The aim of this course is to teach cook candidates who will operate in the food and beverage industry, visual communication skills and techniques that will help them succeed in their careers.
Course Content
This course contains; Explaining how visual communication works in every aspect of everyday life. Defining the concept of visual communication,Explaining the uses of visual communication.,Examples of how communication is established with images. Teaching the properties of the image element.,Processing of different Gestalt principles. Correct use of hierarchy in design. How to interpret communication with color.,Introduction to branding. The importance of visual techniques in successful branding,Explaining how to create a good brand. Analysis of basic design and organization principles used in visual communication in brand creation.,Midterm Exam,The importance of visual communication techniques in individual branding,Explaining the importance of design in the concept of restaurant and how the concept of brand should be reflected on the visualization of the concept,Basic design principles. Distinguishing visual design elements.,Explaining the basic design principles of plate design with examples,Examples of creative models in advertising,The importance of visual communication in social media and how to implement it successfully with examples.,Final Exam.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Explains how visual communication works in every area of daily life.
Learns basic design principles
Analyze the basic design and organization principles used in visual communication in brand creation. Interpret communication with color.
Understands the importance of design in restaurant concept and learns how to create with brand character
Teaching Methods:
Assessment Methods:
Course Outline
Order
Subjects
Preliminary Work
1
Explaining how visual communication works in every aspect of everyday life. Defining the concept of visual communication
2
Explaining the uses of visual communication.
3
Examples of how communication is established with images. Teaching the properties of the image element.
4
Processing of different Gestalt principles. Correct use of hierarchy in design. How to interpret communication with color.
5
Introduction to branding. The importance of visual techniques in successful branding
6
Explaining how to create a good brand. Analysis of basic design and organization principles used in visual communication in brand creation.
7
Midterm Exam
8
The importance of visual communication techniques in individual branding
9
Explaining the importance of design in the concept of restaurant and how the concept of brand should be reflected on the visualization of the concept
Explaining the basic design principles of plate design with examples
12
Examples of creative models in advertising
13
The importance of visual communication in social media and how to implement it successfully with examples.
14
Final Exam
Resources
To be distributed by the lecturer
Banu SAMANCI, Markanızı nasıl pişirirsiniz? CEO Plus 2016 ARNHEIM,R.Görsel Düşünme-Metis Yay. 2007 UÇAR, T.F. Görsel İletişim ve Grafik Tasarım Design Principles and Problems P.Zelanski,M.P.Fisher/1994 H.Brace College
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
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
10
11
12
13
14
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
20
Rate of Final Exam to Success
80
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
3
42
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
1
6
6
Presentation of Project / Seminar
1
8
8
Quiz
1
4
4
Midterm Exam
1
7
7
General Exam
1
8
8
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
75
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(75/30)
3
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
VISUAL COMMUNICATION SKILLS for COOKERY
-
Spring Semester
3+0
3
3
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Elective
Course Coordinator
Assist.Prof. Emine OLUM
Name of Lecturer(s)
Lect. Banu SAMANCI
Assistant(s)
Aim
The aim of this course is to teach cook candidates who will operate in the food and beverage industry, visual communication skills and techniques that will help them succeed in their careers.
Course Content
This course contains; Explaining how visual communication works in every aspect of everyday life. Defining the concept of visual communication,Explaining the uses of visual communication.,Examples of how communication is established with images. Teaching the properties of the image element.,Processing of different Gestalt principles. Correct use of hierarchy in design. How to interpret communication with color.,Introduction to branding. The importance of visual techniques in successful branding,Explaining how to create a good brand. Analysis of basic design and organization principles used in visual communication in brand creation.,Midterm Exam,The importance of visual communication techniques in individual branding,Explaining the importance of design in the concept of restaurant and how the concept of brand should be reflected on the visualization of the concept,Basic design principles. Distinguishing visual design elements.,Explaining the basic design principles of plate design with examples,Examples of creative models in advertising,The importance of visual communication in social media and how to implement it successfully with examples.,Final Exam.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Explains how visual communication works in every area of daily life.
Learns basic design principles
Analyze the basic design and organization principles used in visual communication in brand creation. Interpret communication with color.
Understands the importance of design in restaurant concept and learns how to create with brand character
Teaching Methods:
Assessment Methods:
Course Outline
Order
Subjects
Preliminary Work
1
Explaining how visual communication works in every aspect of everyday life. Defining the concept of visual communication
2
Explaining the uses of visual communication.
3
Examples of how communication is established with images. Teaching the properties of the image element.
4
Processing of different Gestalt principles. Correct use of hierarchy in design. How to interpret communication with color.
5
Introduction to branding. The importance of visual techniques in successful branding
6
Explaining how to create a good brand. Analysis of basic design and organization principles used in visual communication in brand creation.
7
Midterm Exam
8
The importance of visual communication techniques in individual branding
9
Explaining the importance of design in the concept of restaurant and how the concept of brand should be reflected on the visualization of the concept
Explaining the basic design principles of plate design with examples
12
Examples of creative models in advertising
13
The importance of visual communication in social media and how to implement it successfully with examples.
14
Final Exam
Resources
To be distributed by the lecturer
Banu SAMANCI, Markanızı nasıl pişirirsiniz? CEO Plus 2016 ARNHEIM,R.Görsel Düşünme-Metis Yay. 2007 UÇAR, T.F. Görsel İletişim ve Grafik Tasarım Design Principles and Problems P.Zelanski,M.P.Fisher/1994 H.Brace College
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
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
