INTERIOR TEXTILES PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
IMI358	INTERIOR TEXTILES	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 ability to design according to the design principles of interior space textiles depending on the color, texture and types.
Contents of the Course Unit:	Contents of the course include subjects of physical, chemical properties of textile materials, types, standards and architecture functions, fabric selection in interior space (feature, color, texture, aesthetics), design and application to produce combinations, the performance characteristics and sustainability criteria of textile material in use

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Define the features, types, standards and architectural functions of textile materials.
Explain the relation of textile material with architectural and identity and style.
Plan fabric preference, design and application combinations for interior-exterior space use.
Discover the performance features of textile material in use.
Design interior-exterior spaces in accordance with sustainability criteria of textile material in use.

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; General definition of textile material, features of usage in architecture and interior architecture	PowerPoint Presentation, Face to Face Discussion over the Subject
2	Revision of course materials and the previous week	Classification, interior structures, performance features, criteria in determination of textile materials in design	PowerPoint Presentation, Face to Face Evaluation
3	Revision of course materials and the previous week	Natural fibers, their general physical performances (vegetable fibers)	PowerPoint Presentation, Face to Face Evaluation
4	Revision of course materials and the previous week	Natural fibers, their general physical performances (animal fibers)	PowerPoint Presentation, Face to Face Evaluation
5	Revision of course materials and the previous week	Natural fibers, their general physical performances (mineral, metallic fibers)	PowerPoint Presentation, Face to Face Evaluation
6	Revision of course materials and the previous week	Artificial fibers, physical and aesthetics performances, practice methods	PowerPoint Presentation, Face to Face Evaluation
7	Revision of course materials and the previous week	Fabric figuring – reporting – techniques	PowerPoint Presentation, Face to Face Evaluation
8	-	MID-TERM EXAM	-
9	Revision of course materials and the previous week	Smart Textile	PowerPoint Presentation, Face to Face Evaluation
10	Revision of course materials and the previous week	Geotextile practices of textile materials. Insulation materials, insulation materials against heat, water, humidity, sound enclosures. Using textile materials in environment planning and indoor.	PowerPoint Presentation, Face to Face Evaluation
11	Revision of course materials and the previous week	Performance features of textile material in the process of usage and sustainability criteria	PowerPoint Presentation, Face to Face Evaluation
12	Revision of course materials and the previous week	Dressing with textile in compliance with indoor concept. Creating concept	PowerPoint Presentation, Face to Face Evaluation
13	Revision of course materials and the previous week	Dressing with textile in compliance with indoor concept. Creating concept	PowerPoint Presentation, Face to Face Evaluation
14	Revision of course materials and the previous week	Dressing with textile in compliance with outdoor concept. Creating concept	PowerPoint Presentation, Face to Face Evaluation
15	Revision of course materials and the previous week	Interpreting determined concepts	PowerPoint Presentation, Face to Face Evaluation
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Gezer H.(2009). Mekan Ortusu Tekstil Malzemesi. Istanbul: T.C. Maltepe Universitesi Publications
Gungor, H., I. (2005), Gorsel Sanatlar ve Mimarlik icin Temel Tasarim, Istanbul: Esen Ofset
Bachelard, G. (1984), The Poetics of Space, Boston, MA: Beacon Press
Baker, G. H., Le Corbusier (1989), An Analysis of Form, Van Nostrand Reinhold
Pile, J. (1997), Color in Interior Design, New York: Mc Graw-Hill
Dodsworth, S. & Anderson, S. (2015), Ic Mekan Tasariminin Temel Ilkeleri (Neslihan Sik, Trns.), Istanbul: Literatur Publications.
Bielefeld, B. & El Khouli, S. (2016), Tasarim Fikirleri, Istanbul: Yapi Endustri Merkezi 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	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