| TYPE OF COURSE UNIT | Elective Course |
| LEVEL OF COURSE UNIT | Bachelor's Degree |
| YEAR OF STUDY | - |
| SEMESTER | - |
| NUMBER OF ECTS CREDITS ALLOCATED | 3 |
| NAME OF LECTURER(S) | Instructor Gökçe Genç
|
| LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students;
1) They have information from th collection process of the cocoa fruit to the production stages.
2) They learn abaout the tempering methods of couverture chocolate and how a good chocolate should be.
3) They learn the technique of writing with chocalate and improve their hand coodination.
4) They learn about the types of chocalate and gain skills about making techniques
5) They experince the production of roches, mandiant, cracked chocalate and fudge.
6) They learn how to make spreadable chocalate.
7) They learn filling and construction tecniques.
8) They have mastered the techniques and applications of painting colored chocolate by hand and airbrush.
|
| MODE OF DELIVERY | Face to face |
| PRE-REQUISITES OF THE COURSE | No |
| RECOMMENDED OPTIONAL PROGRAMME COMPONENT | |
| COURSE DEFINITION | İn this course; history of chocolate and sweets will be taught to students. Chocolate based products with different sweet perceptions in the world will be searched and produced. Students will work on detailing ice cream and cakes, artistic sugar and chocolate craftsmanship, and will practice on various subjects such as tempering chocolate. Chocolate making techniques education is a process that includes the Belgian, Swiss, French and British chocolate traditions and how the latest techniques, practices and recipes can be integrated into national and local chocolate cultures. |
| COURSE CONTENTS | | WEEK | TOPICS |
|---|
| 1st Week | Chocolate materials and equipments | | 2nd Week | Cocoa seeds and chocolate | | 3rd Week | Basic chocolate techniques I | | 4th Week | Basic chocolate techniques II | | 5th Week | Basic chocolate techniques III | | 6th Week | Basic chocolate techniques IV | | 7th Week | Ganaj | | 8th Week | Midterm | | 9th Week | Aroma Combinations | | 10th Week | Matching and presentation | | 11th Week | Molded chocolates | | 12th Week | Soaked chocolates | | 13th Week | Truffle | | 14th Week | Chocolate desserts | | 15th Week | Final Exam |
|
| RECOMENDED OR REQUIRED READING | 1. Lecture notes. |
| PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Lecture,Questions/Answers,Discussion,Report Preparation |
| ASSESSMENT METHODS AND CRITERIA | | | Quantity | Percentage(%) |
|---|
| Mid-term | 1 | 20 | | Assignment | 1 | 30 | | Total(%) | | 50 | | Contribution of In-term Studies to Overall Grade(%) | | 50 | | Contribution of Final Examination to Overall Grade(%) | | 50 | | Total(%) | | 100 |
|
| ECTS WORKLOAD |
| Activities |
Number |
Hours |
Workload |
| Midterm exam | 1 | 1 | 1 | | Preparation for Quiz | | | | | Individual or group work | 1 | 4 | 4 | | Preparation for Final exam | 1 | 20 | 20 | | Course hours | 14 | 2 | 28 | | Preparation for Midterm exam | 1 | 20 | 20 | | Laboratory (including preparation) | 8 | 2 | 16 | | Final exam | 1 | 1 | 1 | | Homework | 1 | 5 | 5 | | Total Workload | | | 95 |
|---|
| Total Workload / 30 | | | 3,16 |
|---|
| ECTS Credits of the Course | | | 3 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
