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Ders Kodu: 
CULA 471
Ders Tipi: 
Alan Seçmeli
Teori Saati: 
2
Uygulama Saati: 
0
Kredi: 
3
AKTS: 
6
Dersin Dili: 
İngilizce
Dersin Amacı: 
Çikolatalı sanaının temellerini ve çikolata üretiminin ve bazı şeker türlerinin şekerli karamel ve karamelli şekerlerin doldurulmasını öğretmek.
Dersin İçeriği: 

Çikolata temelleri. Pratik uygulamalar arasında herhangi bir kuvertürün çikolata, erime ve derecelendirme ve doldurulmuş çikolatanın üretimi.

Dikey Sekmeler

Dersin Akışı

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    

 

Kaynaklar

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 

 

Değerlendirme Sistemi

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