Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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STV461 | DOCUMENTARY FILM | 5 | 4 | 2 | 5 |
GENERAL INFORMATION |
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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 |
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Objectives of the Course Unit: | The aim of this course is to teach the concept of documentary cinema, types of documentary films, documentary films and TV documentaries. |
Contents of the Course Unit: | The history of the documentary, the first documentary films, the theories of documentary film, the principles of documentary film production are the content of this course. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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Define the concept of documentary cinema. |
Explain the characteristics of documentary film. |
To give information about the birth and development of documentary cinema. |
To give information about pre-production, production and post-production stages of documentary film. |
To give information about Documentary Film Types. |
To explain the definition and function of television documentaries. |
To be able to define TV documentary types. |
To be able to explain new approaches in television documentaries. |
To be able to make researches on common types of programs. To be able to prepare sample projects. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | Research on the subject | Description of the documentary film. | Lecture, Film Screening, Discussion |
2 | Research on the subject | Emergence and Development of Documentary Cinema | Lecture, Film Screening, Discussion |
3 | Research on the subject | Documentary Film Types. | Lecture, Film Screening, Discussion |
4 | Research on the subject | Characteristics of documentary film. | Lecture, Film Screening, Discussion |
5 | Research on the subject | Documentary Cinema and Reality Concept. | Lecture, Film Screening, Discussion |
6 | Research on the subject | Pre-production, production and post-production stages of documentary film. | Lecture, Film Screening, Discussion |
7 | Research on the subject | Pre-production, production and post-production stages of documentary film. | Lecture, Film Screening, Discussion |
8 | - | MID-TERM EXAM | - |
9 | Research on the subject | Pre-production, production and post-production stages of documentary film. | Lecture, Film Screening, Discussion |
10 | Research on the subject | Pre-production, production and post-production stages of documentary film. | Lecture, Film Screening, Discussion |
11 | Research on the subject | Types of Television Documentaries. | Lecture, Film Screening, Discussion |
12 | Research on the subject | New Approaches in Television Documentaries. | Lecture, Film Screening, Discussion |
13 | Research on the subject | Examining and discussing documentary film examples. | Lecture, Film Screening, Discussion |
14 | Research on the subject | Examining and discussing documentary film examples. | Lecture, Film Screening, Discussion |
15 | Research on the subject | Examining and discussing documentary film examples. | Lecture, Film Screening, Discussion |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Rotha, P. (2000). Belgesel Sinema. İbrahim Şener (çev.). İstanbul: İzdüşüm Publishing. |
Cereci, S. (1997). Belgesel Film. İstanbul: Şûle Publishing. |
Akbulut, D. (2012). Sinemanın İlkleri: Belgesel ve Deneysel Sinema. İstanbul: Etik Publishing. |
Susam, A. (2021). Toplumsal Bellek ve Belgesel Sinema. İstanbul: Ayrıntı Yayınları. |
May, R. (2019). Yaratma Cesareti. İstanbul Metis. |
Dmytryk, E. (2020). Sinemada Yönetmenlik. İstanbul: Agora Kitaplığı. |
Vineyard, J. (2010). Sinemada Çekim Teknikleri. İstanbul: İstanbul Organizasyon. |
Mecado, G. (2011). Sinemacının Gözü. İstanbul: Hil Yayın. |
Winston, B. (2021). Belgesel Sinema Kitabı. İstanbul: Agora Kitaplığı. |
Saunders, D. (2014). Sinemaya Giriş: Belgesel. İstanbul: Kolektif Kitap. |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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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
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KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Will be able to know the science behind cooking.
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SKILLS |
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Cognitive |
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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.
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SKILLS |
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Practical |
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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
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2 |
Will be able to create individual menus using the principle of healthy eating plate.
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OCCUPATIONAL |
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Autonomy & Responsibility |
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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.
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OCCUPATIONAL |
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Learning to Learn |
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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.
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OCCUPATIONAL |
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Communication & Social |
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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.
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2 |
Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.
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OCCUPATIONAL |
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Occupational and/or Vocational |
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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.
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2 |
Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
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3 |
Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.
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WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
Lecture & In-Class Activities | 14 | 3 | 42 |
Preliminary & Further Study | 14 | 2 | 28 |
Land Surveying | 0 | 0 | 0 |
Group Work | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Reading | 14 | 1 | 14 |
Assignment (Homework) | 4 | 3 | 12 |
Project Work | 3 | 3 | 9 |
Seminar | 3 | 3 | 9 |
Internship | 0 | 0 | 0 |
Technical Visit | 0 | 0 | 0 |
Web Based Learning | 0 | 0 | 0 |
Implementation/Application/Practice | 4 | 3 | 12 |
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 | 0 | 0 | 0 |
Mid-Term Exam | 1 | 2 | 2 |
Preparation for the Mid-Term Exam | 0 | 0 | 0 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 58 | 0 | 130 |
Total Workload of the Course Unit | 130 | ||
Workload (h) / 25.5 | 5,1 | ||
ECTS Credits allocated for the Course Unit | 5,0 |