Course Detail

Course Description Course Outline Course Contribution to Program Qualifications Assessment Methods ECTS-Workload Detail Informations of the Course Numerical Data

Course Description

Course	Code	Semester	T+P (Hour)	Credit	ECTS
CHOCOLATE APPLICATIONS	GMS2216573	Spring Semester	0+4	2	5

Course Program

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 .

Course Learning Outcomes	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
No	Program Qualification	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	Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it.
7	Designs menus within the framework of professional ethics and health principles.
8	Considers cooking as a chemical reaction.	X
9	Provides solutions to problems encountered in professional life.	X
10	Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made.
11	Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector.
12	Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis.
13	Recognizes international innovations in field and adapts the necessary innovations to his/her own business.			X
14	Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature.	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