| 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 | The aim of this course is to acquire 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. |
| Related Sustainable Development Goals | |
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| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | X | |
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction | |
| 2 | Camera Settings and Modes | H. Dujardin, “Plate to Pixel, Digital food Photography & Styling”, (Wiley Publishing, 2011),Chap. 2: Camera settings and mode, p.32-59. |
| 3 | Natural Light Food Photography 1 (indoor) | H. Dujardin, “Plate to Pixel, Digital food Photography & Styling”, (Wiley Publishing, 2011),Chap. 3: Natural light photography, p.60-93. |
| 4 | Natural Light Food Photography 2 (Outdoor) | H. Dujardin, “Plate to Pixel, Digital food Photography & Styling”, (Wiley Publishing, 2011), Chap.4 : Artificial light photography, p.60-93. |
| 5 | Camera Angles | 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 | Setting up for Capture | H. Dujardin, “Plate to Pixel, Digital food Photography & Styling”, (Wiley Publishing, 2011),Chap. 7: Styling, p.185-204 |
| 10 | Create a Scene , Feauture the Dish | H. Dujardin, “Plate to Pixel, Digital food Photography & H. Styling”, (Wiley Publishing, 2011),Chap. 7: Styling, p.185-204 |
| 11 | PostProduction | H. Dujardin, H., “Plate to Pixel, Digital food Photography & Styling”, (Wiley Publishing, 2011),Chap. 8: After capture, p.223-236. Nicole S. Young, ‘’Food Photography: From Snapshots to Great Shots’’, chapter 7, p.147-199. |
| 12 | Plating Techniques 1 | 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 | Plating Techniques 2 | Nicole S. Young, ‘’Food Photography: From Snapshots to Great Shots’’, chapter 7, p.201-270 |
| 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. Food Photography from Snapshots to Great Shots /Nicole S. Young,Peachpit Press,ISBN13: 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 | 20 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | 2 | 10 |
| 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 | 2 | 28 |
| Field Work | |||
| Quizzes / Studio Critiques | 2 | 3 | |
| Portfolio | |||
| Homework / Assignments | 2 | 6 | |
| Presentation / Jury | |||
| Project | 1 | 25 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | |||
| Final Exams | 1 | 15 | |
| Total | 150 |
| # | 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
