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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 4046 MEAL ORNAMENT ART COMPULSORY 3 0 0 5

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

Offered to

Course Objective

Food, plates and buffet learn decorations

Learning Outcomes of the Course Unit

1   Explain characteristics by applying the definition of Food and decorative arts 2   To obtain information on the implementation of design concepts in food and beverage business 3   List the rules for the presentation of hot and cold appetizers and starter plate and apply 4   List the rules for the presentation of the dish and apply Soups 5   To sort out the rules for the presentation of the dessert plate and apply

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 The basic design concepts such as line, shape, texture, balance, color, contrast, movement, integrity, 2 Design in food and beverage business implementation concepts 3 Two- and three-dimensional design and plate design analysis, written explanation of the technical, functional and visual dimensions. 4 Definition of Food decorations and rules 5 Toppings, color harmony and composition 6 Decorations of red meat 7 Midterm 8 Midterm 9 White meat soup and appetizers to decorate the ornament 10 Cold fruits and dessert decorations 11 Buffet design, arrangement 12 The morning breakfast buffet decorations 13 Decorations for buffet dinners for conventions and meetings foyer decorations 14 Food photography 15 Final Exam 16 Final Exam

Recomended or Required Reading

Fahir TELLI, Mutfakta Sanat: Dekor ve Örnek Sunuşları, ISBN 9789757054146, DÖNENCE YAYINCILIK Caldirola, M. & Barzetti, S. (2001). Fantastic Food Decorating. Sterling Publishing. Garrett, T. M. (2006). Professional Cake Decorating. New Jersey: John Wiley & Sons, Inc. The Culinary Institute of America (2006). The Professional Chef. (8th ed.), Gisslen, W. (2010). Professional Cooking. (7th ed). New Jersey: John Wiley & Sons, Inc. Videolu yemek tarifleri (Le Cordon Bleu)

Planned Learning Activities and Teaching Methods

Expression

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 ASG ASSIGNMENT 3 FIN FINAL EXAM 4 FCG FINAL COURSE GRADE MTE * 0.30 + ASG * 0.20 + FIN * 0.50 5 RST RESIT 6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + RST * 0.50 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 3 36 Preparations before/after weekly lectures 12 5 60 Preparation for midterm exam 1 10 10 Preparation for final exam 1 10 10 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 118

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 LO.1 4 LO.2 4 LO.3 4 LO.4 4 LO.5 4