Kursus 3 hari ini dianjurkan untuk membantu sesiapa sahaja samada hanya sedikit pengetahuan atau tiada langsung pengetahuan tentang coklat dan cara pemprosesan serta pembuatannya menggunakan peralatan dan teknik masa kini.
Objektif Kursus
Diakhir kursus ini peserta tahu tentang perkara-perkara berikut:
• Formulasi asas pembuatan coklat;
• Bahan-bahan mentah yang terlibat dalam penghgasilan coklat;
• Cara-cara pemprosesan coklat;
• Mampu untuk menghasilkan produk baru dengan idea sendiri.
Siapa yang boleh memohon?
9 Sesiapa sahaja yang ingin menjadi pengeluar produk coklat buatan sendiri.
9 Penggemar-penggemar coklat
9 Pekerja industri makanan di bahagian R&D
9 Pelajar siswazah yang ingin memulakan perniagaan sendiri
Date of the course
28 - 30 Januari 2008
Kadar RM1200
Yuran adalah meliputi bahan keperluan kursus, minum pagi, makan tengahari dan minum petang.
Bayaran melalui cek dibuat di atas nama BENDAHARI, UKM.
. Tempat
Kursus ini akan diadakan di:
Makmal Pemprosesan Coklat, FST Program Sains Makanan,
Universiti Kebangsaan Malaysia.
This 3-day course is designed to help those with no or little experience of chocolate processing in understanding the basic of chocolate making
Course objectives
At the end of the course participants, should be able to know:
• Basic formulation used in chocolate production;
• Raw material used in chocolate production;
• Chocolate processing technique;
• New chocolate product creation.
Who is it for?
9 Chocolate/CBS manufacturer’s 9 Chocolate lover’s/SME food industries
9 R&D staff in food industries/goverment agencies
9 Graduate students who with to start their own chocolate business
Date of the course 28 - 30 January 2008
Rate/Fees RM1200.00
The fee includes course material, lunch and refreshments.
The fee should be paid by cheque made payable to BENDAHARI, UKM
Venue
This course will be held at:- Chocolate Process Laboratory, FST
Food Science Program, School of Chemical Sciences and Food Technology,
Universiti Kebangsaan Malaysia.
BASIC COURSE ON CHOCOLATE CONFECTIONERY
School of Chemical Sciences & Food Technology
Fakulti Sains & Teknologi, Universiti Kebangsaan Malaysia
Program kursus:
Hari 1: Isnin 28 Januari 2008 8.30 am Majlis Perasmian
9.30 am Teori : Objektif kursus dan pengenalan Pengenalan kepada coklat
- Stuktur coklat - Formulasi asas - Statistik industri
- Rumusan proses penghasilan dari biji koko kepada produk akhir 10.00 am Rehat
10.30 am Teori : Bahan mentah
Bahan menta yang digunakan dalam coklat dan fungsinya
- Gula - Koko likur - Lemak koko - Penstabil - Susu - Biji koko
- Pemprosesan biji koko 12.45 pm Makan tengahari
2.15 pm Amali
- Penilaian biji koko
- Pemprosesan biji koko
4.45 pm Sesi perbincangan dan soal jawab
Minum petang
Hari 2: Selasa 29 Januari 2008
8.30 am Teori: Pemprosesan likur dan lemak koko Teori: Penghasilan coklat
10.00 am Rehat
10.30 am Teori: penghasilan coklat dalam skala kecil Jenis coklat
Bahan ramuan Penyepuhan coklat 12.45 am Makan tengahari 2.00 pm Amali
Penyepuhan coklat Pembentukan coklat 4.45 pm Sesi perbincangan dan soal jawab
Minum petang
Hari 3: Rabu 30 Januari 2008
8.30 am Kerja berkumpulan ( pengasilan produk baru)
Pembentukan coklat
10.00 am Pembentangan produk 11.30 am Sesi soal jawab 12.30 pm Majlis penutup
Tentative programme:
Day 1: Monday 28 January 2008 8.30 am Opening Ceremony
9.30 am Theory : Objectives of course and introductions Introduction to chocolate
- Structure of chocolate - Basic formulation - Statistics
- Summary of production process from cocoa beans to finished product
10.00 am Break
10.30 am Theory : Raw Materials
Key raw materials used in chocolate and their functions
- Sugar - Cocoa liquor - Cocoa butter - Emulsifiers - Milk Solids - Cocoa beans
- Cocoa beans processing 12.45 pm Lunch
2.15 pm Practical
- Cocoa bean evaluation - Cocoa beans processing 4.45 pm Review of day
Question and Answer session
Day 2: Tue 18 January 2008
8.30 am Theory Liquor and cocoa butter treatment Theory Chocolate production 10.00 am Break
10.30 am Theory Small Scale Manufacture of Chocolate
Chocolate types
Ingredients
Chocolate tempering
Defects in enrobed and moulded products 12.45 pm Lunch
2.00 pm Practical
Tempering of chocolate Chocololate moulding 4.45 pm Review of day
Question and Answer session
Day 3: Wed 30 January 2008
8.30 am Group assignmenta (new product) Chocolate moulding
10.00 am Product presentation 11.30 am Question and Answer session 12.30 pm Closing ceremony
