CLM 222 | Course Introduction and Application Information - Gastronomy and Culinary Arts Program

Course Name

Chocolate

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
CLM 222	Fall/Spring	2	2	3	5

Prerequisites	None
Course Language	English
Course Type	Elective
Course Level	First Cycle
Mode of Delivery	-
Teaching Methods and Techniques of the Course	Application: Experiment / Laboratory / Workshop Lecture / Presentation
National Occupation Classification	-
Course Coordinator	-
Course Lecturer(s)	Öğr. Gör. Selcen Merve DABAĞ
Assistant(s)	-

Course Objectives	This course is designed to develop the practice skills of the students in chocolate making. It improves the ability of chocolate tempering, chocolate moulds and preparing a la carte chocolate desserts.
Learning Outcomes	The students who succeeded in this course; Discuss the history of cocoa and chocolate. Describe all the details and techniques of cocoa production and its transformation into chocolate. Practice tempering techniques. Develop artisan chocolate preparation techniques. Apply chocolate preparation techniques with different fillings. Develop chocolate dessert recipes.
Course Description	This course is a supportive course that describes the history and the steps of chocolate making. It demonstrates different techniques and practices and outlines the usage of chocolate in pastry.
Related Sustainable Development Goals

Course Category	Core Courses
	Major Area Courses
	Supportive Courses	X
	Media and Management Skills Courses
	Transferable Skill Courses

Week	Subjects	Related Preparation
1	Introduction to the Course
2	The History of Chocolate and Chocolate Ingredients - Cocoa Bean Processing	Beckett, S. T., “The science of chocolate”, chap.2-3, 3rd edition (Royal Society of Chemistry, 2019) 10-40
3	Chocolate Tempering Technique	Beckett, S. T., “The science of chocolate”, chap.2-3, 3rd edition (Royal Society of Chemistry, 2019) 20-50
4	Chocolate Tempering Technique	Beckett, S. T., “The science of chocolate”, chap.2-3, 3rd edition (Royal Society of Chemistry, 2019) 20-50
5	Artisan Chocolate Making	Andrew Garrison Shotts, “Making Artisan Chocolates”, ( Quarry Books, 2007) 15-170
6	Artisan Chocolate Making	Andrew Garrison Shotts, “Making Artisan Chocolates”, ( Quarry Books, 2007) 15-170
7	Truffles	Beckett, S. T., “The science of chocolate”, chap.2-3, 3rd edition (Royal Society of Chemistry, 2019) 80-90
8	Artisan Chocolate Making	Andrew Garrison Shotts, “Making Artisan Chocolates”, ( Quarry Books, 2007) 15-170
9	Midterm Exam
10	Artisan Chocolate Making	Andrew Garrison Shotts, “Making Artisan Chocolates”, ( Quarry Books, 2007) 15-170
11	Cookie and Bar Cookies	Ewald Notter, “The Art of the Chocolatier: From Classic Confections to Sensational Showpieces” 1st edn., (Wiley, 2011) 250-270
12	Pies and Pastries	Gisslen W.,’’Professional Baking’’, 6th edition (Wiley Publications, 2013) 233-246
13	Puddings, Mousses and Souffles	Andrew Garrison Shotts, “Making Artisan Chocolates”, ( Quarry Books, 2007) 170-190
14	Breads and Coffee Cakes	Beckett, S. T., “The science of chocolate”, chap.2-3, 3rd edition (Royal Society of Chemistry, 2019) 80-120
15	Semester Review
16	Final Exam

Course Notes/Textbooks

Beckett, S. T., “The science of chocolate”, 3rd edition (Royal Society of Chemistry, 2019) ISBN-13 : 978-0854049707

Ewald Notter, “The Art of the Chocolatier: From Classic Confections to Sensational Showpieces” 1st edn., (Wiley, 2011) ISBN-13 : 978-0470398845

Andrew Garrison Shotts, “Making Artisan Chocolates”, ( Quarry Books, 2007) ASIN : B017WQOFGE

Gisslen W.,’’Professional Baking’’, 6th edition, 2013. ISBN 978-1-118-08374-1

Suggested Readings/Materials

Ecole Grand Chocolat Valrhona, "Encyclopedia of Chocolate: Essential Recipes and Techniques", 2nd edn. (Flammarion, 2018) ISBN-13 : 978-2080203663

Semester Activities	Number	Weigthing
Participation
Laboratory / Application	1	25
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project	1	10
Seminar / Workshop
Oral Exams
Midterm	1	25
Final Exam	1	40
Total

Weighting of Semester Activities on the Final Grade	3	60
Weighting of End-of-Semester Activities on the Final Grade	1	40
Total

Semester Activities	Number	Duration (Hours)	Workload
Theoretical Course Hours (Including exam week: 16 x total hours)	16	2	32
Laboratory / Application Hours (Including exam week: '.16.' x total hours)	16	2	32
Study Hours Out of Class	14	2	28
Field Work			0
Quizzes / Studio Critiques			0
Portfolio			0
Homework / Assignments			0
Presentation / Jury			0
Project	1	18	18
Seminar / Workshop			0
Oral Exam			0
Midterms	1	20	20
Final Exam	1	20	20
		Total	150

#	Program Competencies/Outcomes	* Contribution Level
#	Program Competencies/Outcomes	1	2	3	4	5
1	Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts	-	X	-	-	-
2	Carries best practices in terms of work and food security, safety and hygiene in food production	-	-	-	-	-
3	Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation	-	-	X	-	-
4	Recognizes and evaluates the impact of gastronomy on culture and society	-	-	-	-	-
5	Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member	-	-	-	-	-
6	Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form.	-	-	-	-	-
7	Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts	-	-	-	-	-
8	Uses the technological tools related to Gastronomy and Culinary Arts effectively	-	-	X	-	-
9	Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach	-	-	-	-	-
10	Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1)	-	-	-	-	-
11	Speaks a second foreign at a medium level of fluency efficiently	-	-	-	-	-
12	Relates the knowledge gained through the history of humanity to the field of expertise	-	-	-	-	-