Language of Instruction |
Türkçe |
Course Type |
Area Elective Courses |
Course Instructor(s) |
DR. ÖĞR. ÜYESİ SEMA EKİNCEK |
Mode of Delivery |
The mode of delivery of this course is face-to-face |
Prerequisites |
There is no prerequisite or co-requisite for this course. |
Courses Recomended |
- |
Recommended Reading List |
• Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, “On Cooking; A Textbook of Culinary Fundamentals”, chap. 27: Charcuterie 5 th edn (USA: Pearson Education International, 2010), 808 - 845. |
Assessment methods and criteria |
Midterm Practice Final exam |
Work Placement |
In this course, students practice a variety of applications with the perspectives of creativity and innovation. |
Catalog Content |
Gastronomy; Plate Design Techniques: Color, Shape, Texture, Odor, Heat and Taste; Serving Size; Portion Quantity; Plate Layout; Plate Selection; Basic Design Principles and Elements; Point; Line; Composition; Format; Light; Ton; Tissue; Direction; Fullness; Color; Surface; Balance; Rhythm; December; dominance; Contrast; Unity; Different Food Types: Soups; Red Meat Dishes; Sea products; White Meat Dishes; Starter Plates; Vegetables; Fruits; Desserts. |