Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FOOD PHOTOGRAPHY | - | Spring Semester | 1+2 | 2 | 5 |
| 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. Meral YILMAZ BOZKURT, Assist.Prof. Emine OLUM |
| Assistant(s) | |
| Aim | To teach gastronomy photography in its main terms, to provide knowledge and experience about the techniques of photographing food and beverages, and to show the tips of the profession. |
| Course Content | This course contains; Explaining the teaching plan, purpose and content of the course, explaining the operation logic of shutter speed, aperture and ISO values within the scope of basic photography knowledge.,Choosing the machine-lens to be used in gastronomy drawing, placing the lenses and explaining their use in which area.,Using light in food photography, explaining the light directions, explaining the choice of light according to the product. ,Basic shooting techniques in food photography, using angle-framing information according to the product.,Creating design and composition in food photography, sharing simple composition rules, explaining balance in photography. ,Stylizing the presentation, using props and accessories in food photography. ,Arranging the photos taken as a result of the topics covered using the mobile application and giving homework ., Pproject Presentations 1 , The tricks of food and beverage photography, the preparation of the products and materials to be used in the photography, the management of the shooting process. Stunning suggestions for food and beverage photography, selection and use of food imitation products.,In restaurant photography, the rules to be considered in the creation of space photos.,Giving information about the subjects to be considered in menu photography and shooting techniques.,Explaining the selection of equipment to be used for chef portrait photography and the criteria for creating photographs. ,Creating the content of food-promotional advertisement photographs, product-related photographic design, processing of subject integrity, use of photographs in the media.,Creating the content of gastronomy photographs, photographic design based on the subject, processing the integrity of the subject, using photographs in the media.. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Practices photography techniques. | 1 | E, F |
| Applies photography techniques in the gastronomy sector. | 1, 11, 14 | E, F |
| Distinguishes the requirements that will meet the visual needs in the gastronomy sector. | 1, 10, 11, 16, 6 | |
| Makes food and drink photos. | 1 | E, F, H |
| Applies photo editing. | 11, 30, 9 | E, F |
| Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 11: Demonstration Method, 14: Self Study Method, 16: Question - Answer Technique, 30: Predict-Observe-Explain Techniques, 6: Experiential Learning, 9: Lecture Method |
| Assessment Methods: | E: Homework, F: Project Task, H: Performance Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explaining the teaching plan, purpose and content of the course, explaining the operation logic of shutter speed, aperture and ISO values within the scope of basic photography knowledge. | |
| 2 | Choosing the machine-lens to be used in gastronomy drawing, placing the lenses and explaining their use in which area. | |
| 3 | Using light in food photography, explaining the light directions, explaining the choice of light according to the product. | |
| 4 | Basic shooting techniques in food photography, using angle-framing information according to the product. | |
| 5 | Creating design and composition in food photography, sharing simple composition rules, explaining balance in photography. | |
| 6 | Stylizing the presentation, using props and accessories in food photography. | |
| 7 | Arranging the photos taken as a result of the topics covered using the mobile application and giving homework . | |
| 8 | Pproject Presentations 1 | |
| 9 | The tricks of food and beverage photography, the preparation of the products and materials to be used in the photography, the management of the shooting process. Stunning suggestions for food and beverage photography, selection and use of food imitation products. | |
| 10 | In restaurant photography, the rules to be considered in the creation of space photos. | |
| 11 | Giving information about the subjects to be considered in menu photography and shooting techniques. | |
| 12 | Explaining the selection of equipment to be used for chef portrait photography and the criteria for creating photographs. | |
| 13 | Creating the content of food-promotional advertisement photographs, product-related photographic design, processing of subject integrity, use of photographs in the media. | |
