STORYBOARD CREATING TECHNIQUES PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
STV359	STORYBOARD CREATING 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:	The course aims to increase students' visual expression and planning skills.
Contents of the Course Unit:	How to turn a script into a visual story through various techniques: the place and necessity of a 'storyboard' in the construction will be discovered. Throughout the course, the storyboard formation process will be examined with the help of various examples from elephants and animations. In this course, basic drawing techniques, concept design, 3D visualization and digital film production possibilities will be examined.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Develop the ability of visual storytelling.
Develop the ability of visual communication and consecutive order.
Gain the ability of scenario analysis and composition aesthetics.
Apply the basic three dimension visualization skills to the projects related to the profession.
Visual thinking and pre-shooting planning skills develop.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Reading and Research	Basic Perspective	Lecture, Discussion and Practice
2	Reading and Research	Motion Drawing	Lecture, Discussion and Practice
3	Reading and Research	Composition, Staging, Light	Lecture, Discussion and Practice
4	Reading and Research	Understand and disassemble the scenario	Lecture, Discussion and Practice
5	Reading and Research	Stage Types, Stage Stream, Camera Transitions	Lecture, Discussion and Practice
6	Reading and Research	Directing the Eye, Feeling, Feeling and Knowledge	Lecture, Discussion and Practice
7	Reading and Research	Continuity of Space and Time	Lecture, Discussion and Practice
8	-	MID-TERM EXAM	-
9	Reading and Research	Benefits of technology	Lecture, Discussion and Practice
10	Reading and Research	Basic 3D Visualization	Lecture, Discussion and Practice
11	Reading and Research	From the storyboard to the project	Lecture, Discussion and Practice
12	Reading and Research	Questioning Images	Lecture, Discussion and Practice
13	Reading and Research	Summary of all topics	Lecture, Discussion and Practice
14	Reading and Research	Inquiry and Help Criticism	Lecture, Discussion and Practice
15	Reading and Research	Homework Reviews	Lecture, Discussion and Practice
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Cristiano, G. (2011). The Storyboard Artist. E-book: Michael Wiese Productions.
Stam, R. (2014). Sinema Teorisine Giriş. İstanbul: Ayrıntı Yayınları.
Mecado, G. (2011). Sinemacının Gözü. İstanbul: Hil Yayın.
Vineyard, J. (2010). Sinemada Çekim Teknikleri. İstanbul: İstanbul Organizasyon.
Parramon, M. J. (1995). Çizim ve Resim Sanatı. İstanbul: Remzi Kitabevi.
May, R. (2019). Yaratma Cesareti. İstanbul Metis.
Brown, B. (2014). Sinematografi - Kuram ve Uygulama. İstanbul: Hil Yayın.
Eisenstein, S. M. (2006). Sinema Dersleri. İstanbul: Agora Kitaplığı.
Bergman, I. (2012). Sinematografi İnsan Yüzüdür. İstanbul: Agora Kitaplığı.
Dmytryk, E. (2020). Sinemada Yönetmenlik. İstanbul: Agora Kitaplığı.

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	14	2	28
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	5	3	15
Project Work	5	2	10
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	5	3	15
Practice at a workplace	0	0	0
Occupational Activity	5	2	10
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	50	0	124