DESIGN STUDIO III PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
ICM351	DESIGN STUDIO III	5	8	4	8

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. PARVIN HEIDARI
Instructor(s) of the Course Unit	Lecturer ÇİĞDEM GÖK-Lecturer HALE DURMUŞ ATAŞ-Assist.Prof. HATİCE ÖZLEM YEŞİLDAL-Lecturer SELCEN NURCAN KESKİN URMAK-Lecturer TAÇNUR ÖZ
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	This course aims to provide the student with the competence to enable a restaurant-cafe space, which has 2 storeys and a basement with a street front and a garden in a city centre, to function taking the relations with its environment and users into consideration, design and present by developing concept.
Contents of the Course Unit:	Contents of the course include the subjects such as solution of spatial functions of a restaurant-cafe space, which has 2 storeys and a basement with a street front and a garden in a city centre taking the relations with its environment and users into consideration, analysis of available structural conditions and its transfer to the design, genuine project design in conformity with professional presentation standards and its presentation before the jury.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
List the functional diagram of a restaurant-cafe with environment and user relations. (1)
Demonstrate the Design Concept by visualizing. (2)
Identify the structural conditions of the available space. (3)
Design the project of a restaurant-cafe, its environment and user relations with 3 dimensional modellings and drawings. (6)
Defend the design and presentation study of restaurant- cafe project before the jury. (5)

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Introducing the current projects to be worked on. Explaining the operation of a 2- floored restaurant-café with a street view and basement, garden in the city center, sample demonstration of indoor and external wall function schema	Visual Demonstration over PowerPoint Presentation
2	Preparing research files with examples on the 2- floored restaurant-café with a street view and basement, garden in the city center	Analysis on research files, explaining the concept formation in the design, creating operations schema	Analysis on file and sketches over PowerPoint Presentation and face to face evaluation
3	Concept research over examples and preparing sketch concept die plate	Finalizing the concept with group work and sketch and 3-dimensional modelling works on the current project over 1/50 size	Analysis on die plate and sketches and 3-dimensional works over PowerPoint Presentation and face to face evaluation, group work
4	Sketch with alternatives complying with concept and function and research on external wall and street silhouette	For a 2- floored restaurant-café with a street view and basement, garden in the city center; explaining external wall and street silhouette, sketch and 3-dimensional modelling works on the current project over 1/50 size	Analysis on sketches over PowerPoint Presentation and face to face evaluation, group work
5	Sketch with alternatives complying with concept and function, research on indoor and external wall relations	For a 2- floored restaurant-café with a street view and basement, garden in the city center; explaining indoor and external wall relations, sketch and 3-dimensional modelling works on the current project over 1/50 size	Analysis on die plate and sketches and 3-dimensional works over PowerPoint Presentation and face to face evaluation, group work
6	Sketch with alternatives complying with concept and function, furniture arranged with indoor concept, kitchen and wet area	For a 2- floored restaurant-café with a street view and basement, garden in the city center; explaining furniture arranged with indoor concept, kitchen and wet area, sketch and 3-dimensional modelling works on the current project over 1/50 size. Collage works with groups (Preparing die plates arranged with indoor and external wall)	Analysis on die plate and sketches and 3-dimensional works over PowerPoint Presentation and face to face evaluation, group work
7	Sketch with alternatives complying with concept and function	For a 2- floored restaurant-café with a street view and basement, garden in the city center; sketch and 3-dimensional modelling works on the current project over 1/50 size	Analysis sketches and 3-dimensional works over face to face evaluation
8	-	MID-TERM EXAM	-
9	reparation of Jury	Midterm Jury: Evaluating 1/50 projects	Face to Face Evaluation
10	Drawing with alternatives complying with concept and function	Front, garden and indoor drawing and 3-dimensional modelling works on the current project over 1/50 size	Face to Face Evaluation
11	Drawing with alternatives complying with concept and function	Front, garden and indoor drawing and 3-dimensional modelling works on the current project over 1/50 size	Face to Face Evaluation
12	Preparation on 1/20 Drawing technique	Front, garden and indoor drawing and 3-dimensional modelling works on the current project over 1/50 size. Regional drawing works on the project over 1/20 size	Face to Face Evaluation
13	Preparation on 1/20 Drawing technique	Front, garden and indoor drawing and 3-dimensional modelling works on the current project over 1/50 size. Regional drawing works on the project over 1/20 size	Face to Face Evaluation
14	Drawing with alternatives complying with concept, Preparing presentation file	Preparing presentation file, drawing and 3-dimensional modelling works on the current project over 1/50 and 1/20 size	Face to Face Evaluation
15	Drawing with alternatives complying with concept	Preparing presentation file, drawing and 3-dimensional modelling works on the current project over 1/50 and 1/20 size	Face to Face Evaluation
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Ching, D.K. (1995). Ic Mekan Tasarimi. Istanbul: Yapi Publications.
Neufert, E. (2000), Yapİ Tasarimi, Istanbul: Beta Publications
Sleeper, R. (2000). Architectural graphic standards. USA: John Wiley&Sons Ltd.
Pile, J. (1997). Color in interior design. USA: Mc Graw-Hill.
White, E.T. (1986). Space adjacency analysis. London: Architectural Media.
Angel, H. (2004), Struktur Sistemleri, Istanbul: Tasarim Publications Group.
Palmer, J. & Dodson, M. (1996). Design and aesthetics. London: Routledge.
Ching, D., K. (2004), Mimarlik Bicim, Mekan ve Duzen, Istanbul: Yapi Enstitu Merkezi Publications
Fischer, D. (2010). Eat out! restoran design and food experience. Berlin: Gestalten.
Ozoral, A. & Yildirim, O (2013). Restoran ve barlar. Istanbul: Otelci Online Publications.
Baraban, R.S. & Durocher, J.F. (1998). Successful restaurant design. New Jersey: Wiley.
Wiedemann, J. & Rebora, M. (Eds.). (2014). Restaurant and bar design. Köln: Taschen
Gössel, P. & Leuthäuser, G. (2001). Architecture in 20th century. Köln: Taschen.
Aihong, L. (2014). Restaurants and bars design III. Köln: Taschen.
Yilmaz, B. (Ed). (2010). Projeler yapilar 9-restoran kafeler. Istanbul: YEM Publications.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to use the knowledge about subjects like art, environment and cultural history in their professional life and daily life						5

