GASTRONOMY AND CULINARY ARTS
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

General Information about the Course

Course Code: GMS707
Course Title: Food Styling
Course Semester: 7. Semester / Fall
Course Credits:
Theoretical Practical Credit ECTS
1 3 3 5
Language of instruction: TR
Prerequisite of the course: No
Type of course: Alan İçi Seçmeli
Level of course:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s): Lecturer Münevver KAYA

Purpose and content of the course

Course Objectives: The objective of the Food Styling course is to introduce aesthetic and appealing food presentation techniques, teach the principles of composition, color, and lighting, and enable students to develop professional food styling application skills.
Course Objective: Apply principles of color and texture composition in food presentation.

Appropriately select plates, materials, and props for styling.

Prepare food styling suitable for photography and videography.

Improve presentations through lighting adjustments and background setups.

Set up studio environments for digital and print media shoots.

Create innovative presentation designs by following industry trends.
Mode of Delivery: Face to face

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)
  1) Organize food presentations using principles of color, texture, and composition.
Skills (Describe as Cognitive and/or Practical Skills.)
  1) Select plates, tools, and props effectively for styling purposes.
  2) Apply professional styling techniques during preparation for photo and video shoots.
Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
  1) Improve presentation quality by adjusting lighting and backgrounds.
  2) Set up studio environments for digital and print media productions.
  3) Create innovative presentation designs by following current food styling trends.

Course Topics

Week Subject
Related Preparation Pekiştirme
1) Introduction to Food Styling
2) Introduction to Food Photography: Camera Settings and Modes
3) Using and Controlling Natural Light Indoors in Food Photography (Part 1)
4) Using and Controlling Natural Light Outdoors in Food Photography (Part 2)
5) Composition Techniques I
6) Composition Techniques II
7) Food Photography Techniques
8) Introduction to Food Styling
9) Key Elements to Consider When Setting Up a Set
10) Creating Scene and Story in Food Photography
11) Post Production
12) Plate Preparation Techniques for the Camera (Parts 1 )
13) Plate Preparation Techniques for the Camera (Parts 2)
14) Marketing and Technical Tips in Food Styling
References: Dujardin, H., “Plate to Pixel, Digital food Photography & Styling”,
Wiley Publishing, 2011, ISBN: 978-0-470-93213-1.

Bellingham, L., & Bybee, J. A., “Food styling for photographers: A guide to creating your own appetizing art”, CRC Press, 2008, ISBN 13: 978-0-240-81006-5.

Young Nicole S., ‘’Food Photography: From Snapshots to Great Shots’’,
Peachpit Press, ISBN 13: 978-0-321-78411-7

Sormaz, Ü. Ve Sarıtaş, A. (2022), Yemek Stilistliği ve Fotoğrafçılık, Paradigma Akademi Yayınevi

Ders - Program Öğrenme Kazanım İlişkisi

No Effect 1 Lowest 2 Average 3 Highest
       
Ders Öğrenme Kazanımları

1

2

3

4

5

6

Program Outcomes
1) PO1: Explains the basic concepts, theories and principles specific to the field of Gastronomy and Culinary Arts.
2) PO2: Conducts kitchen management and operations independently.
3) POÇ 3: Performs various cooking techniques and culinary applications from Turkish and world cuisines at a professional level.
4) PO4: Explains the historical development and diversity of Turkish and world culinary cultures.
5) PO 5: Provides leadership and takes responsibility in teamwork.
6) POÇ 6: Applies food safety, hygiene and sanitation rules.
7) POÇ 7: Produces solutions with an innovative perspective to meet changing consumer expectations.
8) POÇ 8: Analyzes and produces solutions to problems encountered in the field of Gastronomy and Culinary Arts.
9) POÇ 9: Demonstrates behaviors in accordance with environmental awareness and sustainability principles and develops innovative and entrepreneurial ideas.
10) POÇ 10: Uses information and communication technologies, software and tools in the field.
11) POÇ 11: Acting in accordance with professional ethical rules and integrating these rules into business life.

Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Laboratory
Quantitative Problem Solving
Fieldwork
Group Study / Assignment
Individual Assignment
WEB-based Learning
Internship
Practice in Field
Project Preparation
Report Writing
Seminar
Supervision
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Reading
Thesis Preparation
Field Study
Student Club and Council Activities
Other
Logbook
Interview and Oral Conversation
Research
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Sketching
Mapping and marking
Reading maps
Copying textures
Creating a library of materials
Presentation

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance % 0
Laboratory % 0
Application % 0
Practice Exam % 0
Quizzes % 0
Homework Assignments % 0
Presentation % 0
Project % 0
Special Course Internship (Work Placement) % 0
Field Study % 0
Article Critical % 0
Article Writing % 0
Module Group Study % 0
Brainstorming % 0
Role Playing + Dramatizing % 0
Out of Class Study % 0
Preliminary Work, Reinforcement % 0
Application Repetition etc. % 0
Homework (reading, writing, watching movies, etc.) % 0
Project Preparation + Presentation % 0
Report Preparation + Presentation % 0
Presentation / Seminar Preparation + Presenting % 0
Oral examination % 0
Midterms 1 % 40
Final 1 % 60
Practical Final % 0
Report Submission % 0
Bütünleme % 0
Bütünleme Pratik % 0
Kanaat Notu % 0
Committee % 0
Yazma Ödev Dosyası % 0
Portfolio % 0
Take-Home Exam % 0
Logbook % 0
Participation % 0
Discussion % 0
total % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
total % 100

Calculation of Workload and ECTS Credits

Activities Number of Activities Workload
Course Hours 14 56
Laboratory
Application
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class 14 14
Article Critical
Article Writing
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.) 14 28
Homework (reading, writing, watching movies, etc.) 5 10
Project Preparation + Presentation 6 12
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams 8 16
MIDTERM EXAM (Visa) 1 1
Preparing for the General Exam 6 12
GENERAL EXAM (Final) 1 1
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload 150
ECTS (30 saat = 1 AKTS ) 5