SCHOOL OF APPLIED MANAGEMENT SCIENCES

Gastronomy and Culinary Arts Program

GEAR 308 | Course Introduction and Application Information

Course Name
Contemporary Debates and Practise in Photography
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GEAR 308
Fall/Spring
3
0
3
5

Prerequisites
None
Course Language
English
Course Type
Service Course
Course Level
First Cycle
Mode of Delivery -
Teaching Methods and Techniques of the Course -
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives This module aims for students to gain both theoretical and practical experiences on different uses of photography by creating awareness about the contemporary approaches to it.
Learning Outcomes The students who succeeded in this course;
  • Will be able to read today’s photography with the knowledge of historical development of the photography.
  • Will relate the photography with fields, such as, media, art, architecture, fashion and advertising.
  • Will analyse the relationships and effects of political and cultural developments with the photography
  • Will have the skills to practise what they have learned.
  • Will be acquainted with the important figures and artists in photography history
  • Will analyse the effects of photography on mass media and communication.
Course Description This unit introduces various genres and fields of use of photography in which the themes and genres of practice units will be based on.

 



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 to the course
2 Brief History and Origins of Photography History by David Bate and screening of The Genius of Photography - I (59 mins)
3 Basics - I
4 Mini Assignment No Need; will not be graded
5 Lightroom Workshop Bring your computers with Lightroom installed
6 Photojournalism and Documentary Photography - I Screening of War Photographer by Christian Frei (97 mins)
7 Photojournalism and Documentary Photography - II Photojournalism and Tabloid Press by Karin E. Becker
8 Project I (20%) Bring your cameras, make sure they’re fully charged
9 Reviews of the first project/Lecture Global Photography by David Bate and Mass Media and Mass Markets by Mary Warner Marien
10 Project II (20%) Bring your cameras, make sure they’re fully charged
11 Still Life Screening of William Eggleston in the Real World by Michael Almereyda (84 mins)
12 Project III (20%) Bring your cameras, make sure they’re fully charged
13 Reviews/Lecture
14 Project IV (20%) Bring your cameras, make sure they’re fully charged
15 Project presentation of a photographer(s) Full attendance is mandatory.
16 Class presentation and discussion of the projects Full attendance is mandatory. An external examiner(s) might evaluate your works as well.

 

Course Notes/Textbooks

• Art and Photography – David Campany

• Photography – David Bate

• The Photography Reader – Liz Wells

• Photography: A Cultural History – M. W. Marien

• Education of a Photographer –Traub, Heller & Beller *

• Another Way of Telling – John Berger & Jean Mohr *

• Camera Lucida: Reflections on Photography – Roland Barthes *

   *** Related articles and/or materials will be supplied, if necessary. ***

   * Turkish translations are available.

Suggested Readings/Materials

Documentary films will be screened, when necessary.

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
1
20
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project
4
80
Seminar / Workshop
Oral Exams
Midterm
Final Exam
Total

Weighting of Semester Activities on the Final Grade
5
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
3
48
Laboratory / Application Hours
(Including exam week: '.16.' x total hours)
16
0
Study Hours Out of Class
12
3
36
Field Work
0
Quizzes / Studio Critiques
0
Portfolio
0
Homework / Assignments
0
Presentation / Jury
0
Project
1
14
14
Seminar / Workshop
0
Oral Exam
0
Midterms
0
Final Exam
0
    Total
98

 

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

 


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