Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | ASC016 | ||||
Course Name: | Chocolate and Confectionery | ||||
Semester: |
Spring Fall |
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Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | Departmental Elective | ||||
Course Level: |
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Mode of Delivery: | Face to face | ||||
Course Coordinator: | Öğr. Gör. MERYEM MERVE BEYKOZ | ||||
Course Lecturer(s): | Lecturer Meryem Merve BEYKOZ | ||||
Course Assistants: |
Course Objectives: | Students learn the terminology related to chocolate. They have comprehensive knowledge of the process from the production of the first cocoa seed to the production and distribution of chocolate today. They learn hands-on tempering methods by using high quality couvertures. |
Course Content: | Chocolate making, history and all the applied processes from presentation to chocolate and confectionery recipes applications from around the world. |
The students who have succeeded in this course;
1) Students will gain in-depth knowledge of the process from the production of the first cocoa seed to the production and distribution of chocolate today, going all the way back to the Aztecs. 2) Students will have an idea about the basis of scientific structure features in prescription applications. 3) Students will learn hands-on tempering methods using high quality couvertures. 4) Students will learn how to care for candy molds and the usage areas of other equipment in chocolate making. |
Week | Subject | Related Preparation |
1) | Chocolate supplies and equipment | - |
2) | Cocoa seeds and chocolate | - |
3) | Basic Chocolate Preparation Techniques | - |
4) | Basic Chocolate Preparation Techniques | - |
5) | Basic Chocolate Preparation Techniques | - |
6) | Basic Chocolate Preparation Techniques | - |
7) | Midterm | - |
8) | Ganage and fillings | - |
9) | Aroma combinations | - |
10) | Pairing and Presentation | - |
11) | Molded Chocolates | - |
12) | Dipped Chocolates | - |
13) | Truffle | - |
14) | Chocolate desserts | - |
Course Notes / Textbooks: | -ÖĞRETİM GÖREVLİSİ TARAFINDAN HAZIRLANAN DERS NOTLARI |
References: | The Art of the Chocolatier: From Classic Confections to Sensational Showpieces |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
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Program Outcomes | |||||||||||||||
1) Define / explain general concepts in culinary profession. | |||||||||||||||
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |||||||||||||||
3) Have knowledge about regulations, professional standards and practices in the field of culinary. | |||||||||||||||
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | |||||||||||||||
5) Dominates the terminology of food and beverage. | |||||||||||||||
6) Organize all kinds of organizations in the field of culinary. | |||||||||||||||
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |||||||||||||||
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |||||||||||||||
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |||||||||||||||
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |||||||||||||||
11) Follow current developments in the field and profession. | |||||||||||||||
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |||||||||||||||
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |||||||||||||||
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |||||||||||||||
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Define / explain general concepts in culinary profession. | |
2) | Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |
3) | Have knowledge about regulations, professional standards and practices in the field of culinary. | 1 |
4) | Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | 3 |
5) | Dominates the terminology of food and beverage. | 3 |
6) | Organize all kinds of organizations in the field of culinary. | |
7) | Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | 1 |
8) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |
9) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | 1 |
10) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | 2 |
11) | Follow current developments in the field and profession. | 2 |
12) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |
13) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |
14) | Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |
15) | Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
Semester Requirements | Number of Activities | Level of Contribution |
Quizzes | 10 | % 50 |
Midterms | 1 | % 20 |
Final | 1 | % 30 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 70 | |
PERCENTAGE OF FINAL WORK | % 30 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 14 |
Application | 14 | 28 |
Study Hours Out of Class | 3 | 9 |
Quizzes | 10 | 20 |
Midterms | 1 | 3 |
Final | 1 | 4 |
Total Workload | 78 |