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to define the basic concepts of design principles in interior architecture and environmental design					4

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to analyze by leading national and international project and cost management and processes in interdisciplinary work with internal and external labor market (public private sector and voluntary organizations)						5

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to use drawing methods and techniques (CAD, 3D max and visual expression programs and freehand drawing) in their design work.					4
2	By taking responsibility within individual or group, students will be able to apply interior design principles and skills learned in the interior and surroundings.						5

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to organize interior architecture and exterior design application and technical equipment projects in interdisciplinary cooperation with different professional fields.					4

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to analyze possible problems and different regulations in interior and nearby environmental planning areas, by adopting the principle of lifelong learning, with social, cultural, innovative, sustainable and open to be develop ideas and solutions.						5

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	The Interior Architecture and Environmental design program graduates will be able to organize enviromental , sustainable projects and activities in the social dimension within the scope of their social responsibilities in their field studies.					4
2	Students will be able to explain himself/herself in writing and speaking in Turkish and at least one foreign language in order to cooperate with related persons and institutions.						5

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	The graduates of Interior Architecture and Environmental Design program will be able to design, application oriented sustainable, interchangeable and innovative interior architecture and environmental design projects in their professional lives by considering the life of the community.					4
2	Interior Architecture and Environmental Design graduates will be able to develop recommendations on the design-application projects of interiors social and nearby environments and project-cost management by using professional code of conduct, criteria and standards in accordance with legal frameworks.					4
3	Students will be able to organize interior architecture and environmental design projects with local, regional, national and cultural sensitivity and ethical values interdisciplinary studies in cooperation.					4

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	8	112
Preliminary & Further Study	13	6	78
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	8	8
Preparation for the Final Exam	1	8	8
Mid-Term Exam	0	0	0
Preparation for the Mid-Term Exam	0	0	0
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	29	0	206