COURSE UNIT TITLE

: CHOCOLATE PRODUCTION

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
SEC 4054 CHOCOLATE PRODUCTION ELECTIVE 2 1 0 5

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

YELIZ DEMIR

Offered to

Gastronomy and Culinary Arts

Course Objective

Have knowledge about the use of raw materials and related processing technology with chocolate

Learning Outcomes of the Course Unit

1   acquire the necessary theoretical and practical skills related to confectionery and chocolate
2   identify the techniques used, materials and equipment
3   have information about the use of chocolate
4   To know chocolate varieties
5   To have information about chocolate mold

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Defination of chocolate
2 History of chocolate
3 The place and importance of chocolate in food and beverage industry
4 Chocolate types and feature
5 Chocolate melting and tempering
6 Chocolate melting and tempering
7 Midterm Exam
8 Midterm Exam
9 Raw materials and properties used in chocolate production
10 Basic Chocolate production techniques
11 Special chocolates
12 Special chocolates
13 Boutique chocolate
14 Principles of chocolate recipe development
15 final exam
16 final exam

Recomended or Required Reading

Greweling, P.P., 2013. Chocolates and confections : formula, theory, and technique for the artisan confectioner. The Culinary Institute of America.

Planned Learning Activities and Teaching Methods

1. Lecture
2. Homework
3. Applied course

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 DNC Dönemiçi Çalışma
2 VZ Arasınav
3 YVN Yaıryıliçi Notu DNC * 0.20 + VZ * 0.80
4 FN Yarıyılsonu Notu
5 BNS BNS YVN * 0.40 + FN * 0.60
6 BUT Bütünleme Notu
7 BBN Bütünleme Sonu Başarı Notu YVN * 0.40 + BUT * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40)
2. Final : Consists of all the chapters in the syllabus and students will be responsible from all case studies, applications and discussions in the class (%60).

Assessment Criteria

1. Midterm exam
2. Final exam
3. Homework and weekly practices

Language of Instruction

Turkish

Course Policies and Rules

Attending at least 70 percent of lectures is mandatory. The instructor have the right to make practical examinations. Lecturers have the right to give homework. The students are subject to the principles of faculty teaching and examination principles.

Contact Details for the Lecturer(s)

yeliz.demir@deu.edu.tr, 0232 812 6885

Office Hours

Wednesday 09:00-12:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 13 2 26
Tutorials 13 1 13
Preparations before/after weekly lectures 13 4 52
Preparation for midterm exam 1 20 20
Preparation for final exam 1 20 20
Final 1 2 2
Midterm 1 2 2
TOTAL WORKLOAD (hours) 135

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.111
LO.21
LO.311
LO.41
LO.5111

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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