At the end of this course, the students; 1) Learns how to design ready-to-serve food. 2) Develops individual talents on artistic subjects, knows and applies visual presentation techniques. 3) Develops individual skills on artistic subjects, knows and applies visual presentation techniques. 4) It uses the subtleties of the art of photography to make the serving plates, which are called edible works of art, permanent. 5) While positioning the food or product, it analyzes the appropriate use of light, colors, decor and accessories.
MODE OF DELIVERY
Face to face
PRE-REQUISITES OF THE COURSE
No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
COURSE CONTENTS
WEEK
TOPICS
1st Week
Introduction to Food Photography
2nd Week
Camera Settings
3rd Week
SLR and DSLR Camera lenses
4th Week
Camera Settings when taking food images
5th Week
Food Photography eqipments
6th Week
Lighting setup for food
7th Week
More setup for hawker, restaurant and high class food photography.
8th Week
Midterm Exam
9th Week
Develop an eye for composition and the arrangement of food elements.
10th Week
Shooting food interior and exterior environment
11th Week
Food tricks in food photography I
12th Week
Food tricks in food photography II
13th Week
Beverage Photography
14th Week
Food Photography and marketing
15th Week
RECOMENDED OR REQUIRED READING
George, 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,Practice,Presentation
ASSESSMENT METHODS AND CRITERIA
Quantity
Percentage(%)
Mid-term
1
40
Total(%)
40
Contribution of In-term Studies to Overall Grade(%)
40
Contribution of Final Examination to Overall Grade(%)
60
Total(%)
100
ECTS WORKLOAD
Activities
Number
Hours
Workload
Midterm exam
1
1
1
Preparation for Quiz
0
0
0
Individual or group work
14
5
70
Preparation for Final exam
1
25
25
Course hours
14
3
42
Preparation for Midterm exam
1
20
20
Laboratory (including preparation)
0
0
0
Final exam
1
1
1
Homework
0
0
0
Total Workload
159
Total Workload / 30
5,3
ECTS Credits of the Course
5
LANGUAGE OF INSTRUCTION
Turkish
WORK PLACEMENT(S)
No
KEY LEARNING OUTCOMES (KLO) / MATRIX OF LEARNING OUTCOMES (LO)
