FASHION SHOW ORGANIZATION AND CHOREOGRAPHY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
MTT479	FASHION SHOW ORGANIZATION AND CHOREOGRAPHY	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 comprehension of fashion organisation, the importance of parades in forming the identity of the fashion designer and the needs for the preparation of a successful event.
Contents of the Course Unit:	The contents of this course include; the techniques of organising and supplying the needs of a successful fashion parade, choreography, music, light, sound, posing and education of walking on the runway.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Differentiate brand identity in different fashion shows.
Plan well the budget and the organisation of a fashion parade.
Relate choreographic arts to fashion design in order to comprehend presentation of clothes and how models walk.
Arrange a real fashion show with the knowledge they have about sound, light, runway and visual material.
Develop the runway walk education taken by practicing.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Proceeding plan, aim and describing the content of the course, general description of the course, sources to be used, methods to follow	Brain Storm, Lecture
2	Literature Review	Lecturing about the actions to be taken as part of the parade, distribution of tasks regarding talent	Lecture, Case study
3	Literature Review	Date of the parade, types of parade, lining up the dresses	Case study, Individual study
4	Written and Visual Research	Fashion show traffic, sections, schedules and groups, preparation of the runway list	Case study, Individual study
5	Written and Visual Research	Making selections of ready-to-wear companies for practice, combination of alignment of looks, preparation of the runway list	Case study, Individual study
6	Literature Review	Rigging techniques, fashion show traffic and timing, main items needed for the budget	Individual study
7	Decor preparation	Practicing the presentation of the dresses that are prepared for the chosen theme	Individual study
8	-	MID-TERM EXAM	-
9	Collection Supply	Providing the collection to be used shown on the runway, preparation of the runway list	Individual study
10	Research	Technical Visit	Case study
11	Research and sketching	Deciding the location for the fashion show, measuring the sizes, choosing the appropriate décor and music, preparing posters and invitations	Individual study
12	Lighting system preparation	Arrangement and management of the backstage, putting the knowledge about lightning system into practice	Individual study
13	Music and choreography preparation	Fashion show choreography, choosing the music, styles and types of catwalk	Individual study
14	Rehearsal practice	Runway walking practices and dress rehearsals	Individual study
15	General rehearsal practice	Organising the fashion show room and choreography rehearsals	Individual study
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Internet resources containing fashion show visuals of the countries which are the centre of fashion.
Fashion Magazines such as; Vogue, Elle etc.

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	13	3	39
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	4	4	16
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	38	0	129