Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|---|---|---|---|---|
The ART of CHOCOLATE and CONFECTIONERY | GMS3211443 | Spring Semester | 0+4 | 2 | 3 |
Course Program | Salı 12:45-13:30 Salı 13:30-14:15 Salı 14:30-15:15 Salı 15:30-16:15 Cumartesi 12:45-13:30 Cumartesi 13:30-14:15 Cumartesi 14:30-15:15 Cumartesi 15:30-16:15 |
Prerequisites Courses | |
Recommended Elective Courses |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Lect. Hande BAYKAL |
Assistant(s) | |
Aim | Aiming to demonstrate and practice the production and presentation of chocolate and confectionery products selected from Turkish and World cuisines. |
Course Content | This course contains; Explanation of course outcomes and assessment methods, Explanation of the processing processes of chocolate when it becomes consumable, chocolate structures according to its types and the function of the tempering process. ,Applications with couverture chocolate with the tempered chocolate ,Applications with ganache variations ,Chocolate Applications with ganache fillings , Chocolate Applications with ganache fillings in moulds ,Chocolate Applications with ganache fillings in moulds ,Chocolate Applications with ganache fillings in moulds. ,Sugar Syrup Stages and Sugar Caramelization ,Application of Nougat Montelimar and Turkish Delight. ,Applications of hard candy ,Toffee and Soft Caremel Variations , Variations of Pistachio Brittle ,Applications of Nougatine Chocolate ,Applications of Nougatine Chocolate . |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Shows the processing details of chocolate raw material in practice. | 1, 11, 14 | C |
Shows the formation of sugar syrup stages that form the basis of confectionery. | 1, 11, 14 | C |
Knows the logic of ganache preparation and diversification principles. | 1, 11, 14 | C |
Shows the basic principles of chocolate production with fillings. | 1, 11, 14 | C |
Shows the applications of confectionery from Turkish and World cuisine obtained from different sugar stages. | 1, 11, 14 | C |
Teaching Methods: | 1: Mastery Learning, 11: Demonstration Method, 14: Self Study Method |
Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|---|---|
1 | Explanation of course outcomes and assessment methods, Explanation of the processing processes of chocolate when it becomes consumable, chocolate structures according to its types and the function of the tempering process. | Preliminary research on the developmental stages from chocolate fruit to chocolate tablet |
2 | Applications with couverture chocolate with the tempered chocolate | Preliminary research on tempering. |
3 | Applications with ganache variations | Conducting preliminary research on the principles and types of ganache preparation |
4 | Chocolate Applications with ganache fillings | |
5 | Chocolate Applications with ganache fillings in moulds | Conducting preliminary research on the issues to be considered in chocolate bar applications |
6 | Chocolate Applications with ganache fillings in moulds | |
7 | Chocolate Applications with ganache fillings in moulds. | |
8 | Sugar Syrup Stages and Sugar Caramelization | Conducting research on the stages of Sugar Syrup |
9 | Application of Nougat Montelimar and Turkish Delight. | |
10 | Applications of hard candy | |
11 | Toffee and Soft Caremel Variations | |
12 | Variations of Pistachio Brittle | |
13 | Applications of Nougatine Chocolate | Preliminary research on what nougatin is and how it is made. |
14 | Applications of Nougatine Chocolate |
Resources |
On Baking:A Text Book of Baking and PastryFundamentals 3rd Edition by Sarah Labensky(Author), Priscilla Marte(Author),Eddy Van Damme(Author Ferrandi French Patisserie, Flammarion, Ferrandi Paris Encyclopedia of Chocolate Essential Recipes and Techniques, Edited by .frederic Bau, Flammarion French Pastries and Desserts by Lemotre, Flammarion |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications | |||||||
No | Program Qualification | Contribution Level | |||||
1 | 2 | 3 | 4 | 5 | |||
1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
4 | Develops creative menus using new technologies and production methods | X | |||||
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | |||||
6 | |||||||
7 | |||||||
8 | Considers cooking as a chemical reaction. | X | |||||
9 | X | ||||||
10 | |||||||
11 | |||||||
12 | |||||||
13 | X | ||||||
14 | X |
Assessment Methods
Contribution Level | Absolute Evaluation | |
Rate of Midterm Exam to Success | 50 | |
Rate of Final Exam to Success | 50 | |
Total | 100 |
ECTS / Workload Table | ||||||
Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
Course Hours | 13 | 4 | 52 | |||
Guided Problem Solving | 0 | 0 | 0 | |||
Resolution of Homework Problems and Submission as a Report | 2 | 5 | 10 | |||
Term Project | 0 | 0 | 0 | |||
