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
-
Spring Semester
0+4
2
3
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. Fahriye Elif AKŞAHİN
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.
