Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| BASIC DESIGN | - | Fall Semester | 2+4 | 4 | 5 |
| 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. Mine ÇAĞLAR, Assist.Prof. Yazgı AKSOY, Lect. Atilla ATALA |
| 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 . |
| Dersin Öğrenme Kazanımları | 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 | |||||
| 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 | |||||||
| 7 | |||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | X | ||||||
| 10 | |||||||
| 11 | |||||||
| 12 | |||||||
| 13 | |||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 60 | |
| Rate of Final Exam to Success | 40 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 6 | 84 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 5 | 9 | 45 | |||
| 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) | 145 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(145/30) | 5 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| BASIC DESIGN | - | Fall Semester | 2+4 | 4 | 5 |
| 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. Mine ÇAĞLAR, Assist.Prof. Yazgı AKSOY, Lect. Atilla ATALA |
| 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 . |
| Dersin Öğrenme Kazanımları | 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 | |||||
| 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 | |||||||
| 7 | |||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | X | ||||||
| 10 | |||||||
| 11 | |||||||
| 12 | |||||||
| 13 | |||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 60 | |
| Rate of Final Exam to Success | 40 | |
| Total | 100 | |