Teaching basic concepts about food design, conducting applied research and design studies on food culture, industrial food and food service design. Producing innovative food projects by applying design principles on food
Course Content
This course contains; Explaining the basic concepts of food design,Explaining the basic concepts about Food Design sub-branches (Service Design, Packaging Design, Space Design, Industrial Food Design, etc.),Food culture and historical research and presentation methods,,Graphical expression of research on cultural food and finalizing with presentation,Developing project drafts on food design,Midterm Exam,Innovative project preparation on food design,Examination of industrial food design concepts,Examination of food service design concepts,Preparation of a project on one of the sub-branches of food design,Preparation of a project on one of the sub-branches of food design,Organization of project outputs and preparation,Final Exam.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Understanding the concept of design
6, 9
A, E
Application of design principles and elements on food
6, 9
A, E
Preparing a project on food and preparing presentations of these projects
2, 9
A, E
Preparing food service design and industrial food design projects on applied projects
Explaining the basic concepts about Food Design sub-branches (Service Design, Packaging Design, Space Design, Industrial Food Design, etc.)
3
Food culture and historical research and presentation methods
4
5
Graphical expression of research on cultural food and finalizing with presentation
6
Developing project drafts on food design
7
Midterm Exam
8
Innovative project preparation on food design
9
Examination of industrial food design concepts
10
Examination of food service design concepts
11
Preparation of a project on one of the sub-branches of food design
12
Preparation of a project on one of the sub-branches of food design
13
Organization of project outputs and preparation
14
Final Exam
Resources
To be distributed by the lecturer
Zampolo, F. , A Food Design Thinking method for idea generation, Paperback,
2017
Çınar, K., Temel Tasarım, KTO Karatay Üni. Yayınları, Konya, 2018
Civciv, E., Temel Tasarım ve Tasarım İlkeleri, Akademisyen yayınevi, İstanbul,
2015
Guixe, M., Food Designing, Corraini, 2010
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
4
Develops creative menus using new technologies and production methods
X
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
X
6
7
X
8
Considers cooking as a chemical reaction.
9
10
11
12
13
14
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
60
Rate of Final Exam to Success
40
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
3
42
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
2
4
8
Term Project
2
4
8
Presentation of Project / Seminar
1
6
6
Quiz
0
0
0
Midterm Exam
1
7
7
General Exam
1
7
7
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
78
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(78/30)
3
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
FOOD DESIGN
-
Spring Semester
2+1
2,5
3
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Elective
Course Coordinator
Assist.Prof. Emine OLUM
Name of Lecturer(s)
Lect. Ozan KAYIKCI
Assistant(s)
Aim
Teaching basic concepts about food design, conducting applied research and design studies on food culture, industrial food and food service design. Producing innovative food projects by applying design principles on food
Course Content
This course contains; Explaining the basic concepts of food design,Explaining the basic concepts about Food Design sub-branches (Service Design, Packaging Design, Space Design, Industrial Food Design, etc.),Food culture and historical research and presentation methods,,Graphical expression of research on cultural food and finalizing with presentation,Developing project drafts on food design,Midterm Exam,Innovative project preparation on food design,Examination of industrial food design concepts,Examination of food service design concepts,Preparation of a project on one of the sub-branches of food design,Preparation of a project on one of the sub-branches of food design,Organization of project outputs and preparation,Final Exam.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Understanding the concept of design
6, 9
A, E
Application of design principles and elements on food
6, 9
A, E
Preparing a project on food and preparing presentations of these projects
2, 9
A, E
Preparing food service design and industrial food design projects on applied projects
Explaining the basic concepts about Food Design sub-branches (Service Design, Packaging Design, Space Design, Industrial Food Design, etc.)
3
Food culture and historical research and presentation methods
4
5
Graphical expression of research on cultural food and finalizing with presentation
6
Developing project drafts on food design
7
Midterm Exam
8
Innovative project preparation on food design
9
Examination of industrial food design concepts
10
Examination of food service design concepts
11
Preparation of a project on one of the sub-branches of food design
12
Preparation of a project on one of the sub-branches of food design
13
Organization of project outputs and preparation
14
Final Exam
Resources
To be distributed by the lecturer
Zampolo, F. , A Food Design Thinking method for idea generation, Paperback,
2017
Çınar, K., Temel Tasarım, KTO Karatay Üni. Yayınları, Konya, 2018
Civciv, E., Temel Tasarım ve Tasarım İlkeleri, Akademisyen yayınevi, İstanbul,
2015
Guixe, M., Food Designing, Corraini, 2010
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
4
Develops creative menus using new technologies and production methods
X
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
