| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Students will reach the Aztecs and have extensive knowledge in the process from the production of the first cocoa seed to the production and distribution of chocolate today.
- Students will have an idea about the basis of scientific structure features in prescription applications.
- Students will learn practical methods of tempering manually using high quality couvertures.
- Students will learn about the application of candy molds and the use of other equipment in making chocolate.
- Students will have the opportunity to observe the lecturer chefi who shows the presentations practically.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Chocolate ingredients and equipment |
|
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 |
Midterm |
|
8th Week |
Ganache |
|
9th Week |
Flavor combinations |
|
10th Week |
Pairing and Presentation |
|
11th Week |
Molded Chocolates |
|
12th Week |
Soaked Chocolates |
|
13th Week |
truffle |
|
14th Week |
Chocolate desserts |
|
15th Week |
Final |
|
| Recommended or Required Reading | Boutrif, E. 2003, The new role of Codex Alimentarius in the context of WTO/SPS agreement, Food Control, 14:81-88.
Anon., 2003. Türk Gıda Mevzuatı, Globus Dünya Basımevi, İstanbul
Sağlam F.Ö. 1999. Türk Gıda Mevzuatı,ÇEV-SAĞ Yayınları, Ankara
|
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Presentation
- Experiment
- Practice
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
1 |
20 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
14 |
3 |
42 |
| Preparation for Final exam |
1 |
30 |
30 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
20 |
20 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
1 |
20 |
20 |
| Total Work Load | 156 |
| Total Work Load / 30 (h) | 5.2 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
