Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS352

CHOCOLATE PRODUCTION TECHNIQUES AND PRACTICE

Course Code
GMS352
Semester
-
Theory+Practice
1 + 2
ECTS
3
Course TypeElective Course
Course LevelBachelor's Degree
Year of Study-
Semester-
ECTS3
Name of Lecturer(s)
Learning Outcomes

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 DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course Descriptionİn 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 Information on the course structure.
2nd Week The history of chocolate, from the cocoa bean to couverture chocolate.
3rd Week Tempering methods and applications for different types of chocolate.
4th Week Chocolate tempering and hand-molding techniques.
5th Week Production of chocolate bars and tablets.
6th Week Production of hazelnut croquant, roche, and pistachio roche.
7th Week Truffle making (Lemon, Raspberry, and Dark Chocolate)
8th Week Production of Salted, Caramel, and Pistachio Fudge.
9th Week THEORETICAL MIDTERM EXAM WEEK
10th Week Making spreadable chocolate cream and cracked chocolate.
11th Week Coating chocolate (chestnut and orange).
12th Week Hazelnut praline and Glanduja, banana and pumpkin fillings.
13th Week Hand-painting and making specialty chocolates.
14th Week Making specialty chocolates with an airbrush.
15th Week PRACTICAL FINAL EXAM WEEK
Recommended or Required Reading1. 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 Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
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 Work Load95
Total Work Load / 30 (h)3.16
ECTS Credit of the Course3
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5 LO6 LO7 LO8
K1
K2
K3
K4 X X X X X
K5
K6
K7
K8
K9
K10
K11
K12
K13 X X X X X
K14
K15
K16
K17
K18 X
K19
K20
K21
K22
K23