Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| CAKE DECORATION ART and TECHNIQUES | - | Spring Semester | 0+5 | 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) | Assist.Prof. Emine OLUM |
| Assistant(s) | |
| Aim | Using the decoration tools found in pastry; to obtain cake decorations in various colors, shapes and sizes and to make cakes by designing all kinds of objects we see around us. |
| Course Content | This course contains; Explanation of the purpose and content of the course process plan, preparation of cake decorations in accordance with hygiene rules with the tools and materials used in pastry, preparation of model cake coating with sugar paste and food glue.,Application of texture techniques with sugar paste ,Figure work from sugar paste with pastry figure tools Figure work from sugar paste with pastry figure tools ,Edible orchid and rose making application with flower paste ,Drying of orchids and roses made of flower paste, painting the texture, combining technique and presentation on the cake ,Making royal icing, decorating cake with stencil with this technique ,Making 'amethyst cake' with Isomalt ,Making royal icing, decorating cake with stencil with this technique ,Making wire flowers and butterflies with edible paper ,Cake decoration with airbrush technique, picture cake painting with brush technique ,Making safari animals figures with sugar paste ,Three-dimensional stone texture work with sugar paste,Edible flake and lace powder used in pastry,Edible fabric making and cake decorating technique with lace powder. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Applies cake decorating techniques. | 11 | F |
| Explains the basics of cake decorating art applications. | 1 | F |
| Produces applied design cakes using the technical knowledge of basic pastry products. | 11 | F |
| Teaching Methods: | 1: Mastery Learning, 11: Demonstration Method |
| Assessment Methods: | F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explanation of the purpose and content of the course process plan, preparation of cake decorations in accordance with hygiene rules with the tools and materials used in pastry, preparation of model cake coating with sugar paste and food glue. | Getting Styrofoam, sugar paste, rolling pin, corn starch, tylose, water and empty bottle ready. |
| 2 | Application of texture techniques with sugar paste | Preparation of sugar paste, styrofoam and paints |
| 3 | Figure work from sugar paste with pastry figure tools Figure work from sugar paste with pastry figure tools | Preparing sugar paste, marzipan set, paint and styrofoam |
| 4 | Edible orchid and rose making application with flower paste | Preparation of flower dough, flower molds and paints |
| 5 | Drying of orchids and roses made of flower paste, painting the texture, combining technique and presentation on the cake | Preparing sugar paste and styrofoam |
| 6 | Making royal icing, decorating cake with stencil with this technique | Getting royal icing, stand mixer and styrofoam ready |
| 7 | Making 'amethyst cake' with Isomalt | Getting watch candy, paints, marzipan sets and styrofoam ready |
| 8 | Making royal icing, decorating cake with stencil with this technique | Preparing the model cake and wire attachment tools |
| 9 | Making wire flowers and butterflies with edible paper | Preparing edible paper, floral wire, floral tape, pans and paints |
| 10 | Cake decoration with airbrush technique, picture cake painting with brush technique | Preparing the airbrush machine, brushes and paints, sugar paste and styrofoam |
| 11 | Making safari animals figures with sugar paste | Preparing sugar paste, styrofoam, paint, taylose C and marzipan sets |
| 12 | Three-dimensional stone texture work with sugar paste | Preparing oil-based paint, sugar paste, styrofoam and knives |
| 13 | Edible flake and lace powder used in pastry | Powder glitter paint types, preparation of gelatin |
| 14 | Edible fabric making and cake decorating technique with lace powder | Preparing glycerin, stretch film, glitter paints, powder gelatin, edible paper, brush and corn starch. |
| Resources |
| MEGEP, Food and Beverage Services, Decoration Applications, Ankara 2006 Access: http://ismek.ist/files/ismekOrg/file/2013_hbo_program_modulleri/susleme_uygulamalari.pdf |
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. | ||||||
| 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 | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | |||||||
| 7 | |||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | |||||||
| 10 | |||||||
| 11 | |||||||
| 12 | |||||||
| 13 | |||||||
| 14 | |||||||
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 | 14 | 4 | 56 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 6 | 2 | 12 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 6 | 2 | 12 | |||
