BASIC ART EDUCATION II PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GSF122	BASIC ART EDUCATION II	2	4	2	6

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	Prof. ASLI ALBAYRAK
Instructor(s) of the Course Unit	Prof. İSMET ÇAVUŞOĞLU
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	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.
Contents of the Course Unit:	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.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
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.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
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	-

SOURCE MATERIALS & RECOMMENDED READING
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

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	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
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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

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	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