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 |
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
- Understand the history and origin of chocolate.
- Identify different types of chocolate and their properties.
- Perform tempering techniques to achieve perfect texture and shine.
- Create various chocolate products, including truffles, pralines, and molded chocolates.
- Experiment with flavours and fillings to develop unique chocolate creations.
- Apply professional techniques to produce marketable chocolate products./li>
By the end of the course, participants will be able to:
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
- Continuous assessment based on practical work.
- Participation and engagement during theory sessions.
- Final project presentation and chocolate tasting.
Participants will be evaluated through:
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.
Are you interested in the study programme? View our course brochure for more information
View Brochure
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