Course Detail

Course Description Course Outline Course Contribution to Program Qualifications Assessment Methods ECTS-Workload Detail Informations of the Course Numerical Data

Course Description

Course	Code	Semester	T+P (Hour)	Credit	ECTS
BASIC DESIGN	GMS1116558	Fall Semester	1+4	3	6

Course Program

Prerequisites Courses
Recommended Elective Courses

Language of Course	Turkish
Course Level	First Cycle (Bachelor's Degree)
Course Type	Required
Course Coordinator	Assist.Prof. Emine OLUM
Name of Lecturer(s)	Lect. Atilla ATALA, Lect. Zeynep CİNİSLİ
Assistant(s)	Res. Asst. Güliz Kabasoğlu, Res. Asst. Esranur Demirtaş
Aim	Explaining basic design-related concepts, design elements and principles, gaining sketching and design skills with applications, increasing creative ability, and developing aesthetic values.
Course Content	This course contains; Basic concepts about design ,Design elements; Point, line, direction, plane, volume,Design elements; form-shape,Figure-ground expressions, depth (coverage and transparency), linearity, effective environment, figure-ground relations ,Visual communication and visual perception, ways of creating clarity in composition, closeness, similarity, distinctive feature (symmetry), transparency; ,Design elements; measure, ratio, range; ,Design elements; tissue; ,Design elements; treatment of color and value issues; warm, cold colors, complementary color pairs; ,Design elements; movement/static/dynamism, light, shadow; ,Design principles; repetition, harmony, contrast; ,Design principles; hierarchy; ,Design principles; unity, balance, sovereignty;,Design principles: repetition, diversity, direction, harmony, emphasis, contrast, dominance, symmetry/asymmetry/balance, unit/whole, texture, organization, composition, figure-ground relationship, hierarchy , Field study on design elements and principles .

Course Learning Outcomes	Teaching Methods	Assessment Methods
Understands the concept of design and applies design principles and elements.	1, 10, 12, 14, 16, 19, 2, 37, 6, 9	E, F
Creates compositions with design principles and elements.	1, 16, 19, 2	E, F, H
Practices transforming abstract and concrete concepts into two- and three-dimensional compositions.	1, 16, 19, 2, 9	E, F, H
Develops two and three dimensional compositions.	1, 10, 16, 19	E, F, H

Teaching Methods:	1: Mastery Learning, 10: Discussion Method, 12: Problem Solving Method, 14: Self Study Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 2: Project Based Learning Model, 37: Computer-Internet Supported Instruction, 6: Experiential Learning, 9: Lecture Method
Assessment Methods:	E: Homework, F: Project Task, H: Performance Task

Course Outline

Order	Subjects	Preliminary Work
1	Basic concepts about design
2	Design elements; Point, line, direction, plane, volume
3	Design elements; form-shape
4	Figure-ground expressions, depth (coverage and transparency), linearity, effective environment, figure-ground relations
5	Visual communication and visual perception, ways of creating clarity in composition, closeness, similarity, distinctive feature (symmetry), transparency;
6	Design elements; measure, ratio, range;
7	Design elements; tissue;
8	Design elements; treatment of color and value issues; warm, cold colors, complementary color pairs;
9	Design elements; movement/static/dynamism, light, shadow;
10	Design principles; repetition, harmony, contrast;
11	Design principles; hierarchy;
12	Design principles; unity, balance, sovereignty;
13	Design principles: repetition, diversity, direction, harmony, emphasis, contrast, dominance, symmetry/asymmetry/balance, unit/whole, texture, organization, composition, figure-ground relationship, hierarchy
14	Field study on design elements and principles

Resources

To be distributed by lecturer

Güngör, İ. Hulusi., Temel Tasar, Genişletilmiş 3. Baskı, Bilgisayar Destekli Baskı ve Reklam Hizmetleri, İstanbul, 2005 Ching, F.D.K., Mimarlık: Biçim, Mekan ve Düzen, Yem Yayınevi, İstanbul, 2010 Divanlıoğlu H. Demir., Tasar'ın Öğe ve İlkeleri, Birsen Yayınevi, İstanbul, 1997 Gürer, L., Gürer G., Temel Tasarım, Birsen Yayınevi, İstanbul, 2004 Denel, B., Temel Tasarım ve Yaratıcılık, ODTÜ Mimarlık Fak. Basım, Ankara, 1981 Graves, M., The Art of Color and Design, Mc Graw-Hill, Newyork, 1951 H.Yakup Öztuna, 2008, Görsel İletişimde Temel Tasarım, Pandora Yayınevi Vitruvius, Mimarlık üzerine on kitap, 2000, Şevki Vanlı Mimarlık Vakfı Mitoloji Sözlüğü, Azra Erhat, 2004, Remzi Kitabevi Erol Turgut. Grafik Dil ve Anlatım Biçimleri. Ankara: Anı Yayıncılık.

Course Contribution to Program Qualifications

Course Contribution to Program Qualifications
No	Program Qualification	Contribution Level
No	Program Qualification	1	2	3	4	5
1	Recognizes educational resources and application equipments in the field of gastronomy.
2	Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
3	Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
4	Develops creative menus using new technologies and production methods			X
5	Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
6	Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it.
7	Designs menus within the framework of professional ethics and health principles.
8	Considers cooking as a chemical reaction.
9	Provides solutions to problems encountered in professional life.	X
10	Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made.
11	Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector.
12	Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis.
13	Recognizes international innovations in field and adapts the necessary innovations to his/her own business.
14	Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature.				X

Assessment Methods

Contribution Level	Absolute Evaluation
Rate of Midterm Exam to Success		50
Rate of Final Exam to Success		50
Total		100

ECTS / Workload Table
Activities	Number of	Duration(Hour)	Total Workload(Hour)
Course Hours	14	6	84
Guided Problem Solving	4	5	20
Resolution of Homework Problems and Submission as a Report	6	9	54
Term Project	0	0	0
Presentation of Project / Seminar	1	4	4
Quiz	0	0	0
Midterm Exam	1	6	6
General Exam	1	6	6
Performance Task, Maintenance Plan	0	0	0
Total Workload(Hour)			174
*Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30=(174/30)**			6
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.

Detail Informations of the Course