| Language of Instruction |
Türkçe |
| Course Type |
Area Elective Courses |
| Course Instructor(s) |
DOÇ. DR. 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, Smell, Temperature and Taste; Portion Size; Portion Amount; Plate Order; Plate Selection; Basic Design Principles and Elements; Point; Line; Composition; Format; Light; Tone; Tissue; Direction; Fullness; Colour; Surface; Balance; Rhythm; Gap; Dominance; Contrast; Unity; Different Types of Food: Soups; Red Meat Dishes; Sea products; White Meat Dishes; Starter Plates; Vegetables; Fruits; Desserts. |
Anadolu Info Package 
Turkish 
English