COURSE UNIT TITLE

: THE ART OF FOOD ORNAMENTATION

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
ELECTIVE

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR PINAR IŞILDAR

Offered to

Gastronomy and Culinary Arts

Course Objective

To provide sufficient knowledge about food decorating art.

Learning Outcomes of the Course Unit

1   To learn about the art of food decorating
2   To learn various decorative arts
3   To learn presentation techniques
4   Preparing various plate presentations
5   To learn cultural presentations

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 The prominence and characteristics of the art of food decorating in kitchen applications.
2 Simple vegetable and fruit decorations.
3 Adornment of starter food. Cold finger food ornaments.
4 Decorating the starter food. Hot finger food ornaments.
5 Presentation of cold and hot graves.
6 Presentation of plates and cheese plates.
7 Presentation of plates and cheese plates.
8 Mid-term exam
9 Preparation and presentation of sacks.
10 Preparation and presentation of chicken dishes.
11 Preparing and presentation of dishes prepared with veal.
12 Preparation and presentation of fish dishes.
13 Decorated with chocolate and desserts.
14 Decorated with sugar and desserts.
15 Final Exam
16 Final Exam

Recomended or Required Reading

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).

Planned Learning Activities and Teaching Methods

1. Lecture
2. Homework
3. Applied course

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCGR FINAL COURSE GRADE MTE*0.40+FIN * 0.60
4 RST RESIT
5 FCG FINAL COURSE GRADE MTE*0.40+RST * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40).
2. Final : Consists of all the chapters in the syllabus and students will be responsible from all case studies, applications and discussions in the class (%60).

Assessment Criteria

1. Midterm exam
2. Final exam
3. Homework

Language of Instruction

Turkish

Course Policies and Rules

Attending at least 70 percent of lectures is mandatory. The instructor have the right to make practical examinations. Lecturers have the right to give homework. The students are subject to the principles of faculty teaching and examination principles

Contact Details for the Lecturer(s)

pinar.isildar@deu.edu.tr, 0232 812 6885

Office Hours

Monday 09:00-12:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 13 2 26
Tutorials 13 1 13
Preparations before/after weekly lectures 13 4 52
Preparation for midterm exam 1 20 20
Preparation for final exam 1 20 20
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 135

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.111
LO.211
LO.311
LO.41
LO.511

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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