Iğdır 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
196000108102	FOOD DECORATION ART	Elective	4	8	4

Level of Course Unit

First Cycle

Objectives of the Course

The Art of Food Garnishing course aims to teach students aesthetic and artistic food presentation techniques, equipping them with the skills to create visually and sensorially appealing plates.

Name of Lecturer(s)

Learning Outcomes

1	Explain the fundamental principles and history of food garnishing.
2	Effectively use elements of color, texture, and balance in plate presentation.
3	Create artistic and creative presentations using edible garnishes.
4	Apply sustainable decoration techniques to minimize waste and create eco-friendly presentations.

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

none

Recommended Optional Programme Components

none

Course Contents

This course provides a comprehensive overview of food decoration and presentation techniques used to enhance visual appeal. Topics include plate arrangement, color and texture harmony, artistic approaches in modern gastronomy, edible garnishes, and sustainable decoration techniques. Additionally, food garnishing methods from different cuisines are explored, allowing students to practice creating unique and creative presentations.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Introduction to Food Garnishing History, fundamental principles, and aesthetic elements
2	Plate Arrangement and Composition Golden ratio, symmetry, and balance techniques
3	Color Theory and Plate Presentation Harmony Contrast and complementary colors
4	Edible Garnishing Materials Fruits, vegetables, chocolate, and edible flowers
5	Decorative Presentations with Knife and Cutting Techniques Vegetable and fruit carving
6	Artistic Garnishing with Sauces and Purees Brush strokes, drizzling, and splatter techniques
7	Dessert Garnishing Techniques Chocolate tempering, caramel work, and edible decorations
8	Modern Gastronomy Garnishing and Molecular Techniques Foams, gels, and edible films
9	Food Garnishing Traditions in World Cuisines Japanese, French, and Ottoman examples
10	Sustainable Garnishing Techniques Reducing waste, using local and seasonal ingredients
11	Minimalist and Fine Dining Presentations Inspirations from Michelin-starred restaurants
12	Hands-on Food Garnishing Workshop Creating original plate designs
13		Final Project Development Designing unique concept plates
14		Final Project Presentation and Evaluation Showcasing students’ creative garnishing techniques

Recommended or Required Reading

Instructor's lecture notes

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Language of Instruction

Turkish

Work Placement(s)

none

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	20	20
Final Examination	1	40	40
Discussion	1	20	20
Project Presentation	1	25	25
TOTAL WORKLOAD (hours)			105

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