Advanced Chocolate Technology and Applications
Gastronomy and Cuisine Arts
Institute of Social Sciences
Third Cycle (Doctorate Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Advanced Chocolate Technology and Applications | GDR111 | Elective | Doctorate degree | 1 | Fall | 7 |
Name of Lecturer(s)
Assistant Prof. Dr. Alican AKÇİÇEK
Learning Outcomes of the Course Unit
1) Understanding the melting of chocolate and chocolate crystallization process
2) Gain knowledge about the production of different sugary products
3) Contemporary and creative presentations
4) Learn artisan chocolate making techniques
5) Applying chocolate making techniques with different filling
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | ||
| Learning Outcomes | |||||||||
| 1 | No relation | Middle | High | Low | High | Middle | High | Middle | |
| 2 | High | Middle | Middle | High | Middle | Low | High | Middle | |
| 3 | Middle | High | Middle | Low | Middle | High | Middle | High | |
| 4 | High | Middle | Middle | High | Low | High | Middle | Low | |
| 5 | High | Middle | Middle | High | Low | High | Middle | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
This course covers the history and science of chocolate, its chemical properties during its production, its use in pastry, and the production of any couverture chocolate, melting, grading and filled chocolate, among practical applications.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required