TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Understands decoration techniques in foods such as candy, chocolate, fruit and vegetables. 2) Knows the important points of decoration and presentation techniques. 3) Gains awareness of complying with hygiene rules while decorating foods. 4) Gains awareness of complying with hygiene rules while decorating foods. 5) She/he masters food chemistry and decides which decor to apply to which food.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	None
COURSE DEFINITION	Decoration and presentations are performed with foods such as candy, chocolate, fruit and vegetables and decoration techniques are taught. In contrast, paste, ice sculpture and the art of decoration are also covered.
COURSE CONTENTS	WEEK TOPICS 1st Week Introduction of the course, introduction and introduction 2nd Week Introducing the equipments to make decoration in foods 3rd Week Introduction to decoration applications in foods 4th Week Usage areas and techniques of sugar dough and food dyes 5th Week Naked cake decoration techniques with vivid flowers and sauces 6th Week Decoration techniques made with chocolate 7th Week Decoration techniques made of sugar with isomalt 8th Week Midterm 9th Week Decoration Techniques in Sweets 10th Week Paste techniques and decoration 11th Week Application of decoration techniques in fruits 12th Week Oil and chocolate decoration techniques 13th Week Applying decoration techniques in vegetables 14th Week Ice sculpture decoration art 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Sözer, I. & Gülşen, B. (2010). Butik Pastacılık. Boyut Yayın Grubu, Ankara. 2. Gioffre, R. (2007). Çikolata-Büyülü Lezzetler. Boyut Yayın Grubu, Ankara. 3. Telli, F. (2014). Mutfakta Sanat, Dönence Yayıncılık.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Total(%) 40 Contribution of In-term Studies to Overall Grade(%) 40 Contribution of Final Examination to Overall Grade(%) 60 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz 0 0 0 Individual or group work 14 5 70 Preparation for Final exam 1 25 25 Course hours 14 3 42 Preparation for Midterm exam 1 20 20 Laboratory (including preparation) 0 0 0 Final exam 1 1 1 Homework 0 0 0 Total Workload 159 Total Workload / 30 5,3 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No