cooking goods Identify the basic materials in making dough and methods of s, and
the effect of water, fat, and flour, on the Rising material and their effect on
the yield of baked goods. The effect of manufacturing processes on nutritional
value. Consumption of time and effort when cooking. The ability to write
reports and solve problems expected to occur during work. Laboratory
project
Identify the basic tools
and materials in making dough, and now the dough goes through, the scientific
methods used in making different types of dough and baked goods, and identify
the raw materials in the different dough mixture
Intended learning outcomes
If the
student successfully completes the course, he will be able to
recognize
the nutritional importance of grains and their products and identify the type
and most important methods of baking, preservation storage, knowing the
importance of each of the materials involved in making dough, and the impact of
manufacturing processes on nutritional values
Teaching and learning methods
Lectures Laboratory, activities ,Panel discussion
Methods of assessments
First midterm exam
25%, Second midterm exam 25%, Final exam 50%