Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI205

Course Name:

Folding Techniques Analysis and Design

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Doç. Dr. BİLGE YARAREL DOĞAN

Course Lecturer(s):

Lecturer Burcu Şansan

Course Assistants:

Course Objective and Content

Course Objectives:	Introducing folding methods in accordance with the architectural discipline, providing the development of aesthetic perspective with applications. To be a pioneer in creating products that will make a difference in their professional projects by being inspired by folding techniques.
Course Content:	General information about the history and architectural uses of origami; teaching basic folding principles and origami language; the use of origami in designs, technological products, engineering; creating various textures with superficial pile folds, making mobile, scalable, geometric, 3D models and developing them with product applications.

Learning Outcomes

The students who have succeeded in this course;
1) They can develop their own models by knowing the main folding methods used
2) They can make intermediate to advanced models by understanding and following origami symbols.
3) To support the emergence of value-added products.
4) Volume reduction / pop-up / reveal designs
5) They can be inspired by the folding methods in the designs and provide support for their individual creativity.
6) Gains knowledge about the relationship between mathematics and origami. Gains perspective at the level of research institutions and universities using origami.

Course Flow Plan

Week	Subject	Related Preparation
1)	"Information about the history, technological development, current situation and future of origami. International Paper Sizes Practicing origami symbols by explaining basic folding methods. A look at origami-inspired structures, buildings, sculptures"
2)	Introduction to Basic Folds Zigzag folds, straight, angled, circular and their applications
3)	"Repeated Folds Pleated folds, making individual pleat patterns, Creating looped pleats"
4)	V-folds, multiple V-folds
5)	Fixed tunnel and mobile tunnels (pipe)
6)	What is parabolic and its folds, applications of parabolic architecture today
6)	What is parabolic and its folds, applications of parabolic architecture today
7)	"Shaded pleats and creasing Texture surface by cutting in pleat folds, creating shading (scissors, utility knife)"
8)	Freeform bowl/box, twisted box/form
9)	"Platonic bodies What are Platonic Bodies? Cube, regular tetrahedron, connected cube"
10)	Modular structure and equilateral triangle mold
11)	Book form with pop-up folding
12)	"Creating wall / ceiling / vertical decorative classical and free axis pyramid. Material (compass, ruler, glue, non-thin magazine pages)"
13)	Miura folding usage areas and applications are studies.
14)	"curvilinear surfaces Free crease forms and crumpling"

Sources

Course Notes / Textbooks:	• Mathematical Methods for Geometric Origami - Robet J. Lang • Complete Pleats - P. Jackson • Origami Boxes- Tomoko Fuse • Zen Origami - Sinayskaya • The Geometry of Origami -- Erik Demaine
References:	• Mathematical Methods for Geometric Origami - Robet J. Lang • Complete Pleats - P. Jackson • Origami Boxes- Tomoko Fuse • Zen Origami - Sinayskaya • The Geometry of Origami -- Erik Demaine

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6
Program Outcomes
1) Define / explain general concepts in culinary profession.
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3) Have knowledge about regulations, professional standards and practices in the field of culinary.
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.
5) Dominates the terminology of food and beverage.
6) Organize all kinds of organizations in the field of culinary.
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11) Follow current developments in the field and profession.
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define / explain general concepts in culinary profession.
2)	Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3)	Have knowledge about regulations, professional standards and practices in the field of culinary.
4)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.
5)	Dominates the terminology of food and beverage.
6)	Organize all kinds of organizations in the field of culinary.
7)	Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11)	Follow current developments in the field and profession.
12)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14)	Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15)	Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	13	39
Midterms	1	3
Final	1	3
Total Workload		45