SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
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 |
-
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionQ&ACritical feedbackApplication: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
| 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;
|
| Course Description | 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. |
|
|
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 | |
| 2 | History of Photography & Photography Basics | Davenport, A., 1991, The History of Photography, Focal Press: Boston, ISBN: 0-8263-2076-7 p.3-29. Turner, P., 1987, History of Photograph, Bison Books Corp: USA, ISBN: 0-671-08923-4, p. 11-35. Stuckey, S., National Geographic Complete Photography, 2011, National Geographic Society: USA, ISBN: 978-142620776, p. 9-196. |
| 3 | Photography Basics II & Assignment | Diprose, G. and Robins, J., 2012, Photography: the new basics: principles, techniques and practice, Thames&Hudson: United Kingdom, ISBN: 978-0-500-28978-5, p. 45-68 and p.113-140. |
| 4 | Project I (%10) Change your angle! | |
| 5 | Project I Continues & Adobe Camera Raw Workshop | Sheppard, R., 2008, Adobe Camera Raw For Digital Photographers Only, 2nd ed., Wiley Publishing: Indiana, ISBN: 978-0-470-22457-1, p.73-266. |
| 6 | Project II (%10) Portrait Photography & Basics of Photostudio Equipment | Child, J. , Studio Photography Essential Skills, 2008, 4th ed., Focal Press: Canada, ISBN: 978-0-240-52096-4, p. 45-126 Lewinski, J. and Magnus, M., The Book of Portrait Photography, 1982, Alfred A. Knopf Inc. : New York, ISBN: 978-0394524689, p.6-72 Smith, B., Secrets of Great Portrait Photography: Photographs of the Famous and Infamous, 2013, New Riders: USA, ISBN: 978-0-321-80414-3, p. 18-194 |
| 7 | Project II Continues | |
| 8 | Project III (%10) Indoor & Outdoor Fashion Photography | Siegel, E, 2008, The Fashion Photography Course: First Principles to Successful Shoot - the Essential Guide, Thames&Hudson: London, ISBN: 978-0-500-28769-9, p.10-99. |
| 9 | Project III Continues | - |
| 10 | Project IV (%10) Still Life Photography | Perweiler, G., 1984, Secrets of Studio Still Life Photography, Amphoto: New York, ISBN: 0-8174-5898-0, p.6-133 |
| 11 | Project IV Continues & Project V (%10) A day in your life | - |
| 12 | Photoshoot Event | |
| 13 | Project V Continues | |
| 14 | Project V Continues & Portfolio Submission Brief | |
| 15 | Semester Review | Portfolio Submission |
| 16 | Semester Review |
| Course Notes/Textbooks | |
| Suggested Readings/Materials | Davenport, A., 1991, The History of Photography, Focal Press: Boston, ISBN: 0-8263-2076-7 p.3-29 Turner, P., 1987, History of Photograph, Bison Books Corp: USA, ISBN: 0-671-08923-4, p. 11-35 Stuckey, S., National Geographic Complete Photography, 2011, National Geographic Society: USA, ISBN: 978-142620776, p. 9-196 Diprose, G. and Robins, J., 2012, Photography: the new basics: principles, techniques and practice, Thames&Hudson: United Kingdom, ISBN: 978-0-500-28978-5, p. 45-68 and 113-140 Sheppard, R., 2008, Adobe Camera Raw For Digital Photographers Only, 2nd ed., Wiley Publishing: Indiana, ISBN: 978-0-470-22457-1, p.73-266 Lewinski, J. and Magnus, M., The Book of Portrait Photography, 1982, Alfred A. Knopf Inc. : New York, ISBN: 978-0394524689, p.6-72 Smith, B., Secrets of Great Portrait Photography: Photographs of the Famous and Infamous, 2013, New Riders: USA, ISBN: 978-0-321-80414-3, p. 18-194 Child, J. , Studio Photography Essential Skills, 2008, 4th ed., Focal Press: Canada, ISBN: 978-0-240-52096-4, p. 45-126 Siegel, E, 2008, The Fashion Photography Course: First Principles to Successful Shoot - the Essential Guide, Thames&Hudson: London, ISBN: 978-0-500-28769-9, p.10-99 Perweiler, G., 1984, Secrets of Studio Still Life Photography, Amphoto: New York, ISBN: 0-8174-5898-0, p.6-133 |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
10
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio |
1
|
30
|
| Homework / Assignments |
1
|
10
|
| Presentation / Jury | ||
| Project |
1
|
50
|
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm | ||
| Final Exam | ||
| Total |
| Weighting of Semester Activities on the Final Grade |
4
|
100
|
| Weighting of End-of-Semester Activities on the Final Grade | ||
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
2
|
32
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
| Study Hours Out of Class |
14
|
2
|
28
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
1
|
28
|
28
|
| Homework / Assignments |
1
|
10
|
10
|
| Presentation / Jury |
0
|
||
| Project |
5
|
10
|
50
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
0
|
||
| Final Exam |
0
|
||
| Total |
180
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts |
|||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
|||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
|||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society |
|||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
|||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
|||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
|||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
|||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
|||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
|||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently |
|||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
SOCIAL MEDIA
NEWS |ALL NEWS
Award-Winning Book Receives Great Interest
The book ‘Ege Otları (Aegean Herbs)’ authored by Asst. Prof. Dr. Betül Öztürk from Department of Gastronomy and Culinary Arts, Izmir University
Appointment ceremony for 104 academics
A special ceremony was held at Izmir University of Economics (IUE) for the 104 academics appointed to professorship, associate professorship, and assistant
Aegean flavors from the chefs of the future
Izmir University of Economics (IUE) Department of Gastronomy and Culinary Arts left its mark on the 6th Izmir GastroFest, organized this year with
They added flavor to GURMEFEST
GURMEFEST, one of the biggest food, drink and entertainment festivals of Izmir, was ‘flavored’ with the dishes prepared and presented by the
“Izmir and Bodrum will class up”
The MICHELIN Guide, one of the most prestigious restaurant rating systems in the world, has added Izmir and Bodrum to its Turkish
IUE graduates will prepare the flavors unique to Turkish cuisine
Bilsev Group, who is preparing to expand to Dubai this year with its Ferdi Baba, Fabrice Restaurant and Baba Pizza brands, will