Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FOOD STYLING and PHOTOGRAPHY | - | Fall Semester | 2+2 | 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. Fatih Metin DEMİRKOL, Lect. Onur Semen ÖNER |
| Assistant(s) | |
| Aim | The mission of the course is to prepare students for careers in professional photography with the philosophy of “learning by doing”. With a basic photography and media production, students prepare for creativity, business and technical challenges in their professional photography career. |
| Course Content | This course contains; Equipment Used in Food Shooting (Tripod, Lenses, Reflectors, Softeners),Light Usage (Light Positioning, Natural Light and Artificial Light Difference),Camera Settings (Exposure, Shutter, Aperture, ISO, White Balance), In studio demo of how to create chill, steam, ice, fresh greens and vegetables., In studio class shoot, hot or cold beverage.,BBQ and flaming shots,Examination of the first three studio projects in the classroom.,Midterm Exam,In studio class shoot, sweets and desserts,Location restaurant shoot.,In studio class shoot packaging.,Food tricks in food photography,How to create a professional Mood Board,Free shooting studies with mobile phone,Final presentations of semester work. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Students can effectively contemporary photography tools | 9 | A, F |
| Students can effectively use photographic media and asset management software | 9 | A, F |
| Students can apply creative and sophisticated visual solutions to the challenges of producing visual media | 9 | A, F |
| Teaching Methods: | 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Equipment Used in Food Shooting (Tripod, Lenses, Reflectors, Softeners) | |
| 2 | Light Usage (Light Positioning, Natural Light and Artificial Light Difference) | |
| 3 | Camera Settings (Exposure, Shutter, Aperture, ISO, White Balance) | |
| 4 | In studio demo of how to create chill, steam, ice, fresh greens and vegetables. | |
| 5 | In studio class shoot, hot or cold beverage. | |
| 6 | BBQ and flaming shots | |
| 7 | Examination of the first three studio projects in the classroom. | |
| 8 | Midterm Exam | |
| 9 | In studio class shoot, sweets and desserts | |
| 10 | Location restaurant shoot. | |
| 11 | In studio class shoot packaging. | |
| 12 | Food tricks in food photography | |
| 13 | How to create a professional Mood Board | |
| 14 | Free shooting studies with mobile phone | |
| 15 | Final presentations of semester work |
| Resources |
| Mood Board Program |
| It will be distributed by the lecturer. |
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 | 60 | |
| Rate of Final Exam to Success | 40 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 4 | 56 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 6 | 0 | 0 | |||
| Presentation of Project / Seminar | 2 | 4 | 8 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 4 | 4 | |||
| General Exam | 2 | 4 | 8 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 76 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(76/30) | 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 |
|---|---|---|---|---|---|
| FOOD STYLING and PHOTOGRAPHY | - | Fall Semester | 2+2 | 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. Fatih Metin DEMİRKOL, Lect. Onur Semen ÖNER |
| Assistant(s) | |
| Aim | The mission of the course is to prepare students for careers in professional photography with the philosophy of “learning by doing”. With a basic photography and media production, students prepare for creativity, business and technical challenges in their professional photography career. |
| Course Content | This course contains; Equipment Used in Food Shooting (Tripod, Lenses, Reflectors, Softeners),Light Usage (Light Positioning, Natural Light and Artificial Light Difference),Camera Settings (Exposure, Shutter, Aperture, ISO, White Balance), In studio demo of how to create chill, steam, ice, fresh greens and vegetables., In studio class shoot, hot or cold beverage.,BBQ and flaming shots,Examination of the first three studio projects in the classroom.,Midterm Exam,In studio class shoot, sweets and desserts,Location restaurant shoot.,In studio class shoot packaging.,Food tricks in food photography,How to create a professional Mood Board,Free shooting studies with mobile phone,Final presentations of semester work. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Students can effectively contemporary photography tools | 9 | A, F |
| Students can effectively use photographic media and asset management software | 9 | A, F |
| Students can apply creative and sophisticated visual solutions to the challenges of producing visual media | 9 | A, F |
| Teaching Methods: | 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Equipment Used in Food Shooting (Tripod, Lenses, Reflectors, Softeners) | |
| 2 | Light Usage (Light Positioning, Natural Light and Artificial Light Difference) | |
| 3 | Camera Settings (Exposure, Shutter, Aperture, ISO, White Balance) | |
| 4 | In studio demo of how to create chill, steam, ice, fresh greens and vegetables. | |
| 5 | In studio class shoot, hot or cold beverage. | |
| 6 | BBQ and flaming shots | |
| 7 | Examination of the first three studio projects in the classroom. | |
| 8 | Midterm Exam | |
| 9 | In studio class shoot, sweets and desserts | |
| 10 | Location restaurant shoot. | |
| 11 | In studio class shoot packaging. | |
| 12 | Food tricks in food photography | |
| 13 | How to create a professional Mood Board | |
| 14 | Free shooting studies with mobile phone | |
| 15 | Final presentations of semester work |
| Resources |
| Mood Board Program |
| It will be distributed by the lecturer. |
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 | 60 | |
| Rate of Final Exam to Success | 40 | |
| Total | 100 | |