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
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives The objective of the course is to give general insight in the relationship between fashion and the cinema by reading about and looking at movies to acquire the skills necessary to analyze movies at an academic level. Furthermore, the course will provide increased knowledge about the cultural and artistic context of fashion.
Learning Outcomes The students who succeeded in this course;
  • Have a general understanding of the development of the cinema since it’s beginnings
  • Have learned to look at movies in an analytical way
  • Understand the narrative possibilities of clothes in film
  • Understand the connection between clothes and character
  • Be able to express their judgement about the meaning and the quality of movies by using convincing arguments
  • Have developed skills in oral and written presentation
Course Content The theory and history will be summarily introduced in lectures. Simultaneously, watching films and discussing them in class will start from the first class on. This will remain the most important activity throughout the course. The course will be divided into three thematically organized chapters: a. films about the fashion industry; b. Films, clothing and identity, c. Films,clothing and storytelling

 



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
2 Costume and character: The big Lebowski, Coen brothers, 1997 Reading: http://clothesonfilm.com/the-big-lebowski-jeff-bridges-chills-in-a-cowichan-cardigan/9808/ http://clothesonfilm.com/double-feature-review-the-big-lebowski-chris-thoughts/9316/ http://clothesonfilm.com/double-feature-review-the-big-lebowski-kb-thoughts/10994/
3 Costume and character: Rocky, John Avildsen, 1976 http://clothesonfilm.com/from-bum-to-italian-stallion-sylvester-stallone-as-rocky/34902/; http://clothesonfilm.com/rocky-talia-shire-as-adrian-from-geek-to-chic/7877/
4 Lecture on Costume and character and explanation of assignment 1
5 Costume and character: Belle de jour, Luis Bunuel, 1967 Reading: http://clothesonfilm.com/belle-de-jour-sex-and-alienation/4470/
6 Costume and time: Marie Antoinette (Sophia Coppola 2006) http://costumevault.blogspot.com.tr/2016/02/marie-antoinette-working-with.html http://costumevault.blogspot.com.tr/2015/11/marie-antoinette-telling-story-through.html
7 Costume and time: The Great Gatsby, Baz Luhrmann, 2013 http://clothesonfilm.com/costume-in-the-great-gatsby-use-your-imagination/31566/
8 Costume and time: Annie Hall, Woody Allen, 1977 http://www.glamamor.com/2012/10/the-style-essentials-seems-like-old.html
9 Lecture on Social class and clothes
10 Social class: The Great Gatsby, Baz Luhrmann, 2013 http://clothesonfilm.com/costume-in-the-great-gatsby-use-your-imagination/31566/
11 Social class: Goodfellas, Martin Scorcese, 1990; preparation of presentation Bruzzi, 67-94
12 Social class: Once upon a time in Anatolia, Nuri Bilge Ceylan, 2011 https://www.theguardian.com/film/2012/mar/15/once-upon-a-time-in-anatolia
13 MIDTERM EXAM All movies and literature mentioned above, plus class discussions
14 Individual meetings about presentations
15 PRESENTATIONS
16 PRESENTATIONS

 

Course Textbooks

Stella Bruzzi, Undressing cinema. Clothing and identity in the movies, London 1997. Blog: www.clothesonfilm.com

References

Blog: www.clothesonfilm.com

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
2
30
Presentation / Jury
1
30
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
40
Final / Oral Exam
Total

Contribution of Semester Work to Final Grade
Contribution of Final Work to Final Grade
4
100
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
2
32
Laboratory / Application Hours
Including exam week: 16 x total hours
16
2
Study Hours Out of Class
10
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
2
5
Presentation / Jury
1
8
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
20
Final / Oral Exam
    Total
122

 

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