The aim of this course is to explain the basic concepts of food design, conducting applied food research and design studies of food culture, industrial and food service design. Furthermore to provide innovative food services by applying design principles on food industry.
Course Content
This course contains; Explanation of basic concepts related to Food design,Explanation of sub-branches for Food Design ( as Service Design, Packaging Design, Space Design, etc. ) Explanation of basic concepts about Industrial Food Design, Explaining food culture and history research and presentation methods, Conducting applied research studies on cultural food,Graphical explanation and presentation of research on cultural food,Creation of applied project drafts on food design,Design project development,Design thinking project about food,Examination of industrial food design concepts,Preparation of a sample project on one of the sub-branches of food design (service design), Preparation of a sample project on one of the sub-branches of food design (food space design),Review of food service and packaging design, Visual project presentation preparation techniques,Project presentations.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Explains basic design concepts and design-oriented thinking methods.
19, 9
Tries to apply design principles and elements on the concept of food.
19, 9
Prepares innovative applied projects on the subject of food.
10, 19, 9
Explains the visual presentation techniques that can be applied on the food concept.
10, 9
Explains the concepts of service design and industrial food design with examples.
10, 9
Develops applied presentation and packaging design for industrial foods.
Explanation of basic concepts related to Food design
2
Explanation of sub-branches for Food Design ( as Service Design, Packaging Design, Space Design, etc. ) Explanation of basic concepts about Industrial Food Design
3
Explaining food culture and history research and presentation methods
4
Conducting applied research studies on cultural food
5
Graphical explanation and presentation of research on cultural food
6
Creation of applied project drafts on food design
7
Design project development
8
Design thinking project about food
9
Examination of industrial food design concepts
10
Preparation of a sample project on one of the sub-branches of food design (service design)
11
Preparation of a sample project on one of the sub-branches of food design (food space design)
Recognizes educational resources and application equipments in the field of gastronomy.
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
8
Considers cooking as a chemical reaction.
9
X
10
11
12
13
X
14
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
50
Rate of Final Exam to Success
50
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
2
14
28
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
6
6
36
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
4
4
16
General Exam
3
3
9
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
89
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(89/30)
2
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+0
2
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
The aim of this course is to explain the basic concepts of food design, conducting applied food research and design studies of food culture, industrial and food service design. Furthermore to provide innovative food services by applying design principles on food industry.
Course Content
This course contains; Explanation of basic concepts related to Food design,Explanation of sub-branches for Food Design ( as Service Design, Packaging Design, Space Design, etc. ) Explanation of basic concepts about Industrial Food Design, Explaining food culture and history research and presentation methods, Conducting applied research studies on cultural food,Graphical explanation and presentation of research on cultural food,Creation of applied project drafts on food design,Design project development,Design thinking project about food,Examination of industrial food design concepts,Preparation of a sample project on one of the sub-branches of food design (service design), Preparation of a sample project on one of the sub-branches of food design (food space design),Review of food service and packaging design, Visual project presentation preparation techniques,Project presentations.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Explains basic design concepts and design-oriented thinking methods.
19, 9
Tries to apply design principles and elements on the concept of food.
19, 9
Prepares innovative applied projects on the subject of food.
10, 19, 9
Explains the visual presentation techniques that can be applied on the food concept.
10, 9
Explains the concepts of service design and industrial food design with examples.
10, 9
Develops applied presentation and packaging design for industrial foods.
Explanation of basic concepts related to Food design
2
Explanation of sub-branches for Food Design ( as Service Design, Packaging Design, Space Design, etc. ) Explanation of basic concepts about Industrial Food Design
3
Explaining food culture and history research and presentation methods
4
Conducting applied research studies on cultural food
5
Graphical explanation and presentation of research on cultural food
6
Creation of applied project drafts on food design
7
Design project development
8
Design thinking project about food
9
Examination of industrial food design concepts
10
Preparation of a sample project on one of the sub-branches of food design (service design)
11
Preparation of a sample project on one of the sub-branches of food design (food space design)
Recognizes educational resources and application equipments in the field of gastronomy.
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.
