FILM CRITICISM PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
STV472	FILM CRITICISM	5	3	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:	Through this course, students will have knowledge about narrative theories and the creation of filmic meaning and will have a basic knowledge of film analysis and criticism.
Contents of the Course Unit:	The content of this course includes concepts such as cinema theories, events in the film, characters, music and fiction. In addition, the process of creating meaning in film will be mentioned.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Gains the ability to understand, categorize and extract the meaning of film.
Uses the technical information taught in film analysis.
Interprets and distinguishes philosophy and semiotics within the story.
Improves the ability to write a film critique that can be published.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	General Knowledge	Definition of film criticism	Lecture and Discussion
2	Reading and Research	Popular film readings-criticism distinction	Lecture and Discussion
3	Reading and Research	Responsibility of criticism	Lecture and Discussion
4	Reading and Research	Basic concepts for criticism	Lecture and Discussion
5	Reading and Research	Shooting, scene	Lecture and Discussion
6	Reading and Research	Camera movements	Lecture and Discussion
7	Reading and Research	Editing	Lecture and Discussion
8	-	MID-TERM EXAM	-
9	Reading and Research	Criticism and philosophy	Lecture and Discussion
10	Reading and Research	Sociological approach in film, Historical approach in film	Lecture and Discussion
11	Reading and Research	Semiotic approach in film, Psychoanalytic approach in film	Lecture and Discussion
12	Reading and Research	Cognitive approach in film, feminist approach in criticism	Lecture and Discussion
13	Reading and Research	Film Watching, Analysis and Criticism	Lecture, Movie Screening and Discussion
14	Reading and Research	Film Watching, Analysis and Criticism	Lecture, Movie Screening and Discussion
15	Reading and Research	An overview	Lecture and Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Kabadayı, L. (2013). Film Eleştirisi Kuramsal Çerçeve ve Sinemamızdan Örnek Çözümlemeler. İstanbul: Ayrıntı Publishing.
Corrigan, T. (1997). A Short Guide to Writing About Film. New York: Longman Press.
Özden, Z. (2014), Film Eleştirisi, İstanbul: İmge Kitapevi.
Ryan, M. (2013), Eleştiriye Giriş Edebiyat-Sinema-Kültür, Ankara: Deki Yayın.
Benjamin, W. (2022) Sanatta ve Edebiyatta Eleştiri (Çev: Mustafa Tüzel), İstanbul: İletişim Yayınları.
Smith, G. (2008) Dünya Sinema Tarihi (Çev: Ahmet Fethi) ;stanbul: Kabalcı Yayınları.
Benjamin, W. (1995)Estetiteze Edilmiş Yaşam (Sun: Ünsal Oskay) İstanbul: Der Yayınları.
Büker, S.& Topçu, Y.G. (2010) Sinema: Tarih-Kuram-Eleştiri, İstanbul: Kırmızı Kedi.
Oskay, Ü. (2014) Popüler Kültür Açısından Çağdaş Fantazya Bilim-Kurgu ve Korku Sineması, İstanbul: İnkılap Yayınevi.
Thomson, D. (2018) Bir Film Nasıl İzlenir (Çev: Ayşecan Ay) İstanbul: Alfa Yayınları.

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	1	14
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	2	3	6
Assignment (Homework)	3	3	9
Project Work	0	0	0
Seminar	7	3	21
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	3	3	9
Practice at a workplace	0	0	0
Occupational Activity	3	3	9
Social Activity	3	3	9
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	1	3	3
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	126