COLOR AND USAGE IN INTERIOR ARCHITECTURE PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
IMI355	COLOR AND USAGE IN INTERIOR ARCHITECTURE	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 students with the skill to make color design by using color, which is an architectural element, in interior spaces in accordance with the design principles.
Contents of the Course Unit:	Contents of the course include subjects of vision and color perception, color mixing rules, general color composition rules, color design principles in the interior space, color use in interior surfaces and furniture, integration of colors and design examples.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Define the color, which is an architectural element.
Explain the interior space with color design in accordance with design principles.
Plan spaces in accordance with color mixing rules in interior space design.
Discover new interior space designs with different color compositions.
Design interior spaces and furniture with integration and composition of colors.

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	General Information regarding the course; Color and visual sense concept, the importance of color in interior architecture	PowerPoint Presentation, Face to Face Discussion over the Subject
2	Revision of course materials and the previous week	Color mixing rules, main and intermediate color, general color combination rules and design samples	PowerPoint Presentation, Face to Face Evaluation
3	Revision of course materials and the previous week, Colored magazines and cartoons, glue, square, pencil and rubber	Indoor color design principles, indoor usage of the color on indoor surfaces and furniture, integration of the colors and design samples. Practices on the project, analog color practice	PowerPoint Presentation, Face to Face Evaluation, Practice on the Project including perspectives in the A3 format
4	Revision of course materials and the previous week, Colored magazines and cartoons, glue	Practices on the project, analog color practice	Face to Face Evaluation, Practice on the Project including perspectives in the A3 format
5	Revision of course materials and the previous week, Colored magazines and cartoons, glue, square, pencil and rubber	Indoor color design principles, indoor usage of the color on indoor surfaces and furniture, integration of the colors and design samples. Practices on the project, contrast color practice	Face to Face Evaluation, Practice on the Project including perspectives in the A3 format
6	Revision of course materials and the previous week, Colored magazines and cartoons, glue	Practices on the project, complementary – contrast color practice	Face to Face Evaluation, Practice on the Project including perspectives in the A3 format
7	Revision of course materials and the previous week, Colored magazines and cartoons, glue, square, pencil and rubber	Indoor color design principles, indoor usage of the color on indoor surfaces and furniture, integration of the colors and design samples. Practices on the project, three color harmony color practice	Face to Face Evaluation, Practice on the Project including perspectives in the A3 format
8	-	MID-TERM EXAM	-
9	Revision of course materials and the previous week, Colored magazines and cartoons, glue	Practices on the project, three color harmony practice	Face to Face Evaluation, Practice on the Project including perspectives in the A3 format
10	Revision of course materials and the previous week, Colored magazines and cartoons, glue, square, pencil and rubber	Indoor color design principles, indoor usage of the color on indoor surfaces and furniture, integration of the colors and design samples. Practices on the project, cross complementary colors and monochromatic practice	Face to Face Evaluation, Practice on the Project including perspectives in the A3 format
11	Revision of course materials and the previous week, Colored magazines and cartoons, glue	Practices on the project, cross complementary colors and monochromatic practice	Face to Face Evaluation, Practice on the Project including perspectives in the A3 format
12	Revision of course materials and the previous week, Colored magazines and cartoons, glue, square, pencil and rubber	Indoor color design principles, indoor usage of the color on indoor surfaces and furniture, integration of the colors and design samples. Practices on the project, cold-warm colors practice	Face to Face Evaluation, Practice on the Project including perspectives in the A3 format
13	Revision of course materials and the previous week, Colored magazines and cartoons, glue	Practices on the project, cold-warm colors practice	Face to Face Evaluation, Practice on the Project including perspectives in the A3 format
14	Revision of course materials and the previous week, Colored magazines and cartoons, glue, square, pencil and rubber	Indoor color design principles, indoor usage of the color on indoor surfaces and furniture, integration of the colors and design samples. Practices on the project, neuter color practice	Face to Face Evaluation, Practice on the Project including perspectives in the A3 format
15	Revision of course materials and the previous week, Colored magazines and cartoons, glue	Practices on the project, neuter color practices	Face to Face Evaluation, Practice on the Project including perspectives in the A3 format
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Pile, J. (1997), Color in Interior Design, New York: Mc Graw-Hill
Palmer, J. & Dodson, M. (1996), Design and Aesthetics, Amsterdam: Routledge
Ching, D., K. (2004), Mimarlik Bicim, Mekan ve Duzen (Sevgi Lokce, Cev.), Istanbul: Yapi Enstitu Merkezi Publications
Gungor, H., I. (2005), Gorsel Sanatlar ve Mimarlik icin Temel Tasarim, Istanbul: Esen Ofset
Gurer, L. & Gurer, G. (2004) Temel Tasarim, Istanbul: Birsen Publications
Luke,oJ.T. (1996). The munsell color system: a language for color. New York: Fairchild Publications.
Sirel, S. (1974). Kuramsal renk bilgisi. Istanbul: Kutulmus Press.
Finlay, V. (2003). Color: a natural history of th palette. Random House Trade Paperbacks.
Zelanski, P. J. & Fisher, M. P. (2002). Color. Germany: Prentice Hall.
Goethe, J.W. & Judd, D.B. (1970) Theory of colours. USA: MIT Press.
Albers, J. & Weber, N.F. (2006). Interaction of color: USA: Yale University Press.

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