Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

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

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
wykładyW1 30 3,00,50egzamin
laboratoriaL1 30 3,00,50zaliczenie

Wymagania wstępne

KODWymaganie wstępne
W-1Student should know the basics of food technology, chemistry and food analysis.

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Students 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

KODTreść programowaGodziny
laboratoria
T-L-1Raw materials in bakery and confectionary products technology2
T-L-2Bread production3
T-L-3The effect of flour type on the properties of pastry2
T-L-4Sponge cakes technology3
T-L-5Fillings and icing3
T-L-6Technology of cream puffs3
T-L-7Properties of chocolate3
T-L-8Comparison of commercial and homemade halva3
T-L-9Sugar free sweets5
T-L-10Vegetable cakes3
30
wykłady
T-W-1Introduction. Characteristics of raw materials used for bakery and confectionary goods production4
T-W-2Technology of bread production4
T-W-3Technology of cakes6
T-W-4Technology of candies6
T-W-5Bakery and confectionery products popular in the world3
T-W-6Trends in bakery and confectionery products. Sugar replacements4
T-W-7Technology of chocolate and chocolate products3
30

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1participation in classes30
A-L-2preparation for classes15
A-L-3report of laboratory exercise15
A-L-4preparation for the test5
A-L-5reading of recommended literature5
A-L-6tutorial with lecturer5
75
wykłady
A-W-1participation in lectures30
A-W-2preparation for exam15
A-W-3project15
A-W-4reading of recommended literature10
A-W-5tutorial with lecturer5
75

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1lecture with use of multimedia, discussion
M-2project
M-3laboratory practices

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: test, reports
S-2Ocena formująca: continuous assessment of activity on classess
S-3Ocena podsumowująca: project
S-4Ocena podsumowująca: written exam

Zamierzone efekty uczenia się - wiedza

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla dyscyplinyOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób 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-1T-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-7M-1, M-2, M-3S-1, S-2, S-3, S-4

Zamierzone efekty uczenia się - umiejętności

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla dyscyplinyOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób 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-1T-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-7M-1, M-2, M-3S-1, S-2, S-3, S-4

Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla dyscyplinyOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób 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-1T-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-7M-1, M-2, M-3S-1, S-2, S-3, S-4

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium 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
3,0Student should know basic information about technologies of bakery and confectionery products
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium 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
3,0Student 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 sięOcenaKryterium 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
3,0Student should be aware of the competences, ethics and care of the workplace.
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. Chemical and Functional Properties of Food Components, CRC Press, Boca Raton London New York, 2007, 3, Ed. Z.E. Sikorski
  2. Beckett S.T., The Science of Chocolate, RSC Publishing, Cambridge, 2008
  3. Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products, Woodhead Publishing, 2009, Ed. G. Talbot
  4. 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
  5. 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

  1. Li T.S.C., Vegetables and Fruits. Nutritional and Therapeutic Values, CRC Press, Boca Raton London New York, 2008
  2. Dictionary of Ford Compounds. Additives, Flavors, and Ingredients, Chapman & Hall/CRC, Boca Raton London New York Washington D.C., 2004, ed. S. YANNAI

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Raw materials in bakery and confectionary products technology2
T-L-2Bread production3
T-L-3The effect of flour type on the properties of pastry2
T-L-4Sponge cakes technology3
T-L-5Fillings and icing3
T-L-6Technology of cream puffs3
T-L-7Properties of chocolate3
T-L-8Comparison of commercial and homemade halva3
T-L-9Sugar free sweets5
T-L-10Vegetable cakes3
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Introduction. Characteristics of raw materials used for bakery and confectionary goods production4
T-W-2Technology of bread production4
T-W-3Technology of cakes6
T-W-4Technology of candies6
T-W-5Bakery and confectionery products popular in the world3
T-W-6Trends in bakery and confectionery products. Sugar replacements4
T-W-7Technology of chocolate and chocolate products3
30

