At the end of this course, the students; 1) Learns decoration techniques in foods such as candy, chocolate, fruit and vegetables. 2) Learns the important points of decoration and presentation techniques.
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.