| 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. |
| Aims of the Course |
The aim of this course is to enable students to apply the fundamental principles of design and gastronomy, as well as the elements and principles of visual design, to food presentation. It is intended that students gain knowledge and skills in balancing portion size and quantity, arranging food on the plate, and selecting appropriate plates and utensils. Within the scope of the course, students are expected to design plate presentations for different food and beverage groups, plan them through sketching, and implement appropriate presentation techniques. |