| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
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| ECTS | 4 |
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| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Theoretically explains traditional and modern decorating techniques (scoring, stencil, artistic dough work) in the international bread literature.
- Correctly applies different razor blade (scoring) techniques and angles on the dough to create aesthetics and depth on the bread surface.
- Describes and kneads "dead dough" (pate morte) varieties used in artistic bread making, which do not contain yeast and retain their shape in the oven.
- Designs three-dimensional decorative motifs, flowers, and geometric figures using dead dough coloring techniques (natural foods or food dyes).
- Flawlessly creates artistic weaving and embossing patterns for traditional festival, wedding, and celebration breads from different cultures (Europe, Middle East, Asia).
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| 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 aims to provide students with basic baking knowledge with theoretical and practical knowledge of traditional and modern bread decorating techniques from around the world. Within the scope of the course, students will delve into international craft methods such as bread scoring (shaping with a razor blade), stencil and flouring techniques, decorating with artistic bread doughs (pate morte/dead dough), and the aesthetic principles of traditional festival breads (braided and embossed motifs). This course, which aims to develop students' creative thinking, artistic vision, and advanced manual skills, treats bread not only as a food item but also as a cultural expression and an object of gastronomic art. |
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| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction and Fundamental Principles: Bread Crust as a Canvas |
|
2nd Week |
The Art of Scoring I: Classic and Single Cuts |
|
3rd Week |
The Art of Scoring II: Multiple and Artistic Cuts (Sourdough Art) |
|
4th Week |
Stencil Technology and Crust Contrast |
|
5th Week |
Traditional European Braiding Techniques |
|
6th Week |
Mediterranean and Italian Aesthetics: Focaccia as a Painted Canvas |
|
7th Week |
Introduction to Artistic Pate Morte Technology |
|
8th Week |
Introduction to Artistic Pate Morte Technology |
|
9th Week |
MIDTERM EXAM |
|
10th Week |
Traditional Anatolian and Middle Eastern Relief/Stamping Art |
|
11th Week |
Wicker Weaving and Bread Basketry |
|
12th Week |
Central European Harvest Aesthetics: Ukrainian Korovai Bread |
|
13th Week |
Advanced Studies with Pate Morte |
|
14th Week |
Asia's Crustless Aesthetics: Artistic Molded Bread (Shokupan Art) |
|
15th Week |
Current Trends: Natural Glazes, Polishing, and Artistic Presentation |
|
16th Week |
|
|
| Recommended or Required Reading | |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Practice
- Presentation
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Practice |
1 |
50 |
| Total(%) |
|
80 |
| Contribution of In-term Studies to Overall Grade(%) |
|
80 |
| Contribution of Final Examination to Overall Grade(%) |
|
20 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
|
|
|
| Preparation for Quiz |
|
|
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| Individual or group work |
|
|
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| Preparation for Final exam |
|
|
|
| Course hours |
|
|
|
| Preparation for Midterm exam |
|
|
|
| Laboratory (including preparation) |
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|
|
| Final exam |
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|
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| Homework |
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| Total Work Load | 0 |
| Total Work Load / 30 (h) | 0 |
| ECTS Credit of the Course | 4 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
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