| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 4 |
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| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Explains the physical and chemical properties of sugar and isomalt and applies safe working principles.
- Can produce basic and intermediate-level decorative sugar products using pulled sugar, blown sugar, and casting techniques.
- Can apply the processes of creating three-dimensional forms, geometric designs, and sugar sculptures with isomalt.
- Can design decorative products suitable for aesthetic, thematic, and professional presentation using sugar art techniques.
- Understands the place and importance of sugar art and isomalt applications.
|
| Mode of Delivery | Face to face |
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| Prerequisites | No |
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| Recommended Optional Programme Components | |
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| Course Description | This course covers the practical instruction of fundamental and advanced techniques in sugar art and isomalt applications. Within the scope of the course, students learn sugar cooking techniques, caramelization processes, pulled sugar, blown sugar, casting techniques, and the physical properties of isomalt, and apply these techniques in decorative product design. Additionally, professional presentation skills are developed through sugar sculptures, geometric forms, and thematic designs. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction to Sugar Art |
|
2nd Week |
Sugar Cooking Techniques |
|
3rd Week |
Isomalt Theory and Basic Applications |
|
4th Week |
Sugar Casting Techniques |
|
5th Week |
Pulled Sugar Techniques |
|
6th Week |
Blown Sugar |
|
7th Week |
Color and Decoration in Sugar Art |
|
8th Week |
MIDTERM EXAM |
|
9th Week |
Intermediate Isomalt Applications |
|
10th Week |
Sugar Sculptures I |
|
11th Week |
Sugar Sculptures II |
|
12th Week |
Modern Decorative Sugar Designs |
|
13th Week |
Thematic Sugar Design |
|
14th Week |
Professional Presentation Techniques |
|
15th Week |
|
|
| Recommended or Required Reading | The resources to be used within the course consist of fundamental and advanced-level professional pastry literature related to sugar art, isomalt applications, and decorative pastry techniques. Within this scope, technical pastry resources explaining the physical and chemical behaviors of sugar, application guides used in modern pastry education, and training materials from international culinary schools are the primary reference sources.
Additionally, application videos by professional chefs working in the field of sugar art, workshop notes, competition standards, and industry-specific technical documents constitute important supplementary resources for the course. Scientific articles and gastronomy journals related to current decorative pastry trends and sugar art practices are also used as additional reference materials. |
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| Planned Learning Activities and Teaching Methods |
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Practice |
1 |
40 |
| Total(%) |
|
70 |
| Contribution of In-term Studies to Overall Grade(%) |
|
70 |
| Contribution of Final Examination to Overall Grade(%) |
|
30 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
|
|
|
| Preparation for Quiz |
|
|
|
| Individual or group work |
|
|
|
| Preparation for Final exam |
|
|
|
| Course hours |
|
|
|
| Preparation for Midterm exam |
|
|
|
| Laboratory (including preparation) |
|
|
|
| Final exam |
|
|
|
| Homework |
|
|
|
| Total Work Load | 0 |
| Total Work Load / 30 (h) | 0 |
| ECTS Credit of the Course | 4 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
