SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
GEAR 303 | Course Introduction and Application Information
| Course Name |
Clothes in the Movies
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GEAR 303
|
Fall/Spring
|
2
|
2
|
3
|
4
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Service Course
|
|||||
| Course Level |
First Cycle
|
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| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to enable students to comprehend the relationship between fashion and cinema by means of films and readings and to acquire the necessary skills for analysis at academic level. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course will provide an advanced level of knowledge in the cultural and artistic context of fashion. This course will consist of 3 thematically divided sections: a. films about the fashion industry; b. Films, clothing and identity, c. Films, clothing and storytelling. |
|
|
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 | Costume and Character: The Great Gatsby | Reading: http://clothesonfilm.com/costume-in-the-great-gatsby-use-your-imagination/ http://clothesonfilm.com/martinprada-great-gatsby-collaboration-fashion-as-costume/ |
| 3 | Lecture on Costume and character and explanation of assignment | |
| 4 | Costume and Character: Elizabeth: The Golden Age, Shekhar Kapur,2007 | Chapter 4, Laver, James, A Concise History of Fashion, Thames and Hudson, 1992 |
| 5 | Costume and Gender: Orlando, Sally Potter,1992 | Chapter 4, Laver, James, A Concise History of Fashion, Thames and Hudson, 1992 |
| 6 | Costume and Gender: The Iron Lady, Phyllida Lloyd 2011 | https://clothesonfilm.com/the-iron-lady-co stume-as-distinction-gender-and-protecti on/ |
| 7 | Costume and Time: Marie Antoinette Sophia Coppola 2006 | http://costumevault.blogspot.com/2016/02/marie-antoinette-working-with.html http://costumevault.blogspot.com/2015/11/marie-antoinette-telling-story-through.html |
| 8 | Costume and Time: The Grand Budapest Hotel, Wes Anderson,2014 | https://clothesonfilm.com/the-wes-anderson-collection-the-grand-budapest-hotel/ |
| 9 | Costume and Time: Phantom Thread | Chapter 10: Laver, James, History of Fashion, Thames and Hudson, 1992,p.252-292. |
| 10 | Lecture on Subcultures and Style | |
| 11 | Costume and Subcultures: Funny Face | Chapter 10: Laver, James, History of Fashion, Thames and Hudson, 1992,p.252-292. |
| 12 | MIDTERM EXAM | All movies and literature mentioned above, plus class discussions |
| 13 | PRESENTATIONS | Group work |
| 14 | PRESENTATIONS | Group work |
| 15 | Semester Review | |
| 16 | Final project |
| Course Notes/Textbooks | Stella Bruzzi, Undressing cinema. Clothing and identity in the movies, London 1997. Laver, James, A Concise History of Fashion, Thames and Hudson, 1992, ISBN:0-500-20348-2 Blog: www.clothesonfilm.com |
| Suggested Readings/Materials | Blog: www.clothesonfilm.com |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
30
|
| Presentation / Jury | ||
| Project |
1
|
30
|
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
40
|
| 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 |
10
|
2
|
20
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
10
|
10
|
| Presentation / Jury |
0
|
||
| Project |
1
|
8
|
8
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
20
|
20
|
| Final Exam |
0
|
||
| Total |
122
|
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 |
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| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
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| 4 | Recognizes and evaluates the impact of gastronomy on culture and society |
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| 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 |
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| 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. |
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| 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 |
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| 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 |
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| 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) |
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| 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 |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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