COURSE UNIT TITLE

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR PINAR IŞILDAR

Offered to

Gastronomy and Culinary Arts

Course Objective

Have knowledge about the use of raw materials and related processing technology with chocolate

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

Greweling, P.P., 2013. Chocolates and confections : formula, theory, and technique for the artisan confectioner. The Culinary Institute of America.

Planned Learning Activities and Teaching Methods

1. Lecture
2. Homework
3. Applied course

Assessment Methods

Further Notes About Assessment Methods

1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40)
2. Final : Consists of all the chapters in the syllabus and students will be responsible from all case studies, applications and discussions in the class (%60).

Assessment Criteria

1. Midterm exam
2. Final exam
3. Homework

Language of Instruction

Turkish

Course Policies and Rules

Attending at least 70 percent of lectures is mandatory. The instructor have the right to make practical examinations. Lecturers have the right to give homework. The students are subject to the principles of faculty teaching and examination principles.

Contact Details for the Lecturer(s)

pinar.isildar@deu.edu.tr, 0232 812 6885

Office Hours

Monday 09:00-12:00

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes