Anadolu Info Package Anadolu Info Package
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Profile of the Programme Specific Admission Requirements Qualification Requirements and Regulations Recognition of Prior Learning Educational Staff Programme Director & ECTS Coord. Field Qualifications Key Learning Outcomes Course Structure Diagram with Credits Matrix of Program Outcomes&Field Qualifications Matrix of Course& Program Qualifications Examination Regulations, Assessment and Grading Graduation Requirements Access to Further Studies Occupational Profiles of Graduates
  • Eskişehir Vocational School
  • Department of Hotel, Restaurant and Catering
  • Program in Cookery
  • Course Structure Diagram with Credits
  • The Art of Food Decoration
  • Learning Outcomes
  • Description
  • Content
  • Learning Outcomes
  • Learning Activities and Teaching Methods
  • Course's Contribution to Prog.
  • Assessment Methods

  • Will be able to explain the basic concepts of food decoration art.
  • Describes meal adorn art
  • Explains to be careful points in meal adorn art
  • Will be able to explain the types of ornaments
  • Applies and describes adorn technical in heat meals
  • Applies and describes adorn technical in cool meals
  • Applies and describes adorn technical in buffet dinner meals
  • Applies and describes adorn technical in sweet, cake and pastry
  • Applies and describes adorn technical in salads and appetizers
  • Will be able to explain the basic concepts of decor decoration art
  • Describes decoration adorn art
  • Explains to be careful points in decoration adorn art
  • Describes and applies chocolate decoration
  • Describes and applies sugar decoration
  • Will be able to define and use the tools used in decoration and decor.
  • Explain used equipments in decoration and adorn
  • Use difference knife of decoration
  • Use difference knife tools
  • Use Marzipan dough handwork set

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  • Doctorate Degree / Proficieny in Arts
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