Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Fall Semester | ||||
| Level of Course | Short Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | COOKING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | MAHMUT DOĞAN KAMIŞ (mdkamis@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | MAHMUT DOĞAN KAMIŞ, SEVİNÇ ALKAN, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Application of basic design concepts such as line, shape, texture, balance, color, motion, contrast and integrity to food and food products. Analysis of two and three dimensional design and plate designs, written description techniques, functional and visual dimensions. Teaching mold, stencil and other techniques to be used in confectionery decoration arts. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Can explain the basic concepts of food decoration art |
PO-6 Practices easily own theoretical and practical knowledges, got in the university. PO-13 Knows the applications held on food and beverage sector such as menu planning, food production and servicing charges, takes part in these applications. |
Examination |
| LO-2 | Can identify and use the tools used in decoration and decor |
PO-15 Knows the procedures of cooking techniques , kitchen techniques, menu planning. PO-22 Follows the innovations of own job and improves own career. |
Examination |
| LO-3 | Can explain the points to be considered in the art of food decoration and decoration |
PO-9 With the help of experiences in theoretical and internship period, analyzes and solves the problems faced in this sector. |
Examination |
| LO-4 | Can defines and can apply decoration techniques in desserts, cakes and pastries. |
PO-13 Knows the applications held on food and beverage sector such as menu planning, food production and servicing charges, takes part in these applications. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Application of basic design concepts such as line, shape, texture, balance, color, motion, contrast and integrity to food and food products. Analysis of two and three dimensional design and plate designs, written explanation techniques, functional and visual dimensioning. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Ornamentation and decoration in general | Lecturing |
| 2 | Food decoration and decoration types | Lecturing |
| 3 | Tools Used in Food Decoration | Lecturing |
| 4 | Food decoration techniques | Lecturing |
| 5 | Food decoration in main courses | Lecturing |
| 6 | Decoration techniques in salads and appetizers | Lecturing |
| 7 | Garnishing techniques in soups | Lecturing |
| 8 | mid-term exam | |
| 9 | Decorations in desserts, cakes and pastries | Lecturing |
| 10 | Decorations with Chocolate | Lecturing |
| 11 | Garnish with various vegetables | Lecturing |
| 12 | Buffet decorations | Lecturing |
| 13 | Food decorations made with ice | Lecturing |
| 14 | International food decorations | Lecturing |
| 15 | Creativity in food decorations | Lecturing |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | ismek program_modulleri/susleme_uygulamalari | |
| Required Course instruments and materials | ||
| Knife | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 40 | |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 60 | |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 3 | 4 | 12 |
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 3 | 2 | 6 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 3 | 4 | 12 |
| Own study for mid-term exam | 3 | 4 | 12 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 2 | 2 | 4 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 90 | ||