| Course Name | Food Styling and Photography |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 430 | Fall/Spring | 2 | 2 | 3 | 5 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Elective | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | - | |||||
| Assistant(s) | - | |||||
| Course Objectives | Acquiring necessary knowledge and skills in food styling photography |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | This course covers the preparation, decoration and decoration of plates in accordance with the basic design principles and covers the basic knowledge and skills related to 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 | Artistic interventions in photography | Food Styling for Photographers, Linda Bellingham Jean Ann Bybee 2008; chap. 1 p.1-11 |
| 2 | Food Photography: Composition I | Food Styling for Photographers, Linda Bellingham Jean Ann Bybee 2008; chap. 2 p.15-22 |
| 3 | Food Photography: Composition II | Food Styling for Photographers, Linda Bellingham Jean Ann Bybee 2008; chap. 2 p.15-22 |
| 4 | Special Effects | Food Styling for Photographers, Linda Bellingham Jean Ann Bybee 2008; chap. 2 p.15-22 |
| 5 | Projecting the images | Food Styling for Photographers, Linda Bellingham Jean Ann Bybee 2008; chap. 3 p.27-54 |
| 6 | Camera Effects I | Food Styling for Photographers, Linda Bellingham Jean Ann Bybee 2008; chap. 4 p.55-69 |
| 7 | Camera Effects II | Food Styling for Photographers, Linda Bellingham Jean Ann Bybee 2008; chap. 4 p.55-69 |
| 8 | Midterm Exam | |
| 9 | Effects with filter | Food Styling for Photographers, Linda Bellingham Jean Ann Bybee 2008; chap. 5 p.73-82 |
| 10 | Motion | Food Styling for Photographers, Linda Bellingham Jean Ann Bybee 2008; chap. 5 p.73-82 |
| 11 | Film effects | Food Styling for Photographers, Linda Bellingham Jean Ann Bybee 2008; chap. 6 p.87-108 |
| 12 | Darkroom Effects I | Food Styling for Photographers, Linda Bellingham Jean Ann Bybee 2008; chap. 7 p.115-150 |
| 13 | Darkroom Effects II | Food Styling for Photographers, Linda Bellingham Jean Ann Bybee 2008; chap. 7 p.115-150 |
| 14 | Project Presentations | |
| 15 | Project Presentations | |
| 16 | Review of the Semester |
| Course Notes/Textbooks | Food Styling for Photographers, Linda Bellingham Jean Ann Bybee 2008; ISBN: 978-0-240-81006-5 |
| Suggested Readings/Materials |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | 2 | 10 |
| Portfolio | ||
| Homework / Assignments | 2 | 30 |
| Presentation / Jury | ||
| Project | 1 | 30 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | ||
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 5 | 70 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 30 |
| 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 | 16 | 2 | 32 |
| Field Work | |||
| Quizzes / Studio Critiques | 2 | 3 | |
| Portfolio | |||
| Homework / Assignments | 2 | 9 | |
| Presentation / Jury | |||
| Project | 1 | 18 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | |||
| Final Exams | 1 | 18 | |
| Total | 156 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | X | ||||
| 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 | X | ||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society | X | ||||
| 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 | X | ||||
| 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) | X | ||||
| 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 | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
