Art & Science of Chocolate Making  (ASCM)

Art & Science of Chocolate Making (ASCM)

Programme Summary

Programme Code ASCM
Total Credits 12
Awards Certificate (Distinction) in Art & Science of Chocolate Making
Certificate (Merit) in ART & Science of Chocolate Making
Certificate in Art & Science of Chocolate Making
Mode of Delivery Lectures, Group Works, Practical Sessions, Classroom Activities, Presentations, Take-Home Assignments
Medium of Instruction English
Date of Commencement October 2024
Awarding Institution NDH LIFESTYLE CAMPUS
Programme Specification August, 2024
Programme Director Professor Nilantha Lakshman
Email ndhlifestylecampusnlc@gmail.com
Programme Office +94711487973

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

This 48-hour intensive chocolate-making course is designed for both professionals and beginners. It covers both the art and science of chocolate making, helping participants gain comprehensive knowledge and practical experience.

The course aims to teach participants how to create high-quality chocolate products using both basic and advanced techniques.

2. Learning
Outcomes

 

    By the end of the course, participants will be able to:

  1. Understand the history and origin of chocolate.
  2. Identify different types of chocolate and their properties.
  3. Perform tempering techniques to achieve perfect texture and shine.
  4. Create various chocolate products, including truffles, pralines, and molded chocolates.
  5. Experiment with flavours and fillings to develop unique chocolate creations.
  6. Apply professional techniques to produce marketable chocolate products./li>

3. Programme
Structure

The course is divided into 6 days, each comprising 8 hours, with 2 hours of theory and 6 hours of practical sessions. Participants will acquire both theoretical and hands-on skills through a blend of lectures and workshops.

4. Modules
 

Module Code Module Name
ASCM-M001 Introduction to Chocolate 2
ASCM-M002 Basics of Chocolate Making 2
ASCM-M003 Tempering Techniques 2
ASCM-M004 Chocolate Fillings and Flavors 2
ASCM-M005 Advanced Chocolate Techniques 2
ASCM-M006 Final Project and Presentation 2

Note: Please refer to the module descriptors for detailed subject content and teaching & assessment strategies.
 

5. Admission
Criteria

Open to professionals and beginners interested in chocolate making. No prior experience is required.

6. Teaching and
Learning Methods

The course will use a mix of lectures, practical sessions, presentations, and group activities. Practical sessions will include hands-on workshops and supervised practice to reinforce learning.

7. EVALUATION
METHODS

    Participants will be evaluated through:

  1. Continuous assessment based on practical work.
  2. Participation and engagement during theory sessions.
  3. Final project presentation and chocolate tasting.

8. Awarding
Criteria

Participants must achieve an aggregate average of 40 or above to pass and receive a certificate. Marks above 60 will qualify for a merit certificate, while marks above 70 will earn a distinction.

Academic Integrity

All assessments are individual unless otherwise specified. Any form of academic misconduct, including cheating or plagiarism, will result in failure and may lead to further disciplinary action by NDH Lifestyle Campus.

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Art & Science of Chocolate Making (ASCM)

Are you interested in the study programme? View our course brochure for more information


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