Programme Summary
| Programme Code | PC-ASCM |
| Total Credits | 12 |
| Programme Level | NVQ level 3 |
| Awards | Professional Certificate in The Art And Science of Chocoalte Making (Distinction) |
| Professional Certificate in The Art And Science of Chocoalte Making (Merit) | |
| Professional Certificate in The Art And Science of Chocoalte Making | |
| Mode of Delivery | Lectures, Group works, Practical sessions, Class Room Activities, Presentations, Take Home Assignments |
| Medium of Instruction | English |
| Date of Commencement | August, 2024 |
| Course Fee | |
| Awarding Institution | NDH Lifestyle Campus |
| External Accreditation | TVEC (Once NVQ L3 is Accredited) |
| Programme Specification last updated | June, 2024 |
| Programme Director | Professor P.L.N. Lakshman |
| dr.erandi@ndhlifestyle.lk | |
| Phone Number | 0701247197 |
Contents
- Course Overview and Aims
- Learning Outcomes
- Programme Structure
- Modules
- Admission Criteria
- Teaching and Learning Methods
- Evaluation methods
- Awarding Criteria
1. COURSE OVERVIEW
AND AIMS
The Professional Certificate in the Art and Science of Chocolate Making (PC-ASCM) is an intensive three-month program designed to revive and enhance the cocoa industry in Sri Lanka. Structured over 60 teaching hours, the course combines theoretical knowledge and practical skills to provide a comprehensive understanding of cocoa cultivation and chocolate production.
The program is tailored to a diverse audience, including owners and employees of Bean/Farm to Bar manufacturers, startup chocolatiers, cocoa product manufacturers, and individuals with a personal interest in the chocolate industry. Bean to Bar, Bar to Table, and Agronomy of Cocoa. Each phase delves into different aspects of cocoa and chocolate production, ensuring a holistic learning experience.
Objectives
Master the entire chocolate manufacturing process, from fermentation and flavor development to quality control, while promoting sustainable practices and economic growth in Sri Lanka. Equip participants with business acumen, practical chocolate-making skills, and an understanding of health benefits to innovate and create high-quality chocolate products for the global market.
2. Learning
Outcomes
Upon completing the program, students will be able to:
- Grasp the scientific principles and factors influencing chocolate manufacturing, including successful fermentation, flavor development, cocoa butter extraction, and cocoa powder production.
- Learn to adhere to chocolate standards and regulations, analyze chocolate structure and texture, and recognize health benefits, mastering essential skills like chocolate tempering for high quality production.
- Understand and implement foundational cocoa cultivation and maintenance techniques, while exploring global cocoa types and cultural practices.
3. Programme
Structure
Phase I: Bean to Bar
Participants receive a foundational overview of the cocoa industry, including history, raw material preparation, fermentation techniques, and the chocolate manufacturing process.Phase II: Bar to Table
This phase focuses on artisanal chocolate making, providing hands-on experience in tempering, molding, creating ganache and fillings, and enhancing the aesthetic and creative aspects of chocolate production.Phase III: Agronomy of Cocoa
The final phase covers sustainable cocoa production practices, including nursery management, plantation techniques, pruning, pest control, and harvesting to ensure a high-quality cocoa supply.Additional Business Management
Throughout the course, participants gain essential business management skills to successfully navigate and grow within the cocoa and chocolate industry.The Certificate Course in Chocolate Making is planned to the standards of NVQ Level 3, a 3-month program, consisting of 100 hours of instruction. This includes lectures, tutorials, practical sessions, and assignments, followed by a field visit to gain hands-on experience.
4. Modules
| Module Code | Module Name | Credit Value |
|---|---|---|
| PC-ASCM-M001 | Introduction to the Cocoa Industry | 2 |
| PC-ASCM-M002 | Raw Material Preparation and Flavor Development | 2 |
| PC-ASCM-M003 | Chocolate Manufacturing Processes | 2 |
| PC-ASCM-M004 | Chocolate Handling and Creation | 2 |
| PC-ASCM-M005 | Artisanal Chocolate Products and Presentation | 1 |
| PC-ASCM-M006 | Cocoa Cultivation and Management | 2 |
| PC-ASCM-M007 | Cocoa Maintenance and Business Acumen | 1 |
| Total | 12 |
Note: Please refer module descriptors for module learning outcomes, detailed subject content and teaching & assessment strategies.
5. Admission
Criteria
Educational Background
No formal education requirements.
Personal Interest and Motivation
Demonstrated interest in the cocoa and chocolate industry through personal projects, hobbies, or prior training.
Submission of a statement of purpose outlining motivation for enrolling and intended application of the course knowledge and skills.
Additional Criteria
Proficiency in English, with evidence required from non-native speakers
Interview
Shortlisted candidates may be interviewed in person or via video conferencing to assess their suitability.
Meeting these criteria will enable applicants to fully benefit from the course, enhancing their personal and professional growth in the cocoa and chocolate industry.
6. Teaching and
Learning Methods
The programme contents are delivered through lectures, classroom discussions, presentations, practical sessions, and group projects. The material for all modules taught during lessons. In most cases supporting materials, including notes, slides and sometimes videos, are made available to participants. Lecturers advise participants to do recommended reading which supplement the lecture material.
7. Evaluation
Methods
Methods of Evaluation
The method of evaluation is based on written examinations, assignments, and practical examinations. The evaluation for each module is given in the module evaluation criteria section. Skills and knowledge displayed during the internship will be graded individually.
Evaluation Tests
The participants are evaluated based on examination at the end of the course both theoretically and practically. The participant’s performance shall be evaluated by means of a written test, being of duration of three hours. Each written test shall be based on topics covered during the lecture sessions.
Assignments
Assignment(s) will be given for certain modules. It may be contained with both practical and theory aspects.
8. Grading Criteria
A candidates performance in each module will be graded according to the following grading scheme.
| Range of Marks | Grade | Grade Point | Classification |
|---|---|---|---|
| 85-100 | A+ | 4.0 | Distinction |
| 70-84 | A | 4.0 | |
| 65-69 | A- | 3.7 | Merit |
| 60-64 | B+ | 3.3 | |
| 55-59 | B | 3.0 | Pass |
| 50-54 | B- | 2.7 | |
| 45-49 | C+ | 2.3 | |
| 40-44 | C | 2.0 | |
| 35-39 | C- | 1.7 | N/A |
| 30-34 | D+ | 1.3 | |
| 25-29 | D | 1.0 | |
| 00-24 | E | 0.0 |
9. Awarding
Criteria
Participants who have received an aggregate average of 40 or above are considered as pass and will be awarded a certificate, if the mark is above 60 will be awarded a merit certificate and if the mark is above 70 for each module will be awarded a distinction.
Academic Integrity
All exams and assessments (except where team effort is required and as such specified) are to be individual work with no discussion or collaboration with others permitted. In-class assignments may be either individual or group work as directed by the lecturer. Students are expected to adhere to the code of conduct as outlined in the NDH lifestyle campus. Any incidents of academic misconduct such as cheating, plagiarism, copying others’ work, or other inappropriate assistance on examinations will be treated with zero tolerance and will result in a grade of "F" for the course. Breaches of academic integrity may also result in other actions being taken by the Institute.
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