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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Eskişehir Vocational School
  2. Department of Hotel,Restaurant and Catering
  3. Program in Cookery
  4. Course Structure Diagram with Credits
  5. Basic Chocolate Making Techniques
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
AŞÇ128 - Basic Chocolate Making Techniques II. SEMESTER 1 +3 4.0
Language of Instruction Türkçe
Course Type Area Elective Courses
Course Instructor(s) ÖĞR. GÖR. ŞAFAK YÜKSEL VURAL
Mode of Delivery Distance Education
Place of Delivery
Used Educational Platforms
Prerequisites There are no prerequisites or co-conditions for this course.
Courses Recomended None
Recommended Resources Yılmaz, H. (2022). Gastronomide Yeni Akımlar. Anadolu Üniversitesi Açıköğretim Fakültesi Yayınları. Eskişehir
Work Placement None
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 The origin of cocoa and the history of chocolate.
Week - 2 The place and importance of chocolate in kitchens.
Week - 3 Basic chocolate supplies and equipment.
Week - 4 Chocolate tempering techniques.
Week - 5 Chocolate shaping techniques.
Week - 6 Molding chocolate.
Week - 7 Midterm exams.
Week - 8 Chocolate decorations.
Week - 9 Filled chocolates.
Week - 10 Ganache and roche chocolates.
Week - 11 Truffle chocolates.
Week - 12 Chocolate based desserts.
Week - 13 Ornament and decorative objects with chocolate.
Week - 14 Final exams.

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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