Presentation of Project / Seminar | 0 | 0 | 0 | |||
Quiz | 0 | 0 | 0 | |||
Midterm Exam | 0 | 0 | 0 | |||
General Exam | 2 | 4 | 8 | |||
Performance Task, Maintenance Plan | 14 | 1 | 14 | |||
Total Workload(Hour) | 84 | |||||
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(84/30) | 3 | |||||
ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|---|---|---|---|---|
The ART of CHOCOLATE and CONFECTIONERY | GMS3211443 | Spring Semester | 0+4 | 2 | 3 |
Course Program | Salı 12:45-13:30 Salı 13:30-14:15 Salı 14:30-15:15 Salı 15:30-16:15 Cumartesi 12:45-13:30 Cumartesi 13:30-14:15 Cumartesi 14:30-15:15 Cumartesi 15:30-16:15 |
Prerequisites Courses | |
Recommended Elective Courses |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Lect. Hande BAYKAL |
Assistant(s) | |
Aim | Aiming to demonstrate and practice the production and presentation of chocolate and confectionery products selected from Turkish and World cuisines. |
Course Content | This course contains; Explanation of course outcomes and assessment methods, Explanation of the processing processes of chocolate when it becomes consumable, chocolate structures according to its types and the function of the tempering process. ,Applications with couverture chocolate with the tempered chocolate ,Applications with ganache variations ,Chocolate Applications with ganache fillings , Chocolate Applications with ganache fillings in moulds ,Chocolate Applications with ganache fillings in moulds ,Chocolate Applications with ganache fillings in moulds. ,Sugar Syrup Stages and Sugar Caramelization ,Application of Nougat Montelimar and Turkish Delight. ,Applications of hard candy ,Toffee and Soft Caremel Variations , Variations of Pistachio Brittle ,Applications of Nougatine Chocolate ,Applications of Nougatine Chocolate . |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Shows the processing details of chocolate raw material in practice. | 1, 11, 14 | C |
Shows the formation of sugar syrup stages that form the basis of confectionery. | 1, 11, 14 | C |
Knows the logic of ganache preparation and diversification principles. | 1, 11, 14 | C |
Shows the basic principles of chocolate production with fillings. | 1, 11, 14 | C |
Shows the applications of confectionery from Turkish and World cuisine obtained from different sugar stages. | 1, 11, 14 | C |
Teaching Methods: | 1: Mastery Learning, 11: Demonstration Method, 14: Self Study Method |
Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|---|---|
1 | Explanation of course outcomes and assessment methods, Explanation of the processing processes of chocolate when it becomes consumable, chocolate structures according to its types and the function of the tempering process. | Preliminary research on the developmental stages from chocolate fruit to chocolate tablet |
2 | Applications with couverture chocolate with the tempered chocolate | Preliminary research on tempering. |
3 | Applications with ganache variations | Conducting preliminary research on the principles and types of ganache preparation |
4 | Chocolate Applications with ganache fillings | |
5 | Chocolate Applications with ganache fillings in moulds | Conducting preliminary research on the issues to be considered in chocolate bar applications |
6 | Chocolate Applications with ganache fillings in moulds | |
7 | Chocolate Applications with ganache fillings in moulds. | |
8 | Sugar Syrup Stages and Sugar Caramelization | Conducting research on the stages of Sugar Syrup |
9 | Application of Nougat Montelimar and Turkish Delight. | |
10 | Applications of hard candy | |
11 | Toffee and Soft Caremel Variations | |
12 | Variations of Pistachio Brittle | |
13 | Applications of Nougatine Chocolate | Preliminary research on what nougatin is and how it is made. |
14 | Applications of Nougatine Chocolate |
Resources |
On Baking:A Text Book of Baking and PastryFundamentals 3rd Edition by Sarah Labensky(Author), Priscilla Marte(Author),Eddy Van Damme(Author Ferrandi French Patisserie, Flammarion, Ferrandi Paris Encyclopedia of Chocolate Essential Recipes and Techniques, Edited by .frederic Bau, Flammarion French Pastries and Desserts by Lemotre, Flammarion |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications | |||||||
No | Program Qualification | Contribution Level | |||||
1 | 2 | 3 | 4 | 5 | |||
1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
4 | Develops creative menus using new technologies and production methods | X | |||||
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | |||||
6 | |||||||
7 | |||||||
8 | Considers cooking as a chemical reaction. | X | |||||
9 | X | ||||||
10 | |||||||
11 | |||||||
12 | |||||||
13 | X | ||||||
14 | X |
Assessment Methods
Contribution Level | Absolute Evaluation | |
Rate of Midterm Exam to Success | 50 | |
Rate of Final Exam to Success | 50 | |
Total | 100 |