Information Package / Course Catalogue
Course Code: 
Course Type: 
Couse Group: 
Education Language: 
Work Placement: 
Theory: 0
Prt.: 0
Credit: 0
Lab: 0
ECTS: 
Objectives of the Course

Course Content

Name of Lecturer(s)
Learning Outcomes
1.The students will learn the basics of food styling and dish designing.
2.The relationship between food and shape
3.Composition and taste perception
4.Food Photography
5. Basic rules of food styling
Recommended or Required Reading
1.1. Eraslan, N. (2000)Pişirme Yöntemleri. Ankara: Detay Yayıncılık.
2.2. Gısslen, W. (2011) Professional Cooking 7th Edition. John Wiley&Sons Inc.
Weekly Detailed Course Contents
Week 1 - Theoretical
Food and Shape
Week 2 - Theoretical
Classic and Modern Approach
Week 3 - Theoretical
Food placing on Dish
Week 4 - Theoretical
Color and Form
Week 5 - Theoretical
Menu Formation
Week 6 - Theoretical
Dish Design
Week 7 - Theoretical
Dish Design
Week 8 - Theoretical
General review / Midterm Exam
Week 9 - Theoretical
Meals Competing in International Festivals
Week 10 - Theoretical
Meals Competing in International Festivals
Week 11 - Theoretical
Meals Competing in International Festivals
Week 12 - Theoretical
The Importance and Quantity of Food
Week 13 - Theoretical
The Effect of Food Quantity on Consumption
Week 14 - Theoretical
Revision
Week 15 - Final Exam
Final Exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%60
Midterm Examination1%40
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141356
Midterm Examination1516
Final Examination110111
TOTAL WORKLOAD (hours)73
Contribution of Learning Outcomes to Programme Outcomes