TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	3
NAME OF LECTURER(S)	Instructor Gökçe Genç
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Sugar dough modeling techniques and applications will be taught in the course that will be at the preference of students taking the course of high-level techniques. 2) Sharp edge cake making methods will be demonstrated in detail 3) Decor techniques (isomalt and rice paper) will be taught in practice. 4) Royal icing making and application on cookies will be done 5) Apply vegetable and object simulation techniques by shaving cakes 6) They will learn face modeling, coating and coloring techniques by shaving cakes
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	Yes(GMS360)
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	In addition to making cakes, it aims to master the necessary and up-to-date decoration and ornamentation techniques in order to create different and striking visual presentations of products.
COURSE CONTENTS	WEEK TOPICS 1st Week Theoretical information about the course 2nd Week Model cake coating and modern decoration with rice paper. 3rd Week Sponge cake, cake and cream making 4th Week Sharp edge cake making, coating and decorating 5th Week Isomalt making techniques and adaptation to cake 6th Week Geode Rock cake making 7th Week Royal icing making and adaptation to cookies 8th Week MIDTERM PRACTICE EXAM 9th Week Simile item construction work 10th Week Simulation vegetable construction work 11th Week Creating a three-dimensional face by shaving a cake 12th Week Covering with sugar paste by smearing with ganache (face details) 13th Week Coloring and painting techniques 14th Week FINAL PRACTICE EXAM
RECOMENDED OR REQUIRED READING	Have your cake and eat it. Mick Turner
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Report Preparation
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 50 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam Preparation for Quiz Individual or group work Preparation for Final exam Course hours Preparation for Midterm exam Laboratory (including preparation) Final exam Homework Total Workload Total Workload / 30 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No