Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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ILT375 | EXPERIMENTAL TYPOGRAPHY | 5 | 4 | 2 | 5 |
GENERAL INFORMATION |
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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 |
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Objectives of the Course Unit: | This course aims the students to go beyond the rules of traditional typography, discover new potentials by experimenting with material and techniques. |
Contents of the Course Unit: | Contents of the course include students to create designs with materials appropriate to given projects instead of typing ordinary and ready fonts. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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Design fonts. |
Experiment with materials for contents of sentences and words. |
Apply typography in three dimensions. |
Defend his/her project. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | - | Delivery of First Project | Discussion, Question - Answer |
2 | Creating drafts for projects | Discussion on the ideas of students | Discussion, Brain Storm |
3 | Developing drafts | Analysing drafts, making critics | Discussion, Brain Storm |
4 | Developing studies for the critics | Continuing to studies | Discussion, Problem Solving |
5 | Developing studies for the critics | Making the latest corrections in the projects | Discussion, Problem Solving |
6 | Preparing presentations for projects | Project delivery, starting to the second project | Discussion, Brain Storm, Problem Solving |
7 | Creating drafts for projects | Analysing drafts, making critics | Discussion, Brain Storm |
8 | - | MID-TERM EXAM | - |
9 | Preparing presentations for projects | Project delivery, starting to the third project | Discussion, Problem Solving |
10 | Developing drafts | Analysing drafts, making critics | Discussion, Brain Storm |
11 | Developing studies for the critics | Continuing to studies | Discussion, Problem Solving |
12 | Preparing presentations for projects | Project delivery, starting to the fourth project | Discussion, Problem Solving |
13 | Creating drafts for projects | Analysing drafts, making critics | Discussion, Brain Storm |
14 | Developing drafts | Continuing to studies | Discussion, Problem Solving |
15 | Preparing presentations for projects | Project Preparation | Question – Answer, Discussion |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Sarikavak, K. N. (2017). Kaligrafik ve Tipografik Deneysel Tasarimlar. Hayalperest Publications, Istanbul. |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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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
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0 |
KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Will be able to know the science behind cooking.
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0 |
SKILLS |
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Cognitive |
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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.
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0 |
SKILLS |
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Practical |
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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
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0 | |||||
2 |
Will be able to create individual menus using the principle of healthy eating plate.
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0 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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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.
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5 |
OCCUPATIONAL |
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Learning to Learn |
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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.
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1 |
OCCUPATIONAL |
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Communication & Social |
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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.
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4 | |||||
2 |
Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.
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1 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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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.
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0 | |||||
2 |
Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
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0 | |||||
3 |
Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.
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4 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
Lecture & In-Class Activities | 14 | 2 | 28 |
Preliminary & Further Study | 14 | 2 | 28 |
Land Surveying | 0 | 0 | 0 |
Group Work | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Reading | 0 | 0 | 0 |
Assignment (Homework) | 2 | 10 | 20 |
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 | 28 | 28 |
Preparation for the Final Exam | 0 | 0 | 0 |
Mid-Term Exam | 1 | 20 | 20 |
Preparation for the Mid-Term Exam | 0 | 0 | 0 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 32 | 0 | 124 |
Total Workload of the Course Unit | 124 | ||
Workload (h) / 25.5 | 4,9 | ||
ECTS Credits allocated for the Course Unit | 5,0 |