• Türkçe
  • English
Course Code: 
CULA 471
Course Type: 
Area Elective
P: 
2
Lab: 
0
Credits: 
3
ECTS: 
6
Course Language: 
İngilizce
Course Objectives: 
To teach the basics of chocolate confection and filling of chocolate production and certain types of sugar as candy cordial caramel and toffees.
Course Content: 

The basics of chocolate confection and filling of chocolate production.

Practical applications include the confection of the chocolate, melting and tempering of any couverture and the production of filled chocolate.

The confection of certain type of sugar as candy, cordials, caramel and toffees.

Vertical Tabs

Course Flow

COURSE CONTENT
Week Topics Study Materials
1 Origin of the cacao and explication of chocolate production  
2 Chocolate temperage and setting in plastic mold  
3 Chocolate temperage and confection of marzipan fillings  
4 Confection of fondants, toffees  
5 Confection of chocolate rocher technique  
6 Confection of chocolate using fondants  
7 Confection of chocolate, herbs and ganache fillings  
8   MIDTERM  
9 Confection of fondants, bisquit and caramel fillings  
10 Confection of truffles and chocolate shavings  
11 Confection of chocolate, caramel and nougat fillings  
12 Confection of chocolate with fruit fillings and brushing  
13 Confection of chocolate with gianduja and fruit fillings  
14    

 

Recommended Sources

Textbook Peter P. Greweling, 2012, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition, The Culinary Institute of America (CIA).
Additional Resources  Instructor notes 

 

Assessment

IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 65
Quizzes    
Practice, teamwork, attitude   20
Assignment ,attitude   15
Total   100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE   40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE   60
Total   100