To make cake decorations in various colors, shapes and sizes using the decoration tools used in pastry making, by designing all kinds of objects you see around you
to do. To gain knowledge and dexterity on basic decoration tools, materials and shapes. To make personally designed cakes about pastry, to practice them, and to gain the practice of preparing cake decoration products that can be eaten in accordance with healthy nutrition and hygiene rules.
Course Content
This course contains; The purpose of the lesson plan and explanation of the content. Preparing healthy cake decorations in accordance with the hygiene rules with all the tools and materials in the kitchen and the tools, materials and materials used in pastry.,Understanding of the production of sugar dough, practical use of confectionery in pastry,All kinds of figures from sugar paste with pastry figure tools
applications of their work,Flower used in pastry, using molds, tools and materials
comprehension of orchid, peony, rose and hydrangea that can be eaten with pulp,Orchids, roses, peonies and hydrangeas made from flower pulp
drying and tissue staining. application of joining technique in cake,To gain royal icing and to gain cookies and cake decorating skills with this technique,Practical teaching of 'ametist cake' with Isomalt,Midterm Exam,To teach how to make edible paper and string flowers and butterflies used in confectionery decoration.,To teach students how to use cake decorating with airbrush technique and decorating cake with brush technique.,To make students comprehend their body, facial expressions and facial expressions in pastry,3D cake applications application,3D cake applications application,Edible fabric used in pastry making and application on the figure with lacy cake decorating technique.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Comprehends pastry decorating techniques and explains them in a practical way.
6, 8
H
Explains to understand the basics of cake decorating applications.
6, 8
H
Understands product application requirements with all tools and equipments in the kitchen and pastry decoration tools and equipments.
6, 8
H
Explain to decorate applied design cakes using technical knowledge of healthy, basic pastry products.
The purpose of the lesson plan and explanation of the content. Preparing healthy cake decorations in accordance with the hygiene rules with all the tools and materials in the kitchen and the tools, materials and materials used in pastry.
2
Understanding of the production of sugar dough, practical use of confectionery in pastry
3
All kinds of figures from sugar paste with pastry figure tools
applications of their work
4
Flower used in pastry, using molds, tools and materials
comprehension of orchid, peony, rose and hydrangea that can be eaten with pulp
5
Orchids, roses, peonies and hydrangeas made from flower pulp
drying and tissue staining. application of joining technique in cake
6
To gain royal icing and to gain cookies and cake decorating skills with this technique
7
Practical teaching of 'ametist cake' with Isomalt
8
Midterm Exam
9
To teach how to make edible paper and string flowers and butterflies used in confectionery decoration.
10
To teach students how to use cake decorating with airbrush technique and decorating cake with brush technique.
11
To make students comprehend their body, facial expressions and facial expressions in pastry
12
3D cake applications application
13
3D cake applications application
14
Edible fabric used in pastry making and application on the figure with lacy cake decorating technique
Resources
Pastry Visual Resources
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.
X
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
X
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
8
Considers cooking as a chemical reaction.
9
X
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
15
3
45
Course Hours
0
0
0
Course Hours
0
0
0
Course Hours
0
0
0
Guided Problem Solving
0
0
0
Guided Problem Solving
0
0
0
Guided Problem Solving
0
0
0
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
0
0
0
Resolution of Homework Problems and Submission as a Report
0
0
0
Resolution of Homework Problems and Submission as a Report
0
0
0
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
0
0
0
Term Project
0
0
0
Term Project
0
0
0
Term Project
3
3
9
Presentation of Project / Seminar
6
2
12
Presentation of Project / Seminar
0
0
0
Presentation of Project / Seminar
0
0
0
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Quiz
0
0
0
Quiz
0
0
0
Quiz
0
0
0
Midterm Exam
0
0
0
Midterm Exam
0
0
0
Midterm Exam
6
2
12
Midterm Exam
0
0
0
General Exam
0
0
0
General Exam
0
0
0
General Exam
0
0
0
General Exam
6
2
12
Performance Task, Maintenance Plan
0
0
0
Performance Task, Maintenance Plan
5
2
10
Performance Task, Maintenance Plan
0
0
0
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
100
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(100/30)
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
CAKE DECORATION ART and TECHNIQUES
-
Spring Semester
0+3
1,5
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. Muazzez Ayşe GANİOĞLU
Assistant(s)
Aim
To make cake decorations in various colors, shapes and sizes using the decoration tools used in pastry making, by designing all kinds of objects you see around you
to do. To gain knowledge and dexterity on basic decoration tools, materials and shapes. To make personally designed cakes about pastry, to practice them, and to gain the practice of preparing cake decoration products that can be eaten in accordance with healthy nutrition and hygiene rules.
Course Content
This course contains; The purpose of the lesson plan and explanation of the content. Preparing healthy cake decorations in accordance with the hygiene rules with all the tools and materials in the kitchen and the tools, materials and materials used in pastry.,Understanding of the production of sugar dough, practical use of confectionery in pastry,All kinds of figures from sugar paste with pastry figure tools
applications of their work,Flower used in pastry, using molds, tools and materials
comprehension of orchid, peony, rose and hydrangea that can be eaten with pulp,Orchids, roses, peonies and hydrangeas made from flower pulp
drying and tissue staining. application of joining technique in cake,To gain royal icing and to gain cookies and cake decorating skills with this technique,Practical teaching of 'ametist cake' with Isomalt,Midterm Exam,To teach how to make edible paper and string flowers and butterflies used in confectionery decoration.,To teach students how to use cake decorating with airbrush technique and decorating cake with brush technique.,To make students comprehend their body, facial expressions and facial expressions in pastry,3D cake applications application,3D cake applications application,Edible fabric used in pastry making and application on the figure with lacy cake decorating technique.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Comprehends pastry decorating techniques and explains them in a practical way.
6, 8
H
Explains to understand the basics of cake decorating applications.
6, 8
H
Understands product application requirements with all tools and equipments in the kitchen and pastry decoration tools and equipments.
6, 8
H
Explain to decorate applied design cakes using technical knowledge of healthy, basic pastry products.
The purpose of the lesson plan and explanation of the content. Preparing healthy cake decorations in accordance with the hygiene rules with all the tools and materials in the kitchen and the tools, materials and materials used in pastry.
2
Understanding of the production of sugar dough, practical use of confectionery in pastry
3
All kinds of figures from sugar paste with pastry figure tools
applications of their work
4
Flower used in pastry, using molds, tools and materials
comprehension of orchid, peony, rose and hydrangea that can be eaten with pulp
5
Orchids, roses, peonies and hydrangeas made from flower pulp
drying and tissue staining. application of joining technique in cake
6
To gain royal icing and to gain cookies and cake decorating skills with this technique
7
Practical teaching of 'ametist cake' with Isomalt
8
Midterm Exam
9
To teach how to make edible paper and string flowers and butterflies used in confectionery decoration.
10
To teach students how to use cake decorating with airbrush technique and decorating cake with brush technique.
11
To make students comprehend their body, facial expressions and facial expressions in pastry
12
3D cake applications application
13
3D cake applications application
14
Edible fabric used in pastry making and application on the figure with lacy cake decorating technique
Resources
Pastry Visual Resources
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.
X
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
X
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.
