COURSE INTRODUCTION AND APPLICATION INFORMATION

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
5
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 / Workshop
Lecture / 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;
  • Explain basic photography knowledge and DSLR usage
  • Create a table composition for photographing the products.
  • Define special shooting techniques for food photography.
  • Apply the use of natural light to photograph tabletop objects with the necessary light settings.
  • Explain the importance of pre-shoot planning in food photography.
  • Apply plate preparation techniques for the camera.
  • Use photo editing techniques in various applications.
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

 



Course Category

 Core Courses
Major Area Courses
Supportive Courses
X
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Required Materials
1 Course introduction, observation and explanation
2 19th and 20th Century History of Photography Ian Haydn Smith, “Fotoğrafın Kısa Öyküsü”. S.12-43
3 Composition Rules in Photography Faruk Akbaş, “Fotoğrafta Pratik Kompozisyon”. S.34-197
4 Visual Codes and Image Analysis John Berger, “Görme Biçimleri”. S.7-34
5 The Meanings of Colors in Culture, Art and Psychology Pelin Gülşen, “Renkler: Tarih-Kültür- Sanat-Psikoloji”. S.27-81
6 Mythological and Cultural Responses to Food İlkgül Kaya Zenbilci, “Sanatta Tema: Yemek”. S.74-117
7 Art History of Food and its Representation in Photography İlkgül Kaya Zenbilci, “Sanatta Tema: Yemek”. S.15-74
8 Principles of Food Photography Helene Dujardin, “Plate to Pixel: Digital Food Photography and Styling”. S.24-50
9 Exam Week
10 Food Styling Helene Dujardin, “Plate to Pixel: Digital Food Photography and Styling”. S.395-523
11 Setting up the Shooting Scene Helene Dujardin, “Plate to Pixel: Digital Food Photography and Styling”. S.299-395
12 Light in Photography Helene Dujardin, “Plate to Pixel: Digital Food Photography and Styling”. S.103-172
13 Camera Angles in Photography Helene Dujardin, “Plate to Pixel: Digital Food Photography and Styling”. S.289-299
14 Photo Processing Techniques Helene Dujardin, “Plate to Pixel: Digital Food Photography and Styling”. S.523-537
15 Student Presentations and Evaluation
16 Student Presentations and Evaluation
Course Notes/Textbooks

Helene Dujardin, “Plate to Pixel: Digital Food Photography and Styling”. Wiley Pub. 2011
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

 

EVALUATION SYSTEM

Semester Activities Number Weighting
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
1
50
Project
1
50
Seminar / Workshop
Oral Exam
Midterm
Final Exam
1
Total

Weighting of Semester Activities on the Final Grade
2
100
Weighting of End-of-Semester Activities on the Final Grade
Total

ECTS / WORKLOAD TABLE

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
3
42
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
1
22
Project
1
22
Seminar / Workshop
Oral Exam
Midterms
Final Exams
1
    Total
150

 

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

 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