Art of Chocolate

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 Learning Outcomes

Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
To understand the tempering of chocolate.	2, 5, 7, 12, 16	1, 2, 3, 4	A,B,C
To understand the crystallization of chocolate and their uses	2, 5, 7, 12, 16	1, 2, 3, 4	A,B,C
To understand the melting and cooling techniques of chocolate.	2, 5, 7, 12, 16	1, 2, 3, 4	A,B,C
To identify specific local ingredients and know where to source them.	2, 5, 7, 12, 16	1, 2, 3, 4	A,B,C
To set up balanced traditional menus without the help of a senior.	2, 5, 7, 12, 16	1, 2, 3, 4	A,B,C
To calculate the cost of each recipe.	2, 5, 7, 12, 16	1, 2, 3, 4	A,B,C
Find creative and contemporary ways of presenting chocolate.	2, 5, 7, 12, 16	1, 2, 3, 4	A,B,C
Know about cost control.	2, 5, 7, 12, 16	1, 2, 3, 4	A,B,C
Find appropriate way to use ingredients.	2, 5, 7, 12, 16	1, 2, 3, 4	A,B,C

Course Flow

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

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

Material Sharing

RECOMMENDED SOURCES
Textbook		Greweling, P. P. (2013). Chocolates & Confections (2nd ed.). New Jersey: John Wiley & Sons,, Hoboken.
Additional Resources		Handouts

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

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
1	Students study food in the context of food history, geography, culture and nutritional sciences.
2	Students approache food and cooking as an art process and they are competent in the topics of design and visual presentation of food.			X
3	Students have comprehensive information about food related concepts, techniques, and new product information. They have the ability to conduct research and develop ideas on these issues.
4	Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy.
5	Students know and apply the international standards of food hygiene and safety.					X
6	Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context.
7	Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques,they implement and develop them.					X
8	They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use these information in menu planning, food production, etc.
9	Students can develop a new food product, standardize it and execute the registration process in a scientific context.
10	Students know the the national and international regulations, professional standards and professional ethics around food and they apply them.
11	Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes.
12	They can engage in independent studies and team work. They can communicate effectively through verbal and in written communication, and they develop good presentation skills.			X
13	Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to them.
14	Students understand and manage food-related events.
15	They know world food trade, globalization, patterns of production and consumption. They knows the importance of the food policies for the country's economy.
16	Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate.			X
17	Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration	14	4	56
Hours for off-the-classroom study (Pre-study, practice)	14	5	60
Mid-terms	1	3	3
Assignment	2	14	28
Final examination	1	3	3
Total Work Load			150
Total Work Load / 30 (hours)			5
ECTS Credit of the Course			6

None

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