| Course Type | Elective Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 3 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Explain the basic concepts of photography
- Have knowledge about visual aesthetics and photo composition.
- Knows how to take food and beverage photos according to their intended use.
- Recognize, use and maintain the physical environment, equipment and technologies related to the field.
- Food buffet decoration and visual presentation techniques of food knows and applies.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | This course, which is planned as an introduction to food photography, includes technical information and examples about the applications that will be needed in order to provide expertise in the fields of visual and written artistic applications. Students are educated in the food and food industry, especially in the field of marketing and communication, basic design concepts such as form, texture, balance, color, movement and integrity, and presentation plate design, written information, visual dimension applications. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Food and beverage and visual Aesthetics |
|
2nd Week |
Uses of food and beverage photography, product photography and advertising photography |
|
3rd Week |
Definition of photography |
|
4th Week |
Light |
|
5th Week |
Color |
|
6th Week |
Composition, basic ratios, visual perception |
|
7th Week |
Tools used in photography |
|
8th Week |
Midterm |
|
9th Week |
Tools Used in Photography: Lenses |
|
10th Week |
Tools Used in Photography: Tripods and other tools |
|
11th Week |
Light sources and light management |
|
12th Week |
Use of camera, exposure, white balance |
|
13th Week |
Special tools and accessories for food photography |
|
14th Week |
Composition in food photography, photo editing |
|
15th Week |
Final Exam |
|
| Recommended or Required Reading | |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
1 |
10 |
| Total(%) |
|
60 |
| Contribution of In-term Studies to Overall Grade(%) |
|
60 |
| Contribution of Final Examination to Overall Grade(%) |
|
40 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
2 |
2 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
14 |
1 |
14 |
| Preparation for Final exam |
1 |
18 |
18 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
15 |
15 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
2 |
2 |
| Homework |
|
|
|
| Total Work Load | 93 |
| Total Work Load / 30 (h) | 3.1 |
| ECTS Credit of the Course | 3 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