| General Exam | 0 | 0 | 0 | |||
| Performance Task, Maintenance Plan | 5 | 2 | 10 | |||
| Total Workload(Hour) | 90 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(90/30) | 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+5 | 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) | Assist.Prof. Emine OLUM |
| Assistant(s) | |
| Aim | Using the decoration tools found in pastry; to obtain cake decorations in various colors, shapes and sizes and to make cakes by designing all kinds of objects we see around us. |
| Course Content | This course contains; Explanation of the purpose and content of the course process plan, preparation of cake decorations in accordance with hygiene rules with the tools and materials used in pastry, preparation of model cake coating with sugar paste and food glue.,Application of texture techniques with sugar paste ,Figure work from sugar paste with pastry figure tools Figure work from sugar paste with pastry figure tools ,Edible orchid and rose making application with flower paste ,Drying of orchids and roses made of flower paste, painting the texture, combining technique and presentation on the cake ,Making royal icing, decorating cake with stencil with this technique ,Making 'amethyst cake' with Isomalt ,Making royal icing, decorating cake with stencil with this technique ,Making wire flowers and butterflies with edible paper ,Cake decoration with airbrush technique, picture cake painting with brush technique ,Making safari animals figures with sugar paste ,Three-dimensional stone texture work with sugar paste,Edible flake and lace powder used in pastry,Edible fabric making and cake decorating technique with lace powder. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Applies cake decorating techniques. | 11 | F |
| Explains the basics of cake decorating art applications. | 1 | F |
| Produces applied design cakes using the technical knowledge of basic pastry products. | 11 | F |
| Teaching Methods: | 1: Mastery Learning, 11: Demonstration Method |
| Assessment Methods: | F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explanation of the purpose and content of the course process plan, preparation of cake decorations in accordance with hygiene rules with the tools and materials used in pastry, preparation of model cake coating with sugar paste and food glue. | Getting Styrofoam, sugar paste, rolling pin, corn starch, tylose, water and empty bottle ready. |
| 2 | Application of texture techniques with sugar paste | Preparation of sugar paste, styrofoam and paints |
| 3 | Figure work from sugar paste with pastry figure tools Figure work from sugar paste with pastry figure tools | Preparing sugar paste, marzipan set, paint and styrofoam |
| 4 | Edible orchid and rose making application with flower paste | Preparation of flower dough, flower molds and paints |
| 5 | Drying of orchids and roses made of flower paste, painting the texture, combining technique and presentation on the cake | Preparing sugar paste and styrofoam |
| 6 | Making royal icing, decorating cake with stencil with this technique | Getting royal icing, stand mixer and styrofoam ready |
| 7 | Making 'amethyst cake' with Isomalt | Getting watch candy, paints, marzipan sets and styrofoam ready |
| 8 | Making royal icing, decorating cake with stencil with this technique | Preparing the model cake and wire attachment tools |
| 9 | Making wire flowers and butterflies with edible paper | Preparing edible paper, floral wire, floral tape, pans and paints |
| 10 | Cake decoration with airbrush technique, picture cake painting with brush technique | Preparing the airbrush machine, brushes and paints, sugar paste and styrofoam |
| 11 | Making safari animals figures with sugar paste | Preparing sugar paste, styrofoam, paint, taylose C and marzipan sets |
| 12 | Three-dimensional stone texture work with sugar paste | Preparing oil-based paint, sugar paste, styrofoam and knives |
| 13 | Edible flake and lace powder used in pastry | Powder glitter paint types, preparation of gelatin |
| 14 | Edible fabric making and cake decorating technique with lace powder | Preparing glycerin, stretch film, glitter paints, powder gelatin, edible paper, brush and corn starch. |
| Resources |
| MEGEP, Food and Beverage Services, Decoration Applications, Ankara 2006 Access: http://ismek.ist/files/ismekOrg/file/2013_hbo_program_modulleri/susleme_uygulamalari.pdf |
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. | ||||||
| 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 | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | |||||||
| 7 | |||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | |||||||
| 10 | |||||||
| 11 | |||||||
| 12 | |||||||
| 13 | |||||||
| 14 | |||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |