Instructor: Dr. Daniel W. Skubik, PhD JD
Office: J266 / Office Hours per schedule
Tel: 951.343.4288 / Fax: 951.343.4520
Web: http://www.calbaptist.edu/dskubik
E-Mail: dskubik@calbaptist.edu

History of Chocolate: Bitter & Sweet

HIS 402B
Tuesdays/Thursdays, 12:30-1:50PM

California Baptist University
Fall Semester, 2010

Course Description

Chocolate is a wonder: the food of royalty; the food of love; nutrition for healthy bodies; one of the first currencies; and a subject of contentious issues in a world of globalized trade practices. This course will cover the history, the aesthetics and taste, and finance and food science underlying one of humanity’s greatest inventions.

Course Objectives

By the end of this course, students should be able to:

1) Identify key historical events and persons related to the invention of chocolate

2) Identify the economic aspects of making and trade in chocolate

3) Analyze the aesthetics and food science of chocolate

4) Make an informed choice about consuming chocolate

Required Texts

Sophie Coe & Michael Coe, The True History of Chocolate, 2^nd edition (Thames & Hudson, 2007)

Chantal Coady, The Chocolate Companion: A Connoisseur’s Guide 2^nd edition (Running Press, 2006)

Other books, handouts and websites also will be referenced throughout the term, contents of which all students will be responsible.

Texts recommended, but not required:

Mort Rosenblum, Chocolate: A Bittersweet Saga of Dark and Light (North Point Press, 2005)

Chloé Doutre-Roussel, The Chocolate Connoisseur: For Everyone With a Passion for Chocolate (Piatkus Books, 2005 & Penguin, 2006)

Readings & Assignments Schedule

Week #1 (Sep 2)	Introduction to course, requirements and expectations Intro to chocolate studies
Week #2 (Sep 7/9)	Coe & Coe, ch.1 “Food of the gods”
Week #3   (Sep 14/16)	Coe & Coe, ch.2 Origins
Week #4   (Sep 21/23)	Coe & Coe, ch.3 Origins
Week #5   (Sep 28/30)	Coe & Coe, ch.4 Encounters
Week #6 (Oct 5/7)	No face-to-face class meetings this week [Int’l Bar Assoc conference in Vancouver] Consider beginning your field trips this week
Week #7   (Oct 12/14)	Coe & Coe, ch.5 Europe
Week #8   (Oct 19/21)	Midterms Week [midterm date tbd by class vote]
Week #9 (Oct 26/28)	Coe & Coe, ch.6 Divisions
Week #10 (Nov 2/4)	Coe & Coe, ch.7 Europe & America
Week #11 (Nov 9/11)	Coe & Coe, ch.8 + Epilogue Mass Production
Week # 12   (Nov 16/18)	Coady, pp.8-33 + excerpts from Doutre-Roussel (on Bb) Sign-up for presentations dates – first-come, first-served
Week #13   (Nov 23/25)	No class meetings this week, Thanksgiving Break
Week #14 (Nov 30/Dec 2)	Field Trip report presentations [up to 5 presentations, each day]
Week #15   (Dec 7/9)	Field Trip report presentations Reports due no later than 11:59PM, Thursday, 9^th
Thursday, Dec 16	Final Examination period as set by University, 11:00AM-1:00PM

Assessment & Grading Scale

Field Trip & Report = 25%	90 - 100 = A range (90-94 = A-)
Quizzes = 20% (4 x 5%)	80 - 89 = B range (80-83 = B- / 87-89 = B+)
Midterm Exam = 20%	70 - 79 = C range (70-73 = C- / 77-79 = C+)
Final Exam = 25%	60 - 69 = D range (60-63 = D- / 67-69 = D+)
Participation/Attendance = 10%	0 - 59 = F

Quizzes

There will be 5 quizzes given during the term, though only your best 4 quizzes will count towards your final grade for the course. Students will form small, stable study groups of 2-3 students each by the second week of classes for the duration of the term. Quizzes will be taken by each group as a group, with the quiz mark shared by those present and taking the quiz on any particular class day. The quizzes are objective in nature (true/false, multiple choice, fill-in the blank, matching, etc), concerning material most recently covered in the previous class session or relating to material to be covered in class that day.

Midterm & Final Examinations

A midterm and final examination will be given at the middle and end of the term, per the University schedule. The exams are not comprehensive, but will cover all materials and discussions assigned during each half of the term. Tasting samples will also be provided, as necessary.

Specific guidance as to length and specific requirements will be proffered before each exam date. Format generally will emphasize short answer and essay questions, requiring application of historical concepts and principles in relation to the topics covered in class.

Each exam is closed book/open notes. This means you are permitted to bring to the exam one standard-sized page (8½” x 11”) of notes you have personally prepared, front and back, without regard to print-size or margins. Other materials, such as website printings or professionally prepared texts or notes, are not permitted.

Participation

To give direct incentive to engage with our materials, 10% of your mark for the course will be comprised of my assessment of your classroom participation during the semester. Participation is to include in-class discussions during the term, and does include attendance.

Attendance is expected, with a simple threshold requirement: we have 23 scheduled class sessions, and you are expected to attend at least 18 class sessions (~75%). Should you miss more than 5 class sessions, you must speak with me before you will be permitted to complete the course.

Field Trip

Take trips to at least two (preferably three) different chocolate shops. Identify yourself as a student at CBU taking this class, and ask to interview the workers and the owner/manager about the shop and its activities/clientele [we’ll discuss possible queries in class]. Spend a little money if you can, and taste several different chocolates; also ask those in the shop about their tastes and preferences. Afterwards, write up your findings [~1200-1500 words / ~3-5 pages], detailing what you discovered and learned at these shops, about others’ and your own tastes and reactions to chocolate. You will then make a presentation to the class [~15 minutes], outlining highlights from your research.

Field trips may be conducted individually or in groups of 2-3 students. Group reports must include interviews drawing from visits to at least 3 different shops, with a report running at least 2000 words [~7 pages] and presented to the class as a group. Grades earned will be shared by all participants in the group.

List of shops [non-exclusive] to consider for your field trip

Chocolates By Imagination [Glendora]

Ghirardelli Chocolate Shop [Pasadena]

Godiva Chocolates [Galleria Mall and elsewhere in Southern California]

Rocky Mountain Chocolate Factory [Corona and elsewhere in Southern California]

See’s Candies [Riverside Plaza and elsewhere in Southern California]

Temptation Chocolate Factory [Riverside Plaza]

Teuscher Chocolates [Newport Beach]

World Chocolate [Moreno Valley]

CBU Statement on Academic Dishonesty

Faculty in the College of Arts & Sciences (CAS) have been asked to include the following statement in all our syllabi. Do speak with your instructor if at any time you have questions or concerns about this statement and its meaning for or application in your classes.

Academic dishonesty (cheating, plagiarism, copying, and other forms) will be reported to the Dean of Students. Judicial sanctions for offense are handled on a case-by-case basis depending on the seriousness of the violation, prior violations and other factors. Judicial sanctions may include, but are not limited to, loss of a letter grade or failure in the course in which the offense occurred, suspension, and/or dismissal from the University. A detailed discussion of academic dishonesty is located in the Student Handbook.

Source: 2009-2010 Undergraduate University Catalog, at p.51

Caveat

This syllabus schedule is composed in good faith, with a schedule of readings and assignments that will guide us throughout the term. Still, the instructor reserves the right to make adjustments to this schedule as deemed necessary for the overall enterprise of the course. Any changes will be communicated as far in advance as feasible, and you are responsible for knowing if and when any changes have been made.