Colour, Design and Art In Gastronomy
Gastronomy and Cuisine Arts- (Master-Thesis)
Institute of Social Sciences
Second Cycle (Master's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Colour, Design and Art In Gastronomy | GMY115 | Elective | Master's degree | 1 | Fall | 7 |
Name of Lecturer(s)
Associate Prof. Dr. Kazım Ozan ÖZER
Learning Outcomes of the Course Unit
1) Students gain knowledge of color in food and beverages.
2) Students gain design skills in Gastronomy
3) Students gain artistic thinking skills in gastronomy
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | ||
| Learning Outcomes | ||||||||||
| 1 | High | High | High | High | High | High | High | High | High | |
| 2 | High | High | High | High | High | High | High | High | High | |
| 3 | High | High | High | High | High | High | High | High | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
NONE
Course Contents
This course includes the necessary theoretical knowledge about color design and art in Gastronomy.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required