| TYPE OF COURSE UNIT | Elective Course |
| LEVEL OF COURSE UNIT | Master's Degree Without Thesis |
| YEAR OF STUDY | - |
| SEMESTER | - |
| NUMBER OF ECTS CREDITS ALLOCATED | 10 |
| NAME OF LECTURER(S) | -
|
| LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students;
1) Knows the requirements of food photography and makes the necessary setup settings for the product to be photographed.
2) Creates composition for photographing products. Adjusts light settings.
3) Knows and applies the importance of planning, light and composition in food photography.
4) Knows and applies the requirements and principles of food styling.
|
| MODE OF DELIVERY | Face to face |
| PRE-REQUISITES OF THE COURSE | No |
| RECOMMENDED OPTIONAL PROGRAMME COMPONENT | |
| COURSE DEFINITION | Visual appeal is a core principle of the culinary arts and effective visual representation and content is currently a crucial part of various forms of modern communication. This course aims to teach students basic skills related to food styling and photography. Topics to be covered during the course include general principles of photography and photography techniques, principles of design and plating, analysis of various foods and how they hold up to studio settings, prop design, food related brand designing. |
| COURSE CONTENTS | | WEEK | TOPICS |
|---|
| 1st Week | Artistic approaches in photography | | 2nd Week | Food Photography: Composition I | | 3rd Week | Food Photography: Composition II | | 4th Week | Special effects in photography | | 5th Week | Projecting images | | 6th Week | Camera effects I | | 7th Week | Camera Effects II | | 8th Week | Midterm | | 9th Week | Filter and effect applications | | 10th Week | Dark room effects I | | 11th Week | Dark room effects II | | 12th Week | Project presentations | | 13th Week | Project presentations | | 14th Week | Project presentations | | 15th Week | Final Exam |
|
| RECOMENDED OR REQUIRED READING | 1. Jean, L. B. (2008). Food Styling for Photographers. |
| PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Lecture,Discussion,Questions/Answers,Practice,Presentation,Project |
| ASSESSMENT METHODS AND CRITERIA | | | Quantity | Percentage(%) |
|---|
| Mid-term | 1 | 30 | | Other | 6 | 30 | | Total(%) | | 60 | | Contribution of In-term Studies to Overall Grade(%) | | 60 | | Contribution of Final Examination to Overall Grade(%) | | 40 | | Total(%) | | 100 |
|
| ECTS WORKLOAD |
| Activities |
Number |
Hours |
Workload |
| Midterm exam | 1 | 2 | 2 | | Preparation for Quiz | | | | | Individual or group work | 1 | 65 | 65 | | Preparation for Final exam | 1 | 60 | 60 | | Course hours | 14 | 3 | 42 | | Preparation for Midterm exam | 1 | 50 | 50 | | Laboratory (including preparation) | 4 | 4 | 16 | | Final exam | 1 | 3 | 3 | | Homework | 2 | 4 | 8 | | Presentation (including preperation) | 5 | 4 | 20 | | Field Research | 5 | 4 | 20 | | Total Workload | | | 286 |
|---|
| Total Workload / 30 | | | 9,53 |
|---|
| ECTS Credits of the Course | | | 10 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
