ADVANCED EDITING TECHNIQUES PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
STV355	ADVANCED EDITING TECHNIQUES	5	4	2	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:	In this course, students learn to effectively use the advanced editing techniques such as mask, chroma key, crop, colour collection, luminance key, dubbing and multi-cam.
Contents of the Course Unit:	A program, promotion or advertisement film will be produced in accordance with TV broadcasting standards using advanced editing techniques and giving an aesthetic perspective to videos and being supported by sound and music.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Know what the advanced editing techniques are.
Apply advanced editing techniques in individual projects.
Explain the importance of advanced editing techniques.
Create interdisciplinary projects by using works and animations prepared in different programs.
Combine the video with sound, music, animation.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Reading the source books related to the subject to be covered and watching related videos	Reminders and question-answers about the editing program in general	Lecture, practice, explanation with examples
2	Reading the source books related to the subject to be covered and watching related videos	Following the axis line and movement in the editing, continuity editing	Lecture, practice, explanation with examples
3	Reading the source books related to the subject to be covered and watching related videos	Color correction of images in video. Color correction and light editing	Lecture, practice, explanation with examples
4	Reading the source books related to the subject to be covered and watching related videos	Use of filters in video. 'White Balance' settings in the video and correction of color references of incorrectly captured video	Lecture, practice, explanation with examples
5	Reading the source books related to the subject to be covered and watching related videos	Audio settings - use of audio filters, fade in-fade out, audio and video synchronization, video and audio split practices	Lecture, practice, explanation with examples
6	Reading the source books related to the subject to be covered and watching related videos	Use of Vectorscope and Waveform monitors	Lecture, practice, explanation with examples
7	Reading the source books related to the subject to be covered and watching related videos	Video filters - color balance settings, highlighting specific colors on demand and chrominance	Lecture, practice, explanation with examples
8	-	MID-TERM EXAM	-
9	Reading the source books related to the subject to be covered and watching related videos	Using advanced editing applications such as Chroma key, Luminance key, Matte key	Lecture, practice, explanation with examples
10	Technical Tour	Professional visit to a TV channel	Lecture, practice, explanation with examples
11	Reading the source books related to the subject to be covered and watching related videos	Key-Logo, Keying, Crop-Motion and effect writing	Lecture, practice, explanation with examples
12	Reading the source books related to the subject to be covered and watching related videos	Key-Logo, Keying, Crop-Motion and effect writing	Listening, observation
13	Reading the source books related to the subject to be covered and watching related videos	Clone Efect, transferring animations made in different programs to the editing timeline and using them in the current project	Lecture, practice, explanation with examples
14	Reading the source books related to the subject to be covered and watching related videos	Clone Efect, transferring animations made in different programs to the editing timeline and using them in the current project	Lecture, practice, explanation with examples
15	Reading the source books related to the subject to be covered and watching related videos	Overall evaluation	Lecture, practice, explanation with examples
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Dmytryk, E. (2003). Sinemada Kurgu. Istanbul: Izdusum Publications.
Yurdugul, Y., Zinderen, I. E. (2013) Sinema ve Televizyonda Ozel Efekt. Istanbul: Dogu Publications.
Kucukerdogan, B. (2014). Sinemada Kurgu ve Eisenstein. Istanbul: Hayalperest Publications.
Toprak, M. (2012). Filmin Dili: Kurgu. İstanbul: Kalkedon Yayınları.
Canikligil, İ. (2007). Dijital Video ile Sinema. İstanbul: Pusula Yayınları.
Küçükerdoğan, B., Yavuz, T. & Zengin, İ. (2005). Video ve Film Kurgusuna Giriş. İstanbul: Es Yayınları.
Mascelli, J. V. (2002). Sinemanın 5 Temel Öğesi. Hakan Gür (çev.). İstanbul: İmge Yayınları.
Murch, W. (2005). Göz Kırparken. İlker Canikligil (çev.). İstanbul: İstanbul Bilgi Üniversitesi Yayınları.
Kessler, F., Barnard, T. & Le Forestier, L. (2020). Mizansen Dekupaj Montaj. Bilge Demirtaş, Can Gündüz ve Osman Şişman (çev.). Eskişehir: Yort Kitap.
Büker, S. (2010). Sinemada Anlam Yaratma. İstanbul: Hayalperest Kitap.

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					4

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.			2

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.					4

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				3
2	Will be able to create individual menus using the principle of healthy eating plate.			2

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.				3

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.				3

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.					4
2	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.					4

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.					4
2	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.				3
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.					4

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	14	1	14
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	7	3	21
Reading	0	0	0
Assignment (Homework)	2	1	2
Project Work	3	3	9
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	7	4	28
Practice at a workplace	0	0	0
Occupational Activity	3	3	9
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	52	0	129