Akademik Dersler - İçerik

Weeks	Topics
Week - 1	Design and Basic Principles of Gastronomy
Week - 2	Use of Visual Design Elements and Principles in Food Presentation
Week - 3	Basic Principles of Plate Presentation: Serving Size, Balancing Portion Amount, Arrangement of Food on Plate, Choosing the Right Plate
Week - 4	Plate Presentation Models and Tools Used in Plate Presentation
Week - 5	Designing and drawing plate presentations
Week - 6	Cold Hors D'oeuvre Platter Presentation Techniques
Week - 7	Hot Hors D'oeuvre Platter Presentation Techniques
Week - 8	Red Meat Dishes Presentation Techniques
Week - 9	White Meat (Chicken) Dishes Presentation Techniques
Week - 10	Fish Dishes Presentation Techniques
Week - 11	Dessert Plate Presentation Techniques
Week - 12	Fruit and Vegetable Presentation Techniques
Week - 13	Beverage Presentation Techniques