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?

Sesiapa sahaja yang ingin menjadi pengeluar produk coklat buatan sendiri.

Penggemar-penggemar coklat Pekerja industri makanan di bahagian R&D 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?

Chocolate/CBS manufacturer’s Chocolate lover’s/SME food industries R&D staff in food industries/goverment agencies 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