COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Sugarcraft and Chocolate
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 444
Fall/Spring
2
2
3
5
Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s)
Course Objectives In this course, basically, students will be acquainted with fondat, learn about decoration techniques and chocolate closely.
Learning Outcomes The students who succeeded in this course;
  • Learn cake recipies and be able to improve and add their own interpretations on them.
  • Be ıntroduced to new ingredients
  • Improve their ability to differentiate between the qualities of ingredients.
  • Learn about boutique bakery and its tehcniques.
  • Consolidate their knowledge on decoration techniques.
  • Improve their sense of taste.
Course Content Learn about making of celebration cakes and improve themselves. Learn about boutique bakery trend and its techniques. They learn about different styles and techniques in bakery, selecting and applying couverture chocolates, decoration and cake decorations, figure and flower making, chocolate decoration and making of patterns and truffles.

 



Course Category

Core Courses
Major Area Courses
Supportive Courses
X
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction to Sugarcraf Techniques Introduction of equipments and materials and their usage
2 Making of Fondat-Making Fondat from Marshmallow Making and coloring of Fondat.
3 Cookie making, Decoration Techniques Gingerbread cookies, Sugar Cookie, Royal Icing
4 Cupcake Making, Filling and Decoration Techniques Vanilla Cupcake, Cupcake with pumpkin and almond, Ganaj, Buttercream, Cheesefrosting
5 Celebration Cake Making and its Techniques Sponge Cake, Fruitcake
6 Celebration Cake Making and its Techniques Cocoa Sponge Cake, Chocolate Cake
7 Cake decoration with Fondat Making of animal and human figures
8 Mid-term
9 Cake decoration with fondat Preparing dough for flowers and modeling
10 Cake decoration with fondat and Styrofoam Cake Techniques Cake Coating, Cake Base Coating, Styrofoam Cake Coating Techniques Figure-Flower placement
11 Chocolate making Techniques Tempering – Types of Truffles, Roche Chocolate types, Hot chocolate
12 Chocolate Making and Decorating Techniques Tablet Chocolate, Chocolate fillings and decoration techniques
13 Term End-Jury
14 Review of the Semester  
15 Review of the Semester  
16 Review of the Semester  
Course Textbooks Lecture handouts and product recipes from reference books.
References • Ultimate Chocolate By Patricia Lousada – DK • Le Larousse du Chocolat : Recettes, Techniques et Tours de Main by Pierre Hermé • Hello Cupcake, Karen Tack Alan Richardson – Houghton Mifflin Company • Cupcakes From The Primrose Bakery By Martha Swift Lisa Thomas – Kyle Book • Cake and Cake Decorating By Angela Nilsen, Sara Maxwell, Janice Murfitt – Hermes House • More From Magnolia By Allaysa Torey – S&S • Pasta Yapımı By Emel Başdoğan - İnkılap • Çikolata Tarih Sanat Tutku By Nicolatte Negri Denis Buosi - İnkılap • Çikolata Büyülü Lezzet By Rosalba Gioffre Alessandro Peccini - GUINTI

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
14
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
10
Presentation / Jury
Project
1
30
Seminar / Workshop
Midterms / Oral Exams
1
15
Final / Oral Exam
1
15
Total

Contribution of Semester Work to Final Grade
18
100
Contribution of Final Work to Final Grade
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
4
64
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
14
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
10
Presentation / Jury
Project
1
20
Seminar / Workshop
Midterms / Oral Exams
1
10
Final / Oral Exam
1
    Total
132

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts X
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 

İzmir Ekonomi Üniversitesi | Sakarya Caddesi No:156, 35330 Balçova - İZMİR Tel: +90 232 279 25 25 | webmaster@ieu.edu.tr | YBS 2010