GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
FOOD AND BEVERAGE STYLING/GAS 462
Course Title: FOOD AND BEVERAGE STYLING
Credits 2 ECTS 5
Semester 8 Compulsory/Elective Elective
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Lecturer Ramazan EREN
 -- WEB SITE(S) OF LECTURER(S)
  http://websitem.gazi.edu.tr/site/ramazaneren
 -- EMAIL(S) OF LECTURER(S)
  ramazaneren@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
To learn how to design of meals that ready for service
improve skills about art in gastronomy, gain the knowledge and practice for visual prensatation technics







 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 -- PREREQUISITES AND CO-REQUISITES
  There is no prerequisite or co-requisite for this course.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  There is no recommended optional programme component for this course.
 --COURSE CONTENT
1. Week  Basic design concepts like line, shapes, texture, balance, color, movement contrast and unity
2. Week  The application of design concepts in food and beverage establishments.
3. Week  Two and three dimensional design and analysis of plate designs, written explanation techniques, functional and visual dimensions.
4. Week  Defination and principles of food decorating
5. Week  garnishes, colour scheme and composition
6. Week  decorating meals made by meat
7. Week  decorating fish plates, salad dressing
8. Week  midterm exam
9. Week  decorating soups, garde mange and poultry
10. Week  decorating desserts
11. Week  buffet desiging and planning
12. Week  breakfast buffet decorating
13. Week  decorating buffets for dinner and meetings
14. Week  food fotography
15. Week  food fotography
16. Week  Final Exam
 -- RECOMMENDED OR REQUIRED READING
  Caldirola, M. & Barzetti, S. (2001). Fantastic Food Decorating. Sterling Publishing. Garrett, T. M. (2006). Professional Cake Decorating. New Jersey: John Wiley & Sons, Inc. The Culinary Institute of America (2006). The Professional Chef. (8th ed.), Gisslen, W. (2010). Professional Cooking. (7th ed). New Jersey: John Wiley & Sons, Inc. Videolu yemek tarifleri (Le Cordon Bleu)
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Expression, Practise
 -- WORK PLACEMENT(S)
  cooking and decorating as a part of course
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
25
 Assignment
0
0
 Exercises
2
75
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
40
 Contribution of Final Examination to Overall Grade  
60
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
14
1
14
 Practising Hours of Course Per Week
14
2
28
 Reading
14
1
14
 Searching in Internet and Library
14
2
28
 Designing and Applying Materials
14
2
28
 Preparing Reports
0
 Preparing Presentation
5
1
5
 Presentation
0
 Mid-Term and Studying for Mid-Term
2
2
4
 Final and Studying for Final
2
2
4
 Other
0
 TOTAL WORKLOAD: 
125
 TOTAL WORKLOAD / 25: 
5
 ECTS: 
5
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1He/She knows about basic concepts, principles and theories in the field of Gastronomy and Culinary Arts and implements.X
2He/She has knowledge about nutrition principles and food science and performs them in the field of Gastronomy and Cuisine Arts.X
3He/She has ability to read, understand, speak and write at least in level of European Language Portfolio B2 in a second foreign language.X
4He/She has ability of effective communication as written, verbal, nonverbal and has presentation skills.X
5He/She defines, analyzes, synthesizes, interprets and evaluates information and data in the field of Tourism and Gastronomy.X
6He/She knows and applies management theories and practices to manage effectively a Food & Beverage company and has entrepreneurship skills.X
7He/She knows the social and professional ethics, evaluates them with critical view and improves appropriate behaviors.X
8He/She uses basic information and communication technologies and software at advance level in the field of Gastronomy and Culinary Arts.X
9He/She knows general information about the basic concepts, theories, principles and fact in field of Business and Economy.X
10He/She has comprehensive and systematic knowledge about concepts, theories, principles and facts in the field of hospitality and tourism industry; he/she comprehends importance of Gastronomy and Culinary Arts for tourism industry.X
11He/She plans and performs organizations of hospitality industry.X
12He/She knows and performs national and international food safety and hygiene standards.X
13He/She knows and implements about national and international cuisine.X
14He/She knows and implements food and beverage cost analysis, control, menu planning and pricing.X
15He/She knows about all the process that is related to food and beverage production and he/she solves the problems that appear in the process from purchasing to presentation phase.X
16He/She knows and applies national and international laws, occupational standards and principles of worker health and safety.X
17He/She has knowledge about modern and traditional production techniques in the field of food and beverage.X
18He/She improves his/her individual ability about artistic subjects and he/she implements it in the help of presentation techniques in his/her field.X
19He/She is able to invent new nutrient product, standardize and he/she is able to conduct registration process.X
20He/She evaluates nutrient and food in the terms of history, geography, culture and nourishment science.X