ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Gastronomy And Culinary Arts | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General course introduction information
| Course Code: | GST321 | ||||||||
| Course Name: | Chocolate | ||||||||
| Course Semester: |
Fall |
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| Course Credits: |
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| Language of instruction: | TR | ||||||||
| Course Requisites: | |||||||||
| Does the Course Require Work Experience?: | No | ||||||||
| Type of course: | Department Elective | ||||||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||||||
| Course Coordinator : | Öğr.Gör. ARİF AKDAŞ | ||||||||
| Course Lecturer(s): | |||||||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | The chocolate making lesson is a rich content-oriented course that aims to get information about the recognition of cocoa, chocolate content and construction, ranging from making chocolate decorations, chocolate tiles and filling materials in different contents and / or supplemented products with additional products, course. |
| Course Content: | Syllabus Process from Cocoa to Chocolate • Truffe and Rochers Production • Bitter Chocolate Orange Bar • Muscadine and Caramel Chopped Chocolate Honey Lemon Bonbon and Coffee Milk Filling Bonbon Raspberry Filled Bonbon and White Ganache Filled Bonbon • Chocolate candy with almond paste with pistachio • Chocolate Making Process • Students' passion for their chocolate combinations • Caramelli Sugar, made with Nougatine Bonbon • Pralin Chocolates (natural) - Apricot, Hazelnut, Walnut combinations • Chocolate filling and decoration in different colors • Group discussion |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | • To explain the content of the course to the students, • Meet • Sharing the expectations, | No data |
| 2) | • What is cocoa? • Production stages • Cocoa producing countries and climates • Chocolate making process • Chocolate content, types • Powder cocoa production, quality criteria • Good chocolate properties • Storage conditions • Chocolate producers in the world • the history of chocolate in the world and Turkey | No data |
| 3) | • Chocolate melting technique • Simple decors • Dark Chocolate tempering | No data |
| 4) | • Simple decors • Dark Chocolate tempering | No data |
| 5) | • Simple decors • Milk Chocolate tempering | No data |
| 6) | • Simple decors • Milk Chocolate tempering | No data |
| 7) | • Simple decors • White Chocolate tempering | No data |
| 8) | Midterm Exam | No data |
| 9) | • Different chocolate combinations | No data |
| 10) | • From Cocoa Bean to Chocolate - Visit to the factory of the company that specializes in chocolate, where all processes can be monitored. | No data |
| 11) | • Chocolate Creation | No data |
| 12) | • Bitter- Milk-White Chocolate mixed bonbon-sugar making | No data |
| 13) | • Making natural chocolate hazelnut cream and using it as filling | No data |
| 14) | • Colorful Chocolate Applications | No data |
| 15) | • Watching a chocolate movie • Preparation for the final exam | No data |
| 16) | Final Exam | No data |
Sources
| Course Notes / Textbooks: | Chocolate Gail Stavitsky,Katherine Rothkopf |
| References: | Le Larousse des Desserts Pierre Hermé |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
8 |
7 |
|---|---|---|---|---|---|---|---|---|
| Program Outcomes | ||||||||
| 1) Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy. | ||||||||
| 2) Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing. | ||||||||
| 3) Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management. | ||||||||
| 4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning. | ||||||||
| 5) Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively. | ||||||||
| 6) Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively. | ||||||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy. | 3 |
| 2) | Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing. | 3 |
| 3) | Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management. | 5 |
| 4) | Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning. | 5 |
| 5) | Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively. | 5 |
| 6) | Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively. | 4 |
Learning Activity and Teaching Methods
| Individual study and homework | |
| Lesson | |
| Group study and homework | |
| Reading | |
| Homework | |
| Project preparation | |
| Technical Tour | |
| Application (Modelling, Design, Model, Simulation, Experiment etc.) |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Homework | |
| Application | |
| Individual Project | |
| Group project |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
Workload and ECTS Credit Grading
| Activities | Number of Activities | Workload |
| Course Hours | 15 | 60 |
| Application | 16 | 64 |
| Midterms | 1 | 1 |
| Final | 1 | 4 |
| Total Workload | 129 | |