GEAR 212 | Course Introduction and Application Information

Course Name
Basic Photography
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GEAR 212
Fall/Spring
2
2
3
6

Prerequisites
None
Course Language
Course Type
Second Foreign Language
Course Level
-
Course Coordinator
Course Lecturer(s) -
Assistant(s) -
Course Objectives The main objective of the course is to develop a working knowledge of photography through the application of skills regarding camera choices, lens choices, camera operation (aperture/shutter speed/ISO), lighting, composition and image processing. Through a series of genre-oriented assignments, students will learn to shoot and edit according to assignments/client briefs.
Learning Outcomes The students who succeeded in this course;
  • Students will be able to effectively operate a Digital SLR camera through the use and manipulation of manual controls
  • Students will be able to ‘problemshoot’ and confidently make technical decisions according to a variety of a photographic scenarios
  • Students will be able to effectively frame a subject using intuitive and/or guided methods
  • Students will be able to demonstrate an operational/practical difference between different genres of photography
  • Students will be able to curate and edit their own images in the form of a visual essay
Course Content Through bi-weekly assignments, students are expected to produce photographs according to the demands/technical requirements of the following genres: street photography, architectural photography, product photography, and fashion photography.

 



Course Category

Core Courses
Major Area Courses
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction General introduction to the course and informing students about their upcoming needs during the semester.
2 Workshop How it all began?
3 Basics-I Understanding the Camera & Introduction to Exposure
4 Basics - II Understanding Exposure: Aperture & Shutter Speed & ISO
5 Basics – III & Mini Assignment - I White Balance, Light Metering, Drive and Focus Modes (Mini assignment – I),
6 Lightroom Workshop Students are required to bring their computers with Adobe Lightroom installed.
7 Mini assignment – II DSLR Camera, card(s), fully charged battery and necessary cables. Mini Assignment – II will not be graded.
8 Project I (%20) DSLR Camera, card(s), fully charged battery and necessary cables.
9 Still Life Lecture No preparation is needed.
10 Project II (%20) DSLR Camera, card(s), fully charged battery and necessary cables.
11 Landscape Lecture No preparation is needed.
12 Project III (%20) DSLR Camera, card(s), fully charged battery and necessary cables.
13 Lecture about the upcoming 4th Project No preparation is needed.
14 Project IV (%20) DSLR Camera, card(s), fully charged battery and necessary cables.
15 Submission Bring prints of each series of photos.
16 Review of the semester

 

Course Textbooks
References

Resources will be announced throughout the course.

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
20
Laboratory / Application
1
20
Field Work
1
20
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
1
20
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
20
Final / Oral Exam
Total

Contribution of Semester Work to Final Grade
5
100
Contribution of Final Work to Final Grade
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
4
64
Laboratory / Application Hours
Including exam week: 16 x total hours
16
2
Study Hours Out of Class
Field Work
1
28
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
1
28
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
28
Final / Oral Exam
    Total
180

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts
3 Carries best practices in terms of work and food security, safety and hygiene in food production
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation
5 Recognizes and evaluates the impact of gastronomy on culture and society
6 Possesses visual thinking skils and effectively conveys visual concepts
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member
8 Initiates culinary projects and can assume leadership for success
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest