Information Package
baskent.edu.tr

Program of Photography and Cameraman Operation

FKM181

FOOD STYLING AND PHOTOGRAPHY

Course Code
FKM181
Semester
-
Theory+Practice
3 + 0
ECTS
4
Course TypeElective Course
Course LevelAssociate Degree
Year of Study-
Semester-
ECTS4
Name of Lecturer(s) -
Learning Outcomes

At the end of this course, the students;

  1. Develops individual skills on artistic subjects, knows and applies visual presentation techniques.
  2. Gains the ability to use basic photographic information in food and food product images.
  3. Knows product lighting techniques.
  4. She/he knows how to visually aestheticize food products and dishes and can turn this into a promotional material.
  5. She/He can create aesthetic images of the places within the food and beverage sector for promotional purposes.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme Components
Course Description
Course Contents
WEEK TOPICS
1st Week Basic design concepts such as line, shape, texture, balance, color, movement, contrast and unity
2nd Week Application of design concepts in food and beverage businesses.
3rd Week Two- and three-dimensional design and analysis of plate designs, written explanation techniques, functional and visual dimensions.
4th Week Description and rules of decorating food
5th Week Garnishes, color harmony and composition
6th Week Garnishing red meat dishes
7th Week Decorating fish plates Decorating salads
8th Week Midterm Exam
9th Week Decorating soups and appetizers Decorating white meat dishes
10th Week Decorating cold fruits and desserts
11th Week Buffet design and arrangement
12th Week Decorating breakfast buffets
13th Week Buffet decoration for dinners, foyer decoration for congresses and meetings
14th Week Food photography practice
Recommended or Required ReadingGeorge, C., A'dan Z'ye Dijital Fotoğrafcılık Kitabı, 2011, İnkılap Kitapevi, İstanbul.
Yardımcı Ders Kitapları: Young, N. FoodPhotography: FromSnapshotsto Great Shots, Peachpit Press, 2014, England.
Planned Learning Activities and Teaching Methods
  • Lecture
  • Questions/Answers
  • Discussion
  • Practice
  • Project
  • Presentation
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 30
Practice 1 30
Total(%) 60
Contribution of In-term Studies to Overall Grade(%) 60
Contribution of Final Examination to Overall Grade(%) 40
Total(%) 100
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5
K1
K2 X X X X X
K3
K4
K5
K6
K7
K8
K9
K10
K11 X X X X X
K12 X X X X X
K13
K14