Ders Planı

CLASS 4

Lesson plan / COLOR AND DESIGN IN GASTRONOMY

Lesson Information

Course Credit	3.0
Course ECTS Credit	5.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Programme Elective
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	S
Course Coordinator	Prof. Dr. KAMİL BOSTAN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	The aim is provide students efficient knowledge about visual and psychological effects of color and texture that is used in interior design of food and drink places by handling subjects such as color theory, connections between colors and harmony.
Course Content	Color theories and color systems; place-color relationship; identity of place: choice of material and color in places according to aims of different uses, psychological effect of color: spaciousness and pressure of the place and color relationship; choice of place for restaurant; design according to restaurant theme; principles of kitchen design; place distribution in production and service areas; choice of desktop materials and tableclothes

The aim of the course

The aim is provide students efficient knowledge about visual and psychological effects of color and texture that is used in interior design of food and drink places by handling subjects such as color theory, connections between colors and harmony.

Course Content

Color theories and color systems; place-color relationship; identity of place: choice of material and color in places according to aims of different uses, psychological effect of color: spaciousness and pressure of the place and color relationship; choice of place for restaurant; design according to restaurant theme; principles of kitchen design; place distribution in production and service areas; choice of desktop materials and tableclothes

Learning Outcomes

Have knowledge on theories, facts, concepts and principals of the field
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
Have essential knowledge on managing and organizing catering businesses.
Know about the interaction between gastronomy, and culture and art.
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world-wide cuisines
Carries out, evaluates and improves service processes properly
Shows strategic approach
Analytical approach to problems and produce solutions
Plan the physical environment related to the work area
Prepares all kinds of food and drink, designs new products
Manage and control quality
Makes kitchen organization
Manages catering activities
Work as a team member and lead the team
Takes responsibility for transforming knowledge and skills into products
Follow developments in the field
Research and apply the most appropriate methods
Explain his / her opinions and suggestions in written or oral form
Communicates well with colleagues and other individuals
Acts in accordance with ethics and social values
Communicate well in national and international events
Be conscious about human rights, justice, cultural values, environment, occupational health and public health

Weekly Course Subjects

1	COLOR THEORIES AND COLOR SYSTEMS; COLOR PERCEPTION AND SIGHT
2	VALUES OF COLORS, COLOR PERSPECTIVE, DEPTH IN COLOR AND LIGHT/DARK EFFECTS
3	WARM AND COOL CONNECTIONS IN COLOR, COVERING AND TRANSPARENT COLOR
4	HARMONY OF COLOR, SIMULTANEOUS COLOR CONNECTIONS
5	COLOR CONTRASTS, COLOR MIXTURES
6	SYMBOLIC COLORS AND PREFERENCES
7	PERCEPTION AND COLOR ILLUSION WITH FRAME OF ARCHITECTURAL PRACTICES
8	PLACE-COLOR RELATIONSHIP; IDENTITY OF PLACE: CHOICE OF MATERIAL AND COLOR IN PLACES ACCORDING TO DIFFERENT USES
9	MIDTERM
10	PSYCHOLOGICAL EFFECT OF COLOR: RELATIONSHIP BETWEEN SPACIOUSNESS AND PRESSURE OF PLACE AND COLOR
11	CHOICE OF PLACE FOR RESTAURANT; DESIGN ACCORDING TO THE THEME OF RESTAURANT
12	PRINCIPLES OF KITCHEN DESIGN
13	PLACE DISTRIBUTION IN PRODUCTION AND SERVICE AREAS
14	CHOICE OF DESKTOP MATERIALS AND TABLECLOTHES

Resources

Mutfakta Sanat-Dekor ve Örnek Sunuşlar. Fahir Telli. Dönence Basım ve Yayın Hizmetleri

İç Mimarlıkta: Biçim + Yapı. Sally Stone, Graeme Brooker. literatür Yayıncılık

Gastronomide renk ve tasarım ders notları.

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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