COLOR KNOWLEDGE PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
MTT373	COLOR KNOWLEDGE	5	4	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 information of colour to be used in designs after completing necessary theoretical and practical studies in the workshops and have them understood the methods necessary for using the colours appropriately.
Contents of the Course Unit:	Contents of the course include; definition of colour, perception of it, its measurement and creating original design in the light of technical knowledge.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Describe colour and colour measurement.
Relate between conceptual and practical knowledge while creating colours.
Interpret colour management systems in the projects again over basic knowledge on them.
Produce original designs with the knowledge of colours and practical skills on sketch works.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Explaining the process schedule, objective and contents of the course, introducing the materials to be used, methods, subjects	Brain Storm, Lecture
2	Research	Explanation and classification of the colour concept, introducing the necessary materials	Lecture
3	Literature Review	A theoretical explanation of colour groups	Lecture
4	Sketch and Visual Review	Preparation of main colours with poster paint technique	Case study, Individual Study
5	Sketch and Visual Review	Preparation of intermediate colours with poster paint technique	Case study, Individual Study
6	Sketch and Visual Review	Preparation of cold and bright colours with poster paint technique	Case study, Individual Study
7	Sketch and Visual Review	Preparation of contrast colours with poster paint technique	Case study, Individual Study
8	-	MID-TERM EXAM	-
9	Sketch and Visual Review	Preparation of chromatic spectrum with poster paint technique	Case study, Individual Study
10	Research	Technical visit	Case study
11	Sketch and Visual Review	Objectives in colour method, harmony of colours and transformation of colour systems	Case study, Individual Study
12	Sketch and Visual Review	Measuring the colour	Case study, Individual Study
13	Sketch Studies	Measuring the colour	Individual Study
14	Sketch Studies	Interpreting the domain-specific colours	Individual Study
15	Sketch Studies	Interpreting the domain-specific colours	Individual Study
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Naskali, E. G. (2017). Renk kitabi. Istanbul: Bookstore Publications.
Akyuz, U. (2011). Dunyanin renkleri sergisi. Ankara: Hacettepe University Publications.
Engin, U. (2007). Renk bilgisi ve renk yonetimi. Istanbul: Kusbakisi Publications.
Mohr, M. (2012). Renk, form ve sureklilik. Istanbul: Homer Bookstore.

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	4	56
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	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	2	2
Preparation for the Final Exam	5	3	15
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	5	4	20
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	38	0	130