Ordu University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
GMS31072021341	Food Dressing Art	Elective	3	5	4

Level of Course Unit

First Cycle

Objectives of the Course

To explain and apply the basic concepts of food decoration art.

Name of Lecturer(s)

Learning Outcomes

1	Explains the points to be considered in the art of food decoration.
2	To explain the basic concepts of decor decoration art.
3	To define and use the tools used in decoration and decor

Mode of Delivery

Formal Education

Prerequisites and co-requisities

Recommended Optional Programme Components

Course Contents

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	In general, the ornament
2	Types of Decorations
3	Tools and Tools Used in Decoration
4	Various decorating techniques
5	Decoration Of Dishes
6	Decorating Salads
7	Decorating Soups
8	Midterm
9	Decorating Desserts
10	Decorating Hot Dishes
11	Decorating Hot Dishes
12	Decorating Pastries
13	Decorations with Chocolate
14	Decorations with Chocolate
15	Decoration of the Buffet
16	Final Exam

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
SUM		0
End Of Term (or Year) Learning Activities	Quantity	Weight
SUM		0
Yarıyıl (Yıl) İçi Etkinlikleri		40
Yarıyıl (Yıl) Sonu Etkinlikleri		60
SUM		100

Language of Instruction

Work Placement(s)

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	1	1
Attending Lectures	16	2	32
Individual Study for Mid term Examination	10	3	30
Individual Study for Final Examination	14	4	56
TOTAL WORKLOAD (hours)			120

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6
LO1	5	5	5	5	5	5
LO2	5	5	5	5	5	5
LO3	5	5	5	5	5	5

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High