| Language of Instruction |
Türkçe |
| Course Type |
Area Elective Courses |
| Course Instructor(s) |
ÖĞR. GÖR. DR. MUTLU DOĞAN |
| Mode of Delivery |
Face to face |
| Prerequisites |
There is no prerequisite or co-requisite for this course. |
| Courses Recomended |
|
| Recommended Reading List |
Garrett, T. M. (2006). Professional Cake Decorating. New Jersey: John Wiley & Sons, Inc.Vivaldo, D. (2010). Food Stylist Handbook, Gibbs Smith Pres.Hobday, C. (2010) Food Presentation Secrets, Firefly Books |
| Assessment methods and criteria |
This course, 1 midterms and a fınal exam. First midterm exam 40% and fınal exam is calculated as 60%. |
| Work Placement |
Applies plate presentation and food presentation techniques. |
| Catalog Content |
Decorating in General; Kinds of Decorating;Tools and Materials Used in Decorating; Various Decorative Techniques; Decorating Meal; Decorating Salads; Decorating Soups; Decorating Desserts; Decorating Hot Food; Decorating Bakery; Decorating with Chocolate; Decorating Pastry; Decorating Open Buffet |
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