| Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
| GRA336 |
PHOTOGRAPHY |
5 |
4 |
2 |
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 teach the principles of aesthetics in digital photography, basic photography concepts such as composition, environment, exposure, light and colour with applications in addition to the terminology used in the field. |
| Contents of the Course Unit: |
Contents of the course include the subjects such as the basic concepts and applications of digital photography, including the understanding and use of cameras, lenses and other basic photographic equipment, and the projects. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
| Know the basic technical, aesthetic and impressive concepts of photography. |
| Explain the use of photography as a visual and artistic expression tool. |
| Interpret the photo. |
| Interpret the information obtained within framework of theoretical and practical approach |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
| Week |
Preparatory |
Topics(Subjects) |
Method |
| 1 |
Research |
General Terminology |
Lecture/Discussion |
| 2 |
Research |
Brief history of photograph (camera obscura) |
Lecture/Discussion |
| 3 |
Research |
Digital - Analogue Cameras |
Lecture/Discussion |
| 4 |
Research |
Image plane, image formation, Lens visor (view-finder): Function and varieties. |
Lecture/Discussion |
| 5 |
Research |
Shutter: Definition and function |
Lecture/Discussion |
| 6 |
Research |
Lens aperture: Description and function |
Lecture/Discussion |
| 7 |
Practice |
Project: Photo shooting |
Practice |
| 8 |
- |
MID-TERM EXAM |
- |
| 9 |
Research |
Project: Photo shooting |
Lecture/Discussion |
| 10 |
Practice |
Shutter / Lens Aperture /ISO Relationship |
Practice |
| 11 |
Research |
Net - Area Depth |
Lecture, Discussion |
| 12 |
Practice |
Project: Photo shooting |
Practice |
| 13 |
Research |
Various Focus Objectives Lenses with different focus |
Lecture, Discussion |
| 14 |
Practice |
Project: Photo shooting |
Practice |
| 15 |
Research |
Project: Photo shooting |
Lecture, Discussion |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |
SOURCE MATERIALS & RECOMMENDED READING |
| Barthes R., Camera Lacida - Fotograf Uzerine Dusunceler, 2014, Altikirkbes Publications. |
| Ikizler E., Filmden Dijitale Fotograf, 2007, Say Publications. |
| Ikizler E., Temel Fotograf, 2007, Fotografevi Publications. |
| Berger J., Mohr J., Anlatmanin Baska Bir Bicimi, 2015, Agora Bookstore. |
ASSESSMENT |
| Assessment & Grading of In-Term Activities |
Number of Activities |
Degree of Contribution (%) |
Description |
| Level of Contribution |
| 0 |
1 |
2 |
3 |
4 |
5 |
CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES
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
|
|
1 |
|
|
|
|
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
|
|
1 |
|
|
|
|
| 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.
|
0 |
|
|
|
|
|
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.
|
|
|
2 |
|
|
|
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 |
|
|
|
| 2 |
Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.
|
|
1 |
|
|
|
|
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.
|
|
|
2 |
|
|
|
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 |
13 |
3 |
39 |
| 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 |
13 |
2 |
26 |
| 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 |
129 |
|
Total Workload of the Course Unit |
129 |
|
|
Workload (h) / 25.5 |
5,1 |
|
|
ECTS Credits allocated for the Course Unit |
5,0 |
|