Chocolate and Confectionery Processing
Course Code
PG4021
Number of Credits
3
Semester
Course Type
Study Material
| Study Material | Depth |
|---|---|
| Cocoa Beans | Express |
| Cocoa bean initial processing (fermentation, alkalization, drying) | Expert |
| Cocoa powder and cocoa butter production | Express |
| Chocolate production (conching and tempering) | Expert |
| Confectionery | Expert |
Graduate Learning Outcomes (GLO) carried by the course
| CPMK Code | Course Learning Outcomes Elements (CLO) |
|---|---|
| CPMK 1 | Students are able to explain the history of cocoa, post-harvest cocoa processing technology. |
| CPMK 2 | Students are able to explain cocoa bean processing technology, as well as chocolate processing and manufacturing technology. |
| CPMK 3 | Students are able to explain confectionery production technology. |
Learning Method
- Cooperative Learning, Problem-Based Learning, Group Discussions
Learning Modality
- Offline
Assessment Methods
- Exam, Assignment, Practical