LIGHTING TECHNOLOGIES PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
ICM455	LIGHTING TECHNOLOGIES	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 provide the student with the competence of luminaire choices to enable the life-sustaining comfort conditions required in infrastructure and in the building, concept development, carrying out the projects and applications.
Contents of the Course Unit:	Contents of the course include the subjects such as fundamentals of illumination in the design process, use of computer programs for the photometric calculations in illumination projects, on-site visit for new lighting techniques implemented around Istanbul, the psychological and physical effects of illumination used in interior and exterior spaces on people, development of concept, development of 3D design and the features and choice of luminaries.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Define the fundamentals of illumination in the design process of illumination.
Explain the new illumination techniques implemented around Istanbul following the visit.
Identify the luminaries used in interior and exterior spaces depending on the concept.
Evaluate the illumination methods and luminaries, and their psychological and physical effects on people.
Design illumination projects, choose luminaires according to the psychological and physical effects on people depending on the concept.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Introduction to the syllabus. Introduction to the course materials	Introduction to the syllabus Discussing the professional institutions-ATMK-IESNA-IALD	PowerPoint Presentation, Face to Face Discussion over the Subject
2	Revision of course materials and the previous week	Principal bases of illumination in the process of illumination design	PowerPoint Presentation, Face to Face Discussion over the Subject
3	Revision of course materials and the previous week	Reading illumination projects and use of photometric measurements	PowerPoint Presentation, Face to Face Discussion over the Subject
4	Revision of course materials and the previous week	Armatures used in indoor and outdoor places and their features	PowerPoint Presentation, Face to Face Discussion over the Subject
5	Revision of course materials and the previous week	Armatures used in indoor and outdoor places and their features	PowerPoint Presentation, Face to Face Discussion over the Subject
6	Revision of course materials and the previous week	The psychological and physical effects of illumination on people	PowerPoint Presentation, Face to Face Discussion over the Subject
7	Revision of course materials and the previous week	The psychological and physical effects of illumination on people	PowerPoint Presentation, Face to Face Discussion over the Subject
8	-	MID-TERM EXAM	-
9	Revision of course materials and the previous week	Technical Visit	PowerPoint Presentation, Face to Face Discussion over the Subject
10	Revision of course materials	Illumination with daylight	PowerPoint Presentation, Face to Face Discussion over the Subject
11	Revision of course materials and the previous week	Direct and indirect illumination	PowerPoint Presentation, Face to Face Discussion over the Subject
12	Revision of course materials and the previous week	Concept and illumination	Face to Face Evaluation, Group Work on the Assigned Project
13	Revision of course materials and the previous week	Concept and illumination	Face to Face Evaluation, Group Work on the Assigned Project
14	Revision of course materials and the previous week	Evaluations on illumination with 3-dimensional perception	Face to Face Evaluation, Group Work on the Assigned Project
15	Revision of course materials and the previous week	Evaluations on illumination with 3-dimensional perception	Face to Face Evaluation, Group Work on the Assigned Project
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Steffy, Gary (2001) Architectural Lighting Design 2nd Edition. NY: John Wiley & Sons.
B. Stein, R. J. Reynolds, Mechanical and Electrical Equipments for Buildings. John Wiley and Sons. Inc.– ABD, 2006
Entwistle, J. (2012). Detail in contemporary lighting design. London: Laurence King.
Tokyay, V. Z. (2010). Mimarligin olusumunda saydamligi isigi. Istanbul: Tasarim Publications
Fescher, J. (2014). Lighting design. Germany: Ullmann Publishing.
Overy, P. (2007). Light, air & openness: OverThames & Hudson, 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

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	12	3	36
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	12	3	36
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	3	3
Preparation for the Final Exam	1	3	3
Mid-Term Exam	1	3	3
Preparation for the Mid-Term Exam	1	3	3
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	42	0	126