| Course Type | Elective Course |
|---|
| Course Level | Master's Degree With Thesis |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 10 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Discuss the heritage and history of chocolate.
- Define chocolate production and processing techniques.
- Compare usage areas.
- Classify chocolate products.
- Define the chemical composition of chocolate.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | This course offers students the opportunity to develop their cake decorating and chocolate making skills. The history of cake making and decorating, types fondant production techniques, fondant based decorations, marzipan production techniques, the history of chocolate and its production, chocolate production and decoration techniques are covered in this course. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
History of chocolate |
|
2nd Week |
Content of chocolate, processing of cocoa beans |
|
3rd Week |
Liquid chocolate making |
|
4th Week |
Chocolate production |
|
5th Week |
Showstoppers |
|
6th Week |
Cakes |
|
7th Week |
Cheesecakes |
|
8th Week |
Midterm |
|
9th Week |
Tarts and cakes |
|
10th Week |
Cookies and bar cookies |
|
11th Week |
Pudding, mousse and souffles |
|
12th Week |
Confectionery |
|
13th Week |
Bread and coffee cakes |
|
14th Week |
Sauces and siphon techniques |
|
15th Week |
Final Exam |
|
| Recommended or Required Reading | 1. Beckett, S. (2000). The Science Of Chocolate. The Royal Society of Chemistry.
2. Hershey's Chocolate Cookbook. (1989). Publishers Clearing House. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
1 |
10 |
| Total(%) |
|
40 |
| Contribution of In-term Studies to Overall Grade(%) |
|
40 |
| Contribution of Final Examination to Overall Grade(%) |
|
60 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
3 |
3 |
| Preparation for Quiz |
2 |
5 |
10 |
| Individual or group work |
14 |
4 |
56 |
| Preparation for Final exam |
5 |
10 |
50 |
| Course hours |
14 |
4 |
56 |
| Preparation for Midterm exam |
5 |
10 |
50 |
| Laboratory (including preparation) |
13 |
4 |
52 |
| Final exam |
1 |
3 |
3 |
| Homework |
2 |
6 |
12 |
| Presentation (including preperation) |
1 |
5 |
5 |
| Quiz |
2 |
6 |
12 |
| Total Work Load | 309 |
| Total Work Load / 30 (h) | 10.3 |
| ECTS Credit of the Course | 10 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
