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

EKIN AKBULUT

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 The definition of chocolate and comprehensive information will be provided in the field of chocolate making.
2 History of chocolate Comprehensive information will be provided about the place of chocolate in history and its areas of use until today.
3 Raw materials and properties used in chocolate production Comprehensive information will be provided about the raw materials of chocolate, cocoa beans and areas of use.
4 Basic Chocolate production techniques Comprehensive information will be given about the basic equipment and production techniques used in chocolate making and basic practices will be performed.
5 Basic Chocolate production techniques Comprehensive information will be given about the basic equipment and production techniques used in chocolate making and basic practices will be performed.
6 Chocolate diversity and proporties Comprehensive information will be provided about the types of chocolate, their properties and production techniques.
7 Melting and tempering chocolate Comprehensive information will be provided about the melting and tempering of chocolate and basic practices will be made.
8 Melting and tempering chocolate Comprehensive information will be provided about the melting and tempering of chocolate and basic practices will be made.
9 Types of chocolate molds Comprehensive information will be given about mold chocolate types, pouring tempered chocolate into molds and removing them from the mold, and basic practices will be performed.
10 Chocolates prepared by dipping technique (Truff chocolate) Comprehensive information will be given about truffle chocolate types and production techniques and basic practices will be performed.
11 Special chocolates Comprehensive information will be given about special chocolate types and production techniques and basic practices will be performed.
12 Special chocolates Comprehensive information will be given about special chocolate types and production techniques and basic practices will be performed.
13 Boutique chocolate Comprehensive information will be given about boutique chocolate types and production techniques and basic practices will be performed.
14 Boutique chocolate Comprehensive information will be given about boutique chocolate types and production techniques and basic practices will be performed.

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 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


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

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)

ekin.akbulut@deu.edu.tr

Office Hours

Monday 10:00-11:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 2 28
Tutorials 14 1 14
Preparations before/after weekly lectures 14 4 56
Preparation for midterm exam 1 15 15
Preparation for final exam 1 20 20
Final 1 2 2
Midterm 1 2 2
TOTAL WORKLOAD (hours) 137

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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