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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Faculty of Tourism
  2. Department of Gastronomy and Culinary Arts
  3. Course Structure Diagram with Credits
  4. Plate Design
  5. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
GMS471 - Plate Design VII. SEMESTER 2 +2 6.0
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
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended -
Recommended Resources • The Culinary Institute of America, “The Professional Chef”,part One: The Culinary Professional, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 3 – 27.• Wayne Gısslen, “Professional Cooking”, chap. 6, Nutrition, 7 th edn. (New York: John Wiley & Sons Inc, 2011), 126 – 133.• Andrew Dornenburg, Karen Page “Culinary Artistry”, chap. 4: Composing a Dish, 1 st edn (USA: John Wiley & Sons, Inc, 1996), 62 - 88.
Work Placement In this course, students practice a variety of applications with the perspectives of creativity and innovation.
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
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

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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