COURSE UNIT TITLE

: CHOCOLATE AND SUGAR ARTS

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
MSH 0010 CHOCOLATE AND SUGAR ARTS ELECTIVE 2 0 0 3

Offered By

Efes Vocational School

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

Offered to

Efes Vocational School
Catering Services Programme
Tourism and Hotel Management
Civil Aviation Management

Course Objective

In this course, basically, students will be acquainted with fondat, learn about decoration techniques and chocolate closely.

Learning Outcomes of the Course Unit

1   Learn cake recipies and be able to improve and add their own interpretations on them.
2   Be ıntroduced to new ingredients
3   Improve their ability to differentiate between the qualities of ingredients.
4   Learn about boutique bakery and its tehcniques.
5   Consolidate their knowledge on decoration techniques.
6   Improve their sense of taste.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction to Sugarcraf Techniques Introduction of equipments and materials and their usage
2 Making of Fondat-Making Fondat from Marshmallow Making and coloring of Fondat.
3 Cookie making, Decoration Techniques Gingerbread cookies, Sugar Cookie, Royal Icing
4 Cupcake Making, Filling and Decoration Techniques Vanilla Cupcake, Cupcake with pumpkin and almond, Ganaj, Buttercream, Cheesefrosting
5 Celebration Cake Making and its Techniques Sponge Cake, Fruitcake
6 Celebration Cake Making and its Techniques Cocoa Sponge Cake, Chocolate Cake
7 Midterm exam
8 Cake decoration with Fondat Making of animal and human figures
9 Cake decoration with fondat Preparing dough for flowers and modeling
10 Cake decoration with fondat and Styrofoam Cake Techniques Cake Coating, Cake Base Coating, Styrofoam Cake Coating Techniques Figure-Flower placement
11 Marzipan - Almond Butter Production Techniques and Introduction to Chocolate, Coloring and Shaping of Marzipan and Almond Butter.
12 Chocolate making Techniques Tempering, Types of Truffles, Roche Chocolate types, Hot chocolate
13 Chocolate Making and Decorating Techniques Tablet Chocolate, Chocolate fillings and decoration techniques

Recomended or Required Reading

Ultimate Chocolate By Patricia Lousada DK
Le Larousse du Chocolat : Recettes, Techniques et Tours de Main by Pierre Hermé
Hello Cupcake, Karen Tack Alan Richardson Houghton Mifflin Company
Cupcakes From The Primrose Bakery By Martha Swift Lisa Thomas Kyle Book
Cake and Cake Decorating By Angela Nilsen, Sara Maxwell, Janice Murfitt Hermes House
More From Magnolia By Allaysa Torey S&S
Pasta Yapımı By Emel Başdoğan - Inkılap
Çikolata Tarih Sanat Tutku By Nicolatte Negri Denis Buosi - Inkılap
Çikolata Büyülü Lezzet By Rosalba Gioffre Alessandro Peccini - GUINTI

Planned Learning Activities and Teaching Methods

face to face teaching and question-answer

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + FIN * 0.60
4 RST RESIT
5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

to be anounced

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

nihan.gogus@deu.edu.tr

Office Hours

to be anounced

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 2 24
Preparation for midterm exam 1 12 12
Preparation for final exam 1 12 12
Preparations before/after weekly lectures 12 2 24
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 76

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16
LO.14
LO.23
LO.32
LO.42
LO.55
LO.64

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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