| Kodu |
Dersin Adı |
Yarıyıl |
Süresi(T+U) |
Kredisi |
AKTS Kredisi |
| GSF122 |
TEMEL SANAT EĞİTİMİ II |
2 |
4 |
2 |
6 |
DERS BİLGİLERİ |
| Dersin Öğretim Dili : |
Türkçe |
| Dersin Düzeyi |
BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
| Dersin Türü |
Zorunlu |
| Dersin Veriliş Şekli |
- |
| Dersin Koordinatörü |
Prof. ASLI ALBAYRAK |
| Dersi Veren Öğretim Üyesi/Öğretim Görevlisi |
|
| Ders Ön Koşulu |
Yok |
AMAÇ VE İÇERİK |
| Amaç: |
The aim of this course is to make students understand the basic structural elements of visual perception and gain the ability to apply this with various drawing, color, designed and / or ready materials. |
| İçerik: |
To study the elements (dot, line, stain, form, volume, etc.) and principles (rhythm, movement, balance, unity, integrity, contrast, color, texture, etc.) that regulate visual design. |
DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.) |
| The students apply the basic visual expression elements associated with color. |
| Improve the ability of applying visualization and visualization process with color and three-dimensional materials. |
| Demonstrates the organic and inorganic forms on two-dimensional surfaces by using two-dimensional and three-dimensional color and painting techniques. |
| Use basic drawing and application elements in design processes with color elements. |
HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI |
| Hafta |
Ön Hazırlık |
Konular |
Yöntem |
| 1 |
Research |
Basic Color Information |
Presentation / Lecture |
| 2 |
Research |
Color Information and Visual Applications |
Application |
| 3 |
Application |
Color Information and Visual Applications (color circle, primary color, intermediate color, applications) |
Application |
| 4 |
Application |
Color Values and Harmonies (cold color harmonies) |
Application |
| 5 |
Application |
Color Values and Harmonies (hot color harmonies) |
Application |
| 6 |
Application |
Color Values and Harmonies (hot / cold harmonies) |
Application |
| 7 |
Application |
Negative - Positive Form Formations |
Application |
| 8 |
- |
MID-TERM EXAM |
- |
| 9 |
Application |
Negative - Positive Form Formations |
Application |
| 10 |
Application |
Relief application created with “three-dimensional designed unit” repetitions. |
Application |
| 11 |
Application |
Relief application created with “three-dimensional designed unit” repetitions. |
Application |
| 12 |
Application |
Assembly application |
Application |
| 13 |
Application |
Assembly application |
Application |
| 14 |
Application |
Structural volumetric studies with various ready-made materials on the surface or space. |
Application |
| 15 |
Application |
Structural volumetric studies with various ready-made materials on the surface or space. |
Application |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |
KAYNAKLAR |
| Ahmet, Sanat Eğitimi ve TasarımdaTemel Değerler (Pastel Yayıncılık, İstanbul, 2012) |
| Otto G.Ocvirk, Robert E.Stinson, Philip R. Wigg, Robert O. Bone, David L. Cayton. Sanatın Temelleri-Teori ve Uygulama (Çeviri: Nur Balkır Kuru, Ali Kuru) |
| Güngör, İ.Hulusi, Temel Tasar (Basic Design), Çeltüt Matbaacılık Koll. Şti. İstanbul, 1972 |
| Civcir E. (2015). Temel Tasarım ve Tasarım İlkeleri, Akademisten Kitabevi. |
| Atalayer, Faruk, Temel Sanat Öğeleri, Anadolu Üniversitesi Güzel Sanatlar Fakültesi Yayınları, Eskişehir, 1994 |
| Gökaydın, Nevide, Temel Sanat Eğitimi , Moss Yayınları – Eğitim Kitapları. İstanbul,2010 |
| Sausmarez, Maurice de , Basic Design : The Dynamics of Visual Form. A&C Black. London |
ÖLÇME VE DEĞERLENDİRME |
| Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi |
Etkinlik Sayısı |
Katkı Yüzdesi |
Açıklama |
| (0) Etkisiz |
(1) En Düşük |
(2) Düşük |
(3) Orta |
(4) İyi |
(5) Çok İyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
DERSİN PROGRAM ÖĞRENME ÇIKTILARINA KATKISI
| KNOWLEDGE |
| Theoretical |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules
|
0 |
|
|
|
|
|
| KNOWLEDGE |
| Factual |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to know the science behind cooking.
|
0 |
|
|
|
|
|
| SKILLS |
| Cognitive |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.
|
0 |
|
|
|
|
|
| SKILLS |
| Practical |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines
|
0 |
|
|
|
|
|
| 2 |
Will be able to create individual menus using the principle of healthy eating plate.
|
0 |
|
|
|
|
|
| OCCUPATIONAL |
| Autonomy & Responsibility |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.
|
|
|
2 |
|
|
|
| OCCUPATIONAL |
| Learning to Learn |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.
|
|
|
|
3 |
|
|
| OCCUPATIONAL |
| Communication & Social |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.
|
|
|
|
3 |
|
|
| 2 |
Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.
|
|
|
|
3 |
|
|
| OCCUPATIONAL |
| Occupational and/or Vocational |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to calculate the cost of an accommodation establishment by creating a financial plan.
|
0 |
|
|
|
|
|
| 2 |
Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
|
0 |
|
|
|
|
|
| 3 |
Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.
|
0 |
|
|
|
|
|
DERSİN İŞ YÜKÜ VE AKTS KREDİSİ |
| Öğrenme-Öğretme Etkinlikleri İş Yükü |
| Öğrenme-Öğretme Etkinlikleri |
Etkinlik(hafta sayısı) |
Süresi(saat sayısı) |
Toplam İş Yükü |
| Lecture & In-Class Activities |
14 |
4 |
56 |
| Preliminary & Further Study |
12 |
4 |
48 |
| Land Surveying |
0 |
0 |
0 |
| Group Work |
0 |
0 |
0 |
| Laboratory |
0 |
0 |
0 |
| Reading |
0 |
0 |
0 |
| Assignment (Homework) |
0 |
0 |
0 |
| Project Work |
0 |
0 |
0 |
| Seminar |
0 |
0 |
0 |
| Internship |
0 |
0 |
0 |
| Technical Visit |
0 |
0 |
0 |
| Web Based Learning |
0 |
0 |
0 |
| Implementation/Application/Practice |
0 |
0 |
0 |
| Practice at a workplace |
0 |
0 |
0 |
| Occupational Activity |
0 |
0 |
0 |
| Social Activity |
0 |
0 |
0 |
| Thesis Work |
0 |
0 |
0 |
| Field Study |
0 |
0 |
0 |
| Report Writing |
0 |
0 |
0 |
| Final Exam |
1 |
4 |
4 |
| Preparation for the Final Exam |
12 |
3 |
36 |
| Mid-Term Exam |
1 |
4 |
4 |
| Preparation for the Mid-Term Exam |
1 |
4 |
4 |
| Short Exam |
0 |
0 |
0 |
| Preparation for the Short Exam |
0 |
0 |
0 |
| TOTAL |
41 |
0 |
152 |
|
Genel Toplam |
152 |
|
|
Toplam İş Yükü / 25.5 |
6 |
|
|
Dersin AKTS(ECTS) Kredisi |
6,0 |
|