1	Course Title:	FOOD STYLING
2	Course Code:	ASLS011
3	Type of Course:	Optional
4	Level of Course:	Short Cycle
5	Year of Study:	2
6	Semester:	3
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	1
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Öğr. Gör. Dr. PINAR AYDIN TEMEL
16	Course Lecturers:	Meslek Yüksekokulları Yönetim Kurullarının görevlendirdiği öğretim elemanları.
17	Contactinformation of the Course Coordinator:	Öğr.Gör. Pınar AYDIN TEMEL Adres: UÜ. Harmancık Meslek Yüksekokulu Tel: 0 (224) 294 26 92 (Dahili: 63125) Fax: 0 224 881 32 18 e-mail: paydin@uludag.edu.tr
18	Website:
19	Objective of the Course:	Ensure that the visual perception of objects as admirable as the dishes.
20	Contribution of the Course to Professional Development	Knows that the visual structure of the food is important for the first impression and becomes more willing to arrange visual aids

21

Learning Outcomes:

1 Understand the importance of eating styling; 2 Provide a visual presentation of the fruits; 3 Vegetables provide a visual representation of; 4 Breakfasts offer an attractive way; 5 Meat is to provide a visual representation of; 6 Provide a visual representation of the fish; 7 An attractive way to prepare grilled dishes; 8 Hot foods and increase customer satisfaction as a visual;

22	Course Content:

Week	Theoretical	Practical
1	Plan	Style for the planning
2	Prepare the necessary materials and tools	Recognition tools
3	Refrigeration and freezing	Refrigeration and freezing
4	Preparing salads	Salads
5	Prepare pasta and sauces	Pasta and sauces
6	To prepare burgers, and sandwiches	Burgers and sandwiches
7	To prepare meat	Meat
8	Preparing vegetables	Vegetables
9	To prepare ice cream	Ice Cream
10	Prepare Desserts	Desserts
11	Prepare breakfast items	Breakfasts
12	Prepare toppings	Garnitures
13	Prepare a variety of different combinations of foods	Food combinations
14	General evaluation and re-	Food combinations

23	Textbooks, References and/or Other Materials:	1. Bellingham, Linda., Bybee, Jean Ann ve Rogers, Brad G. Food Styling For Photographers: A Guide to Creating Your Own Appetizing Art. Focal Press
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	40
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	60
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course	Measurement and evaluation is carried out according to the principles of Bursa uludag University Associate and Undergraduate Education Regulation.
Information	Results are determined with the letter grade determined by the student automation system.

25

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	1	14
Practicals/Labs	14	2	28
Self Study and Preparation	11	3	33
Homeworks, Performances	0	0	0
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	6	6
Others	0	0	0
Final Exams	1	10	10
Total WorkLoad			91
Total workload/ 30 hr			3,03
ECTS Credit of the Course			3

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 PQ11 PQ12 LO1 4 4 5 5 5 5 5 5 5 5 5 5 LO2 4 4 5 4 5 5 5 5 5 5 5 5 LO3 4 4 5 4 5 5 5 5 5 5 5 5 LO4 4 4 5 4 5 5 5 5 5 5 5 5 LO5 4 4 5 4 5 5 5 5 5 5 5 5 LO6 4 4 5 4 5 5 5 5 5 5 5 5 LO7 4 4 5 4 5 5 5 5 5 5 5 5 LO8 4 4 5 4 5 5 5 5 5 5 5 5

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High