Course Name | Chocolate |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
CLM 222 | Fall/Spring | 2 | 2 | 3 | 5 |
Prerequisites | None | |||||
Course Language | English | |||||
Course Type | Elective | |||||
Course Level | First Cycle | |||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | Application: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
Course Coordinator | - | |||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | This course is designed to develop the practice skills of the students in chocolate making. It improves the ability of chocolate tempering, chocolate moulds and preparing a la carte chocolate desserts. |
Learning Outcomes | The students who succeeded in this course;
|
Course Description | This course is a supportive course that describes the history and the steps of chocolate making. It demonstrates different techniques and practices and outlines the usage of chocolate in pastry. |
Related Sustainable Development Goals | |
| Core Courses | |
Major Area Courses | ||
Supportive Courses | X | |
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
1 | Introduction to the Course | |
2 | The History of Chocolate and Chocolate Ingredients - Cocoa Bean Processing | Beckett, S. T., “The science of chocolate”, chap.2-3, 3rd edition (Royal Society of Chemistry, 2019) 10-40 |
3 | Chocolate Tempering Technique | Beckett, S. T., “The science of chocolate”, chap.2-3, 3rd edition (Royal Society of Chemistry, 2019) 20-50 |
4 | Artisan Chocolate Making | Andrew Garrison Shotts, “Making Artisan Chocolates”, ( Quarry Books, 2007) 15-170 |
5 | Artisan Chocolate Making | Andrew Garrison Shotts, “Making Artisan Chocolates”, ( Quarry Books, 2007) 15-170 |
6 | Truffles | Beckett, S. T., “The science of chocolate”, chap.2-3, 3rd edition (Royal Society of Chemistry, 2019) 80-90 |
7 | Chocolate Cakes | Ewald Notter, “The Art of the Chocolatier: From Classic Confections to Sensational Showpieces” 1st edn., (Wiley, 2011) 200-240 |
8 | Artisan Chocolate Making | Andrew Garrison Shotts, “Making Artisan Chocolates”, ( Quarry Books, 2007) 15-170 |
9 | Chocolate Cheesecakes | Ewald Notter, “The Art of the Chocolatier: From Classic Confections to Sensational Showpieces” 1st edn., (Wiley, 2011) 250-270 |
10 | Pies and Pastries | Gisslen W.,’’Professional Baking’’, 6th edition (Wiley Publications, 2013) 233-246 |
11 | Cookie and Bar Cookies | Ewald Notter, “The Art of the Chocolatier: From Classic Confections to Sensational Showpieces” 1st edn., (Wiley, 2011) 250-270 |
12 | Puddings, Mousses and Souffles | Andrew Garrison Shotts, “Making Artisan Chocolates”, ( Quarry Books, 2007) 170-190 |
13 | Breads and Coffee Cakes | Beckett, S. T., “The science of chocolate”, chap.2-3, 3rd edition (Royal Society of Chemistry, 2019) 80-120 |
14 | Sauces and frostings Project submission | Beckett, S. T., “The science of chocolate”, chap.2-3, 3rd edition (Royal Society of Chemistry, 2019) 110-140 |
15 | Semester Review | |
16 | Final Exam |
Course Notes/Textbooks | Beckett, S. T., “The science of chocolate”, 3rd edition (Royal Society of Chemistry, 2019) ISBN-13 : 978-0854049707
Ewald Notter, “The Art of the Chocolatier: From Classic Confections to Sensational Showpieces” 1st edn., (Wiley, 2011) ISBN-13 : 978-0470398845
Andrew Garrison Shotts, “Making Artisan Chocolates”, ( Quarry Books, 2007) ASIN : B017WQOFGE
Gisslen W.,’’Professional Baking’’, 6th edition, 2013. ISBN 978-1-118-08374-1 |
Suggested Readings/Materials | Ecole Grand Chocolat Valrhona, "Encyclopedia of Chocolate: Essential Recipes and Techniques", 2nd edn. (Flammarion, 2018) ISBN-13 : 978-2080203663 |
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application | 1 | 30 |
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | 1 | 10 |
Presentation / Jury | ||
Project | 1 | 25 |
Seminar / Workshop | ||
Oral Exam | ||
Midterm | ||
Final Exam | 1 | 35 |
Total |
Weighting of Semester Activities on the Final Grade | 3 | 65 |
Weighting of End-of-Semester Activities on the Final Grade | 1 | 35 |
Total |
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Course Hours (Including exam week: 16 x total hours) | 16 | 2 | 32 |
Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 2 | |
Study Hours Out of Class | 14 | 2 | 28 |
Field Work | |||
Quizzes / Studio Critiques | |||
Portfolio | |||
Homework / Assignments | 1 | 18 | |
Presentation / Jury | |||
Project | 1 | 20 | |
Seminar / Workshop | |||
Oral Exam | |||
Midterms | |||
Final Exams | 1 | 20 | |
Total | 150 |
# | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | X | ||||
2 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | X | ||||
4 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | |||||
6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | |||||
7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | |||||
8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | X | ||||
9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | |||||
10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
12 | Relates the knowledge gained through the history of humanity to the field of expertise |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest