CONCEPT AND DESIGN PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
IMI354	CONCEPT AND DESIGN	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 design with concept.
Contents of the Course Unit:	Contents of the course include subjects such as design culture and principles, definition of metaphor, theme and concept notions, and transferring to design, definition on examples, concept development, application on the different interior designs, trend and fashion concepts, reflections on design.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Define design culture and principles.
Explain the metaphor, theme and concept notions.
Solve the design process of different interior spaces according to concept.
Discover the reflections of concepts of trend and fashion on design.
Discuss the concepts forming the design in interior spaces.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Introduction to the syllabus. Introduction to the course	General Information regarding the course; Design Culture and principles	PowerPoint Presentation, Face to Face Discussion over the Subject
2	Revision of course materials and the previous week	Explaining and analyzing metaphor and theme concepts	PowerPoint Presentation, Face to Face Evaluation
3	Revision of course materials and the previous week	Reflection of metaphor and theme concepts on design	PowerPoint Presentation, Face to Face Evaluation
4	Revision of course materials and the previous week	Explaining and analyzing the concept	PowerPoint Presentation, Face to Face Evaluation
5	Revision of course materials and the previous week	Reflection of concept on design	PowerPoint Presentation, Face to Face Evaluation
6	Revision of course materials and the previous week	Analyzing indoor metaphor, theme and concept over samples	PowerPoint Presentation, Face to Face Evaluation
7	Revision of course materials and the previous week	Concept development process	PowerPoint Presentation, Face to Face Evaluation
8	-	MID-TERM EXAM	-
9	Revision of course materials and the previous week	Concept development and practice in design of several indoors	PowerPoint Presentation, Face to Face Evaluation
10	Revision of the previous week	Concept development and practice in design of several indoors	PowerPoint Presentation, Face to Face Evaluation, Practice on Assigned Project
11	Revision of the previous week	Explaining and analyzing trend and fashion concepts	PowerPoint Presentation, Face to Face Evaluation, Practice on Assigned Project
12	Revision of the previous week	Reflection of trend and fashion concepts on design	PowerPoint Presentation, Face to Face Evaluation, Practice on Assigned Project
13	Revision of the previous week	Comparison between concept, trend and fashion concepts	PowerPoint Presentation, Face to Face Evaluation, Practice on Assigned Project
14	Revision of the previous week	Analysis on Installation Works	PowerPoint Presentation, Face to Face Evaluation, Practice on Assigned Project
15	Revision of the previous week	Analysis on Installation Works	PowerPoint Presentation, Face to Face Evaluation, Practice on Assigned Project
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Siegal, J. (2008), More Mobile: Portable Architecture for Today, New York: Princeton Architectural Press
Urbach, H. (Ed.), Betsky, A., Kronenberg, R., Scoates, C. (2003), Lot-Ek: Mobile Dwelling Unit, Santa Barbara: D.A.P./University Art Museum, University of California
Shaoqiang, W. (2015), New Portable Architecture: Designing Mobile & Temporary Structures, Promotora de Prensa International S. A.
Seonwook, K. & Miyoung, P. (2012), Mobile Architecture (Construction and Design Manual), DOM Publishers
Klanten, R.(Ed.), Ehmann, S.(Ed.), Galindo, M.(Ed.) (2015), The New Nomads: Temporary Spaces and a Life on the Move, Gestalten Publisher
Banham, R. (1970), Theory and design in the first machine age, London: Architectural Press
Cook, P., & Archigram (Group). (1999), Archigram, New York: Princeton Architectural Press
Kronenburg, R. (2007), Flexible: Architecture that responds to change, London: Laurence King
Siegal, J. (2002), Mobile: The art of portable architecture, New York: Princeton Architectural Press
Baldwin, J., (1996) Bucky Works: Buckminster Fuller's Ideas for Today, John Wiley&Sons, New York
Brayer, A, M. &Simonot, B. (2002), Archilab’s Future House, London: Thames&Hudson
Luke, J.T. (1996). The munsell color system: a language for color. New York: Fairchild Publications.
Sirel, Ş. (1974). Kuramsal renk bilgisi. İstanbul: Kutulmuş Matbaası.
Finlay, V. (2003). Color: a natural history of the 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.
Kremers, R. (2009). Level Design: Concept, Theory, and Practice. A K Peters LTD.
Keinonen, Kalervo,T., Takala, Roope. (2006). Product Concept Design.USA: Springer

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