| Course Name | Food Styling and Photography |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 220 | Fall/Spring | 2 | 2 | 3 | 4 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Elective | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | Blended | |||||
| Teaching Methods and Techniques of the Course | Application: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to impart basic knowledge and skills about food styling and photography. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | This course covers the basic knowledge and skills of preparing, decorating and decorating plates in line with basic design principles and food photography. This course covers the basic knowledge and skills of preparing, decorating and decorating plates in line with basic design principles and food photography. This course covers the basic knowledge and skills of preparing, decorating and decorating plates in line with basic design principles and food photography. |
| Related Sustainable Development Goals | |
|
| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | X | |
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to Course - History of Food Photography | |
| 2 | Camera Settings and Modes - Importance of Using Manual Camera | H. Dujardin, “Plate to Pixel, Digital food Photography & Styling”, (Wiley Publishing, 2011),Chap. 2: Camera settings and mode, p.32-59. |
| 3 | Natural Light for Food Photography (indoor) and It's Control -1- | H. Dujardin, “Plate to Pixel, Digital food Photography & Styling”, (Wiley Publishing, 2011),,Chap.4 : Artificial light photography, p.60-93. |
| 4 | Natural Light for Food Photography (Outdoor) and It's Control -2- | H. Dujardin, “Plate to Pixel, Digital food Photography & Styling”, (Wiley Publishing, 2011),,Chap.4 : Artificial light photography, p.60-93. |
| 5 | Camera Angles Used in Food Photography | H. Dujardin, “Plate to Pixel, Digital food Photography & Styling”, (Wiley Publishing, 2011),Chap. 6: Setting up for capture, p.126-160. |
| 6 | Composition Techniques 1 | H. Dujardin, “Plate to Pixel, Digital food Photography & Styling”, (Wiley Publishing, 2011),Chap. 6: Setting up for capture, p.126-160. |
| 7 | Composition Techniques 2 | H. Dujardin, “Plate to Pixel, Digital food Photography & Styling”, (Wiley Publishing, 2011),Chap. 6: Setting up for capture, p.126-160 |
| 8 | Introduction to Food Styling | L. Bellingham & J. A. Bybee, “Food styling for photographers: A guide to creating your own appetizing art”, (CRC Press, 2008), chap. 1: Introduction to food styling, p.1-11 |
| 9 | Basic Items to Consider When Setting up a Scene | H. Dujardin, “Plate to Pixel, Digital food Photography & Styling”, (Wiley Publishing, 2011),Chap. 7: Styling, p.185-204. |
| 10 | Creating a Scene and Story in Food Photography | H. Dujardin, “Plate to Pixel, Digital food Photography & H. Styling”, (Wiley Publishing, 2011),Chap. 7: Styling, p.185-204. |
| 11 | Plating Techniques for the Camera -1- | Food Photography: From Snapshots to Great Shots ,Nicole S. Young ,chapter 7 , p.201-270 |
| 12 | Plating Techniques for the Camera -2- | L. Bellingham & J. A. Bybee, “Food styling for photographers: A guide to creating your own appetizing art”, (CRC Press, 2008), Chap. 4: Making a salad for the camera, p.56-69 |
| 13 | Photo Processing Techniques | H. Dujardin, H., “Plate to Pixel, Digital food Photography & Styling”, (Wiley Publishing, 2011),Chap. 8: After capture, p.223-236. Food Photography: From Snapshots to Great Shots ,Nicole S. Young ,chapter 6 , p.147-199 |
| 14 | Project Presentations | |
| 15 | Review of the Semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Dujardin, H., “Plate to Pixel, Digital food Photography & Styling”, Wiley Publishing, 2011, ISBN: 978-0-470-93213-1. Bellingham, L., & Bybee, J. A., “Food styling for photographers: A guide to creating your own appetizing art”, CRC Press, 2008, ISBN 13: 978-0-240-81006-5. Young Nicole S., ‘’Food Photography: From Snapshots to Great Shots’’, Peachpit Press, ISBN 13: 978-0-321-78411-7 |
| Suggested Readings/Materials | Glyda, J. “Food Photography, Creating Appetizing Images”, Routledge, 2019, ISBN :978-113-8502-215 Feast for the Eyes, The Story of Food in Photography,Susan Bright, Aperture Press, ISBN : 978-159711-361-8 |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 15 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | 2 | 15 |
| Portfolio | ||
| Homework / Assignments | 2 | 20 |
| Presentation / Jury | ||
| Project | 1 | 20 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | ||
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 6 | 60 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 40 |
| Total |
| Semester 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 | 14 | 1 | 14 |
| Field Work | |||
| Quizzes / Studio Critiques | 2 | 5 | |
| Portfolio | |||
| Homework / Assignments | 2 | 6 | |
| Presentation / Jury | |||
| Project | 1 | 8 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | |||
| Final Exams | 1 | 12 | |
| Total | 120 |
| # | 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 | X | ||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | X | ||||
| 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
