SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
CLM 222 | Course Introduction and Application Information
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 / WorkshopLecture / Presentation | |||||
Course Coordinator | - | |||||
Course Lecturer(s) | ||||||
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;
|
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. |
|
Core Courses | |
Major Area Courses | ||
Supportive Courses |
X
|
|
Media and Management Skills Courses | ||
Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
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 | Artisan Chocolate Making | Andrew Garrison Shotts, “Making Artisan Chocolates”, ( Quarry Books, 2007) 15-170 |
5 | Artisan Chocolate Making | Andrew Garrison Shotts, “Making Artisan Chocolates”, ( Quarry Books, 2007) 15-170 |
6 | Truffles | Beckett, S. T., “The science of chocolate”, chap.2-3, 3rd edition (Royal Society of Chemistry, 2019) 80-90 |
7 | Chocolate Cakes | Ewald Notter, “The Art of the Chocolatier: From Classic Confections to Sensational Showpieces” 1st edn., (Wiley, 2011) 200-240 |
8 | Artisan Chocolate Making | Andrew Garrison Shotts, “Making Artisan Chocolates”, ( Quarry Books, 2007) 15-170 |
9 | Chocolate Cheesecakes | Ewald Notter, “The Art of the Chocolatier: From Classic Confections to Sensational Showpieces” 1st edn., (Wiley, 2011) 250-270 |
10 | Pies and Pastries | Gisslen W.,’’Professional Baking’’, 6th edition (Wiley Publications, 2013) 233-246 |
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 | Puddings, Mousses and Souffles | Andrew Garrison Shotts, “Making Artisan Chocolates”, ( Quarry Books, 2007) 170-190 |
13 | Breads and Coffee Cakes | Beckett, S. T., “The science of chocolate”, chap.2-3, 3rd edition (Royal Society of Chemistry, 2019) 80-120 |
14 | Sauces and frostings Project submission | Beckett, S. T., “The science of chocolate”, chap.2-3, 3rd edition (Royal Society of Chemistry, 2019) 110-140 |
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 |
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application |
1
|
30
|
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments |
1
|
10
|
Presentation / Jury | ||
Project |
1
|
25
|
Seminar / Workshop | ||
Oral Exams | ||
Midterm | ||
Final Exam |
1
|
35
|
Total |
Weighting of Semester Activities on the Final Grade |
3
|
65
|
Weighting of End-of-Semester Activities on the Final Grade |
1
|
35
|
Total |
ECTS / WORKLOAD TABLE
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 |
1
|
18
|
18
|
Presentation / Jury |
0
|
||
Project |
1
|
20
|
20
|
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
0
|
||
Final Exam |
1
|
20
|
20
|
Total |
150
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
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 |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
NEWS |ALL NEWS
Award-Winning Book Receives Great Interest
The book ‘Ege Otları (Aegean Herbs)’ authored by Asst. Prof. Dr. Betül Öztürk from Department of Gastronomy and Culinary Arts, Izmir University
Appointment ceremony for 104 academics
A special ceremony was held at Izmir University of Economics (IUE) for the 104 academics appointed to professorship, associate professorship, and assistant
Aegean flavors from the chefs of the future
Izmir University of Economics (IUE) Department of Gastronomy and Culinary Arts left its mark on the 6th Izmir GastroFest, organized this year with
They added flavor to GURMEFEST
GURMEFEST, one of the biggest food, drink and entertainment festivals of Izmir, was ‘flavored’ with the dishes prepared and presented by the
“Izmir and Bodrum will class up”
The MICHELIN Guide, one of the most prestigious restaurant rating systems in the world, has added Izmir and Bodrum to its Turkish
IUE graduates will prepare the flavors unique to Turkish cuisine
Bilsev Group, who is preparing to expand to Dubai this year with its Ferdi Baba, Fabrice Restaurant and Baba Pizza brands, will