Information Package / Course Catalogue
| Course Code | : REM372 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 1 |
| Prt. | : 1 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 2 |
To teach chocolate making and chocolate types
To teach chocolate making and chocolate types
| 1. | The student can explain the characteristics of the cocoa bean and the roasting and grinding processes. |
| 2. | The student can theoretically and practically apply chocolate tempering techniques. |
| 3. | The student can prepare filled chocolates and pralines using different types of fillings. |
| 4. | The student can perform the production stages of chocolate ganache and special products such as truffles. |
| 5. | The student can apply chocolate decoration, coating, and polishing techniques to create aesthetic presentations. |
| 1. | Books on chocolate types and production |
| Type of Assessment | Count | Percent |
|---|---|---|
| Practice Examination | 1 | %60 |
| Midterm Examination | 1 | %40 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 1 | 14 |
| Lecture - Practice | 14 | 0 | 1 | 14 |
| Midterm Examination | 1 | 8 | 1 | 9 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 48 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | |
OÇ-1 | 5 | 5 | 5 | 5 | 5 | 1 | 1 |
OÇ-2 | 5 | 5 | 5 | 5 | 5 | 1 | 1 |
OÇ-3 | 4 | 4 | 4 | 4 | 4 | 1 | 1 |
OÇ-4 | 4 | 4 | 4 | 4 | 4 | 1 | 1 |
OÇ-5 | 4 | 4 | 4 | 4 | 4 | 1 | 1 |