Information Package
baskent.edu.tr

Pastry and Bakery

PEP207

CHOCOLATE PRODUCTION TECHNIQUES

Course Code
PEP207
Semester
Third Term (Fall)
Theory+Practice
2 + 2
ECTS
4
Course TypeCompulsory Course
Course LevelAssociate Degree
Year of Study2
SemesterThird Term (Fall)
ECTS4
Name of Lecturer(s) -
Learning Outcomes

At the end of this course, the students;

  1. What is the cocoa bean, where it grows and they will have information about the production stage.
  2. They will learn about the tempering methods of couverture chocolate and how it should be a good chocolate.
  3. They will learn writing techniques with chocolate and improve their hand coordination.
  4. They will learn writing techniques with chocolate and improve their hand coordination. They will learn about the types of chocolate and gain skills about making techniques.
  5. Beyoğlu will experience the making of roche, mendiant and cracked chocolate.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course Description
Course Contents
WEEK TOPICS
1st Week Information about the course process. Information about the history of chocolate and the development process from cocoa beans to couverture chocolate.
2nd Week Informing about tempering methods of chocolate varieties
3rd Week Teaching how quality chocolate is made, information about the components of chocolate. general question and answer.
4th Week Applied tempering of chocolate. Degrees of working with dark chocolate. Ensuring that the difference between different brands of covertures is seen.
5th Week Simple handwriting practice using dark chocolate
6th Week Intermediate handwriting practice using milk chocolate and mastering writing with chocolate
7th Week Applied Beyoğlu chocolate making
8th Week MIDTERM EXAM WEEK
9th Week Making Mendiant with Nuts.
10th Week Croquant Hazelnut Roche and Corn Flakes Roche making
11th Week Making Cracked Chocolate with Peanuts and Blueberries
12th Week Making coconut, banana and milk ganache. shell making
13th Week Making special chocolate using colored chocolate and ganaches
14th Week General Review
15th Week
Recommended or Required ReadingBoutrif, 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
Preparation for Quiz
Individual or group work
Preparation for Final exam
Course hours
Preparation for Midterm exam
Laboratory (including preparation)
Final exam
Homework
Total Work Load0
Total Work Load / 30 (h)0
ECTS Credit of the Course4
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

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