INTERIOR ARCHITECTURE STUDIO III PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
IMI321	INTERIOR ARCHITECTURE 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. GÖKHAN BALCIOĞLU
Instructor(s) of the Course Unit	Assist.Prof. ADEM ÖZER-Lecturer MİNEL KURTULUŞ-Lecturer MUHAMMED SAİD ERDEMONAR
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	This course aims to provide the student with the competence to design Café-Restaurant function by concept development and present.
Contents of the Course Unit:	Contents of the course include the subjects such as the solution of spatial function of Café-Restaurant, analysis of available structural conditions and transferring to the design, genuine project design in conformity with professional presentation standards and presentation before a 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 the Café-Restaurant space.
Demonstrate the Design Concept by visualizing.
Solve the Café-Restaurant design depending on the concept according to functions with the help of models and 3D modelling.
Identify the structural conditions of the available space.
Design Café-Restaurant project with models, drawings and 3D modellings.
Defend the design and presentation study of Café-Restaurant project before the jury.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Introduction to syllabus. Introduction to course materials	Introducing the current projects to be worked on. Explaining café – restaurant, indoor function schema demonstration of samples	Visual Demonstration over PowerPoint Presentation
2	Preparing research files with examples on café – restaurant	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 modelling over PowerPoint Presentation and face to face evaluation
4	Sketch with alternatives complying with concept and function and 3- dimensional modelling practices. Research on indoor furnishing elements	For the cafe-restaurant; explaining indoor furnishing elements, sketch and 3-dimensional modelling works on the current project over 1/50 size (Preparing die plates on indoor furnishing elements with a group work)	Analysis on sketches and 3- dimensional modelling over PowerPoint Presentation and face to face evaluation Group Work
5	Sketch with alternatives complying with concept and function and 3- dimensional modelling practices.	For the cafe-restaurant; explaining indoor furnishing elements, sketch and 3-dimensional modelling works on the current project over 1/50 size (Preparing die plates on indoor furnishing elements with a group work)	Analysis on sketches and 3- dimensional modelling over face to face evaluation
6	Sketch with alternatives complying with concept and function and 3- dimensional modelling practices. Kitchen and wet area design practices	For the cafe-restaurant; explaining kitchen and wet area, 1 sketch and 3-dimensional modelling works on the current project over 1/50 size (Preparing die plates for the cafe-restaurant with a group work on the kitchen and wet area designs)	Analysis on sketches and 3- dimensional modelling over face to face evaluation and PowerPoint Presentation, Group Work
7	Sketch with alternatives complying with concept and function and 3- dimensional modelling researches.	For the cafe-restaurant; sketch and 3-dimensional modelling works on the current project over 1/50 size	Analysis on sketches and 3- dimensional modelling over face to face evaluation
8	-	MID-TERM EXAM	-
9	Preparation of Jury	Midterm Jury: Evaluating 1/50 projects	Face to Face Evaluation
10	Preparation on 1/20 Drawing technique	Evaluating midterm exams. Transfer of works as 1/50 to 1/20	Analysis on drawings and 3- dimensional modelling over face to face evaluation and PowerPoint Presentation, Group Work
11	Sketch with alternatives complying with concept and function and 3- dimensional modelling practices. Cafe-restaurant surface dressing researches.	Explaining indoor surface dressing of cafe-restaurants, drawing and 3-dimensional modelling works on the current project over 1/20 size	Analysis on drawings and 3- dimensional modelling over face to face evaluation and PowerPoint Presentation.
12	Sketch with alternatives complying with concept and function and 3- dimensional modelling researches.	For the cafe-restaurant; sketch and 3-dimensional modelling works on the current project over 1/20 size	Analysis on drawings and 3- dimensional modelling over face to face evaluation and PowerPoint Presentation.
13	Preparation on 1/10 Drawing technique	Detailed drawing of furniture of cafe-restaurant over 1/10 size	Analysis on drawings over face to face evaluation
14	Sketch with alternatives complying with concept and function and 3- dimensional modelling researches. Preparing presentation file	Preparing presentation file, sketch works on the current project over 1/50,1/20, 1/10 size and 3- dimensional modelling	Analysis on drawings and 3- dimensional modelling over face to face evaluation
15	Sketch with alternatives complying with concept and function and 3- dimensional modelling researches.	Preparing presentation file, sketch works on the current project over 1/50,1/20, 1/10 size and 3- dimensional modelling	Analysis on drawings and 3- dimensional modelling over face to face evaluation
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Ching, D.K. (1995). Ic Mekan Tasarimi. Istanbul: Yapı 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: Yapı Enstitü Merkezi Publications
Fischer, D. (2010). Eat out! restoran design and food experience. Berlin: Gestalten.
Ozoral, A. & Yildirim, O. (2013). Restoran ve barlar. Istanbul: OtelciOnline 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, design, culture and furniture 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.					4

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to analyze national and international project 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 apply interior design principles and skills by taking responsibility within an individual or group.					4
2	Students will be able to use drawing methods and techniques (CAD, 3D max and visual expression programs and freehand drawing) in their design work.						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, application and technical equipment projects in interdisciplinary cooperation with other professional fields					4

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Adopting the principle of lifelong learning, students will be able to analyze possible problems and different regulations in interior design and planning areas with innovative, original and sustainable solutions.						5

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	The Interior Architecture program graduates will be able to organize unique, sustainable projects and activities 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	Interior Architecture program graduates; will be able to develop solutions to issues such as interior application details, furniture design and building cost management using occupational standards and legal frameworks.					4
2	Interior Architecture program graduates will be able to design sustainable, original and innovative projects for interior architecture such as conceptual design, application detail projects and furniture design in their professional fields					4
3	Students will be able to organize interior design, application details and furniture design studies 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