10314365Chocolate Basics
Course Information
Description
Gives learner a basic introduction into the world of chocolate. The history and production of chocolate is discussed. Learners sample a wide variety of chocolates from different companies, as well as specific types of chocolate. Brownies, mousse and hot chocolate are made using these different chocolates and the products are evaluated. After learning to temper chocolate, an assortment of truffles is produced. Prerequisite or concurrent enrollment in 10-316-101.
Total Credits
1
Course Competencies
  1. Analyze chocolate through an historical content
    Assessment Strategies
    by classifying the history of chocolate into a chronological list on a written evaluation
    Criteria
    list includes all the major events in the pre-European through modern day history of chocolate
    list includes dates for all the major events
    list includes names of people associated with the major events
    list includes effects of major events on future events
    list includes places of chocolate production in historical context around the world
    list includes correct grammar, spelling and vocabulary use

  2. Explore factors in the production of chocolate
    Assessment Strategies
    by listing the steps in the production of a chocolate
    by completing an inclass assignment using a calculator and nutritional information provided by the manufacturer
    by presenting an oral report in class on a chocolate manufacturing company named by the instructor
    by presenting an oral report in class on a chocolate retail company named by the instructor
    Criteria
    list includes the major steps in the agricultural production of chocolate in the correct order of production
    list includes the major steps in the manufacturing production of chocolate in the correct order of production
    inclass assignment includes the calculation of the percent of chocolate mass and cocoa butter in different chocolates
    manufacturing oral report includes the name of the chocolate company
    manufacturing oral report includes the history of the chocolate company
    manufacturing oral report includes the types of chocolate the company produces
    manufacturing oral report includes the location of the company
    manufacturing oral report is a minimum of four minutes in length
    retail oral report includes the name of the chocolate company
    retail oral report includes the history of the chocolate company
    retail oral report includes the types of chocolate the company produces
    manufacturing oral report includes company's distinctive type of packaging for chocolates
    retail oral report includes the location of the company
    retail oral report is a minimum of four minutes in length

  3. Identify the difference between the basic chocolates
    Assessment Strategies
    through an inclass assignment
    Criteria
    you identify the different flavor characteristics of chocolates with the same percentage of chocolate mass from different companies by taste
    you identify the different flavor characteristics of white and milk chocolates from different companies by taste
    you identify the different characteristics of white and milk chocolates from different companies by sight

  4. Prepare bakery products using a specific type of chocolate
    Assessment Strategies
    in a bakery lab
    by preparing assigned chocolate products
    Criteria
    you prepare mousse following a standardized recipe using an assigned type of chocolate
    you prepare brownies following a standardized recipe using an assigned type of chocolate
    you prepare hot chocolate following a standardized recipe using an assigned type of chocolate

  5. Evaluate bakery products made with a specific type of chocolate
    Assessment Strategies
    in a bakery lab
    by completing a lab report
    Criteria
    lab report includes an evaluation of the taste of the mousses
    lab report includes an evaluation of the textures of the mousses
    lab report includes an evaluation of personal preferences of the mousses
    lab report includes an evaluation of the taste of the brownies
    lab report includes an evaluation of the textures of the brownies
    lab report includes an evaluation of personal preferences of the brownies
    lab report includes an evaluation of the taste of the hot chocolates
    lab report includes an evaluation of the consistency of the hot chocolates
    lab report includes an evaluation of personal preferences of the hot chocolates

  6. Temper chocolate using the seed method
    Assessment Strategies
    by preparing tempered chocolate in a bakery lab
    Criteria
    chocolate is tempered using the seed method
    tempered chocolate is shiny
    tempered chocolate has a clean snap
    tempered chocolate has the same color throughout with no streaks

  7. Prepare chocolate truffles
    Assessment Strategies
    by preparing truffles in a bakery lab
    Criteria
    you prepare white chocolate truffles using a standardized recipe
    white chocolate truffles have a creamy center
    white chocolate truffles are hand dipped in tempered chocolate (if required)
    tempered chocolate is shiny
    tempered chocolate has a clean snap
    tempered chocolate has the same color throughout with no streaks
    white chocolate truffles are rolled in a variety of crushed ingredients (if required)
    white chocolate truffles are all of equal size
    you prepare milk chocolate truffles using a standardized recipe
    milk chocolate truffles have a creamy center
    milk chocolate truffles are hand dipped in tempered chocolate (if required)
    milk chocolate truffles are rolled in a variety of crushed ingredients (if required)
    tempered chocolate is shiny
    tempered chocolate has a clean snap
    tempered chocolate has the same color throughout with no streaks
    milk chocolate truffles are all of equal size
    you prepare dark chocolate truffles using a standardized recipe
    dark chocolate truffles have a creamy center
    dark chocolate truffles are hand dipped in tempered chocolate (if required)
    tempered chocolate is shiny
    tempered chocolate has a clean snap
    tempered chocolate has the same color throughout with no streaks
    dark chocolate truffles are rolled in a variety of crushed ingredients (if required)
    dark chocolate truffles are all of equal size