| 1 |
- |
General Information About the Course Content, Introduction of Course Materials, History of Photography, Perception Stages of Photography |
- |
| 2 |
- |
Historical Development of Photography in the World and in Turkey, The First Photographers, Color Photography, Digital Cameras, Main Components of a Camera |
- |
| 3 |
- |
Shooting Modes in Digital Cameras, Working Principles of Cameras, ISO (ASA) and Grain Concepts |
- |
| 4 |
- |
Contrast in Photography, Color Temperature and Kelvin Measurement Units, What is Depth of Field? |
- |
| 5 |
- |
Current Usage Areas, Importance and Functions of Food Photography |
- |
| 6 |
- |
Photography Equipment Used in Product Photography |
- |
| 7 |
- |
Photographing Equipment Used in Food and Beverage Production and Lighting Techniques |
- |
| 8 |
- |
Practical Shooting Exercises and Preliminary Evaluation |
- |
| 9 |
- |
Supporting Equipment Used in Food and Beverage Photography |
- |
| 10 |
- |
ARA SINAV |
- |
| 11 |
- |
Technical and Artistic Considerations in Food and Beverage Photography |
- |
| 12 |
- |
Framing, Depth of Field, and the Importance of Color in Product Photography |
- |
| 13 |
- |
Emphasizing Motion in Photography |
- |
| 14 |
- |
Project Evaluation |
- |
| 15 |
- |
General Review and Feedback Session |
- |
| 16 |
- |
FİNAL |
- |
| 17 |
- |
FİNAL |
- |