| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Understands decoration techniques in foods such as candy, chocolate, fruit and vegetables.
- Knows the important points of decoration and presentation techniques.
- Gains awareness of complying with hygiene rules while decorating foods.
- Gains awareness of complying with hygiene rules while decorating foods.
- She/he masters food chemistry and decides which decor to apply to which food.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | Decoration and presentations are performed with foods such as candy, chocolate, fruit and vegetables and decoration techniques are taught. In contrast, paste, ice sculpture and the art of decoration are also covered. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction of the course, introduction and introduction |
|
2nd Week |
Introducing the equipments to make decoration in foods |
|
3rd Week |
Introduction to decoration applications in foods |
|
4th Week |
Usage areas and techniques of sugar dough and food dyes |
|
5th Week |
Naked cake decoration techniques with vivid flowers and sauces |
|
6th Week |
Decoration techniques made with chocolate |
|
7th Week |
Decoration techniques made of sugar with isomalt |
|
8th Week |
Midterm |
|
9th Week |
Decoration Techniques in Sweets |
|
10th Week |
Paste techniques and decoration |
|
11th Week |
Application of decoration techniques in fruits |
|
12th Week |
Oil and chocolate decoration techniques |
|
13th Week |
Applying decoration techniques in vegetables |
|
14th Week |
Ice sculpture decoration art |
|
15th Week |
General review |
|
| Recommended or Required Reading | 1. Sözer, I. & Gülşen, B. (2010). Butik Pastacılık. Boyut Yayın Grubu, Ankara.
2. Gioffre, R. (2007). Çikolata-Büyülü Lezzetler. Boyut Yayın Grubu, Ankara.
3. Telli, F. (2014). Mutfakta Sanat, Dönence Yayıncılık. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
40 |
| Total(%) |
|
40 |
| Contribution of In-term Studies to Overall Grade(%) |
|
40 |
| Contribution of Final Examination to Overall Grade(%) |
|
60 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
0 |
0 |
0 |
| Individual or group work |
12 |
2 |
24 |
| Preparation for Final exam |
1 |
45 |
45 |
| Course hours |
15 |
3 |
45 |
| Preparation for Midterm exam |
1 |
35 |
35 |
| Laboratory (including preparation) |
0 |
0 |
0 |
| Final exam |
1 |
1 |
1 |
| Homework |
0 |
0 |
0 |
| Total Work Load | 151 |
| Total Work Load / 30 (h) | 5.03 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
