ANIMATED GRAPHICAL DESIGN II PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GRA432	ANIMATED GRAPHICAL DESIGN II	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 make the students understand the logic of three-dimensional design in animated design and to make applications.
Contents of the Course Unit:	Contents of the course include the subjects such as the explaining the historical development of animation (cartoons) and commercial films and theoretical knowledge as well as the application of animated three-dimensional designs and basic level cartoon animations by means of Adobe After Effects.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Design in 3D.
Design in 3D with camera and light elements.
Design short animated advertisements or informative videos
Design animated designs suitable for design idea.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Research	Lecturing history of animations (cartoons)	Theoretical and Practice
2	Research	Showing 3B and camera instructions on After Effect	Theoretical and Practice
3	Sample Analysis	Showing 3B and camera instructions on After Effect	Theoretical and Practice
4	Practice	Lecturing the production and improving processes of cartoons	Theoretical and Practice
5	Practice	Project assignment	Theoretical and Practice
6	Practice	Examining the project about animation	Theoretical and Practice
7	Analysis	Technical Visit	Theoretical and Practice
8	-	MID-TERM EXAM	-
9	Practice	Analysing projects about animation	Theoretical and Practice
10	Practice	Lecturing about the purpose of the usage of advertising video and its production process, exemplifying	Theoretical and Practice
11	Practice	Lecturing about the purpose of the usage of advertising video and its production process, exemplifying	Theoretical and Practice
12	Practice	Selecting a brand based upon the examples given in class and planning its mobilizing form by drawing its vectorial images and frames	Theoretical and Practice
13	Practice	Examining the full designing process of the project, identifying the shortages, discussing the problem solutions	Theoretical and Practice
14	Practice	Examining the full designing process of the project, identifying the shortages, discussing the problem solutions	Theoretical and Practice
15	Practice	Assessment of the final state of the project	Theoretical and Practice
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Özcan O., İnteraktif Mediya Tasarımında temel adımlar, 2008, Pusula Publications.
Prof. Ertan G., Sansarcı E., Görsel sanatlarda Anlam ve Algı, 2016, Alternatif Publications
Ambrose G., Harris P., Grafik Tasarımda Tasarım Fikri, 2013, Litaritür 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	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	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