GRAPHIC DESIGN HISTORY AND APPLICATIONS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GRA335	GRAPHIC DESIGN HISTORY AND APPLICATIONS	5	3	3	5

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 :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Prof. ASLI ALBAYRAK
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	This course aims to interpret the historical, social and cultural impact, interactions and relations of graphical design.
Contents of the Course Unit:	Contents of the course include the interpretation of the periodic examples that influence the process Graphical Design, which changed and developed from the creation of writing to discovery of medieval printing machines, from Industrial Revolution to today's technologies.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Describe subjects related to the field of graphic design.
Describe in graphical design history field verbally and in writing.
Investigate information regarding graphical design, suitable historical and contemporary artists and subjects.
Investigate historical, economic and professional contexts of graphical design.
Criticize graphical design subjects.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Research	Introduction to course	Lecture, Discussion
2	Research	Prehistory of graphic design and the invention of writing	Lecture, Discussion
3	Research	Alphabets from past to present	Lecture, Discussion
4	Research	Early period handwriting, press and books. Development of Press in Europe	Lecture, Discussion
5	Research	Industrial Revolution and Arts & Crafts movement	Lecture, Discussion
6	Research	Beginning of the 20th century: Economic and cultural traces	Lecture, Discussion
7	Practice	Art Nouveau: A New Style for a New Culture. Project: Designing a Art Nouveau advertisement poster	Application
8	-	MID-TERM EXAM	-
9	Research	Modernist period	Lecture, Discussion
10	Research	Technical Visit. (İstanbul International Design Bienal)	Discussion
11	Research	American Art Deco and The Second World War	Lecture, Discussion
12	Research	Designer as an Art Director – Conceptual View	Lecture, Discussion
13	Research	Postmodernism	Lecture, Discussion
14	Research	Present-day graphic design	Lecture, Discussion
15	Practice	Digital revolution. Project: Designing a postmodern poster.	Application
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Ucar T. F. (2014). Gorsel Iletisim ve Grafik Tasarimi, Inkilap Publications.
Kinik M., (2015). Grafik Tasarim – Tarih ve Teknoloji, Gazi Bookstore Publications.
Farthing S. (2013). Sanatin Tum Oykusu, Hayalperest Publications.
Course Notes

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

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

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.

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
2	Will be able to create individual menus using the principle of healthy eating plate.

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.

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.

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.
2	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.

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.
2	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.

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	3	42
Preliminary & Further Study	13	3	39
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	13	3	39
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	1	6	6
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	1	1
Preparation for the Final Exam	0	0	0
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	0	0	0
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	128