| Course Name | Chocolate |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 436 | 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 / WorkshopLecturing / 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 also aims to improve 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 / 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 | Midterm Exam | |
| 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 | Beckett, S. T., “The science of chocolate”, chap.2-3, 3rd edition (Royal Society of Chemistry, 2019) 110-140 |
| 15 | Review of the semester | |
| 16 | Final Exam |
| Course Notes/Textbooks |
|
| 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 | 20 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 1 | 15 |
| Presentation / Jury | ||
| Project | 1 | 15 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | ||
| Final Exam | 1 | 50 |
| Total |
| Weighting of Semester Activities on the Final Grade | 3 | 50 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 50 |
| 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
