ed. G. Talbot
- Bakery Products Science and Technology, Wiley & Sons, 2014, Eds. W. Zhou, Y.H. Hui, I. De Leyn, M.A. Pagani, C.M. Rosell, J.D. Selman, N. Therdthai
- Food Science and Food Biotechnology, CRC Press, Boca Raton London New York Washington D.C., 2011, ed. G.F. Gutiérrez-López, G.V. Barbosa-Cánovas
Literatura dodatkowa
- Li T.S.C., Vegetables and Fruits. Nutritional and Therapeutic Values, CRC Press, Boca Raton London New York, 2008
- Dictionary of Ford Compounds. Additives, Flavors, and Ingredients, Chapman & Hall/CRC, Boca Raton London New York Washington D.C., 2004, ed. S. YANNAI