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1participation in classes30
A-L-2preparation for classes15
A-L-3report of laboratory exercise15
A-L-4preparation for the test5
A-L-5reading of recommended literature5
A-L-6tutorial with lecturer5
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1participation in lectures30
A-W-2preparation for exam15
A-W-3project15
A-W-4reading of recommended literature10
A-W-5tutorial with lecturer5
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_3-_null_W01Student 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.
Cel przedmiotuC-1Students 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 programoweT-L-1Raw materials in bakery and confectionary products technology
T-L-2Bread production
T-L-3The effect of flour type on the properties of pastry
T-L-4Sponge cakes technology
T-L-5Fillings and icing
T-L-6Technology of cream puffs
T-L-7Properties of chocolate
T-L-8Comparison of commercial and homemade halva
T-L-9Sugar free sweets
T-L-10Vegetable cakes
T-W-1Introduction. Characteristics of raw materials used for bakery and confectionary goods production
T-W-2Technology of bread production
T-W-3Technology of cakes
T-W-4Technology of candies
T-W-5Bakery and confectionery products popular in the world
T-W-6Trends in bakery and confectionery products. Sugar replacements
T-W-7Technology of chocolate and chocolate products
Metody nauczaniaM-1lecture with use of multimedia, discussion
M-2project
M-3laboratory practices
Sposób ocenyS-1Ocena formująca: test, reports
S-2Ocena formująca: continuous assessment of activity on classess
S-3Ocena podsumowująca: project
S-4Ocena podsumowująca: written exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student should know basic information about technologies of bakery and confectionery products
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_3-_null_U01Student 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.
Cel przedmiotuC-1Students 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 programoweT-L-1Raw materials in bakery and confectionary products technology
T-L-2Bread production
T-L-3The effect of flour type on the properties of pastry
T-L-4Sponge cakes technology
T-L-5Fillings and icing
T-L-6Technology of cream puffs
T-L-7Properties of chocolate
T-L-8Comparison of commercial and homemade halva
T-L-9Sugar free sweets
T-L-10Vegetable cakes
T-W-1Introduction. Characteristics of raw materials used for bakery and confectionary goods production
T-W-2Technology of bread production
T-W-3Technology of cakes
T-W-4Technology of candies
T-W-5Bakery and confectionery products popular in the world
T-W-6Trends in bakery and confectionery products. Sugar replacements
T-W-7Technology of chocolate and chocolate products
Metody nauczaniaM-1lecture with use of multimedia, discussion
M-2project
M-3laboratory practices
Sposób ocenyS-1Ocena formująca: test, reports
S-2Ocena formująca: continuous assessment of activity on classess
S-3Ocena podsumowująca: project
S-4Ocena podsumowująca: written exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student 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
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_3-_null_K01Student understands the need of product high quality. Student can use the scientific literature to widen his knowledge.
Cel przedmiotuC-1Students 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 programoweT-L-1Raw materials in bakery and confectionary products technology
T-L-2Bread production
T-L-3The effect of flour type on the properties of pastry
T-L-4Sponge cakes technology
T-L-5Fillings and icing
T-L-6Technology of cream puffs
T-L-7Properties of chocolate
T-L-8Comparison of commercial and homemade halva
T-L-9Sugar free sweets
T-L-10Vegetable cakes
T-W-1Introduction. Characteristics of raw materials used for bakery and confectionary goods production
T-W-2Technology of bread production
T-W-3Technology of cakes
T-W-4Technology of candies
T-W-5Bakery and confectionery products popular in the world
T-W-6Trends in bakery and confectionery products. Sugar replacements
T-W-7Technology of chocolate and chocolate products
Metody nauczaniaM-1lecture with use of multimedia, discussion
M-2project
M-3laboratory practices
Sposób ocenyS-1Ocena formująca: test, reports
S-2Ocena formująca: continuous assessment of activity on classess
S-3Ocena podsumowująca: project
S-4Ocena podsumowująca: written exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student should be aware of the competences, ethics and care of the workplace.
3,5
4,0
4,5
5,0