| 14 | Creating the content of gastronomy photographs, photographic design based on the subject, processing the integrity of the subject, using photographs in the media. |
| Resources |
| Temel Fotoğraf Bilgisi / Sekmen Muhsine https://9e54a07dff2a96854bad0c0f08f1711c40fc3428-ebscohost.vetisonline.com/eds/detail/detail?vid=1&sid=81059f99-dc2e-4350-954b-18b03639ffda%40redis&bdata=Jmxhbmc9dHImc2l0ZT1lZHMtbGl2ZQ%3d%3d#AN=hmn.ataturkunive..dc620eff62d0db9186c7200e16889c01&db=ir01942a Fotoğrafta Kompozisyon / Sabit Kalfagil https://9e54a07dff2a96854bad0c0f08f1711c40fc3428-ebscohost.vetisonline.com/eds/results?vid=0&sid=f592aff4-2cdc-4905-bf69-26f0a9db03dc%40redis&bquery=sabit%2Bkalfagil&bdata=JmNsaTA9RlQxJmNsdjA9WSZsYW5nPXRyJnR5cGU9MCZzZWFyY2hNb2RlPVN0YW5kYXJkJnNpdGU9ZWRzLWxpdmU%3d Food Photography From Snapshots to Great Shots / Nicole S Young Food Styling For Photographers / Linda Bellingham-Jean Ann Bybee |
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. | X | |||||
| 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. | X | |||||
| 6 | |||||||
| 7 | |||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | |||||||
| 10 | |||||||
| 11 | |||||||
| 12 | |||||||
| 13 | X | ||||||
| 14 | 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 | 4 | 56 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 0 | 0 | 0 | |||
| General Exam | 0 | 0 | 0 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 56 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(56/30) | 2 | |||||
| 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 PHOTOGRAPHY | - | Spring Semester | 1+2 | 2 | 5 |
| 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. Meral YILMAZ BOZKURT, Assist.Prof. Emine OLUM |
| Assistant(s) | |
| Aim | To teach gastronomy photography in its main terms, to provide knowledge and experience about the techniques of photographing food and beverages, and to show the tips of the profession. |
| Course Content | This course contains; Explaining the teaching plan, purpose and content of the course, explaining the operation logic of shutter speed, aperture and ISO values within the scope of basic photography knowledge.,Choosing the machine-lens to be used in gastronomy drawing, placing the lenses and explaining their use in which area.,Using light in food photography, explaining the light directions, explaining the choice of light according to the product. ,Basic shooting techniques in food photography, using angle-framing information according to the product.,Creating design and composition in food photography, sharing simple composition rules, explaining balance in photography. ,Stylizing the presentation, using props and accessories in food photography. ,Arranging the photos taken as a result of the topics covered using the mobile application and giving homework ., Pproject Presentations 1 , The tricks of food and beverage photography, the preparation of the products and materials to be used in the photography, the management of the shooting process. Stunning suggestions for food and beverage photography, selection and use of food imitation products.,In restaurant photography, the rules to be considered in the creation of space photos.,Giving information about the subjects to be considered in menu photography and shooting techniques.,Explaining the selection of equipment to be used for chef portrait photography and the criteria for creating photographs. ,Creating the content of food-promotional advertisement photographs, product-related photographic design, processing of subject integrity, use of photographs in the media.,Creating the content of gastronomy photographs, photographic design based on the subject, processing the integrity of the subject, using photographs in the media.. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Practices photography techniques. | 1 | E, F |
| Applies photography techniques in the gastronomy sector. | 1, 11, 14 | E, F |
| Distinguishes the requirements that will meet the visual needs in the gastronomy sector. | 1, 10, 11, 16, 6 | |
| Makes food and drink photos. | 1 | E, F, H |
| Applies photo editing. | 11, 30, 9 | E, F |
| Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 11: Demonstration Method, 14: Self Study Method, 16: Question - Answer Technique, 30: Predict-Observe-Explain Techniques, 6: Experiential Learning, 9: Lecture Method |
| Assessment Methods: | E: Homework, F: Project Task, H: Performance Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explaining the teaching plan, purpose and content of the course, explaining the operation logic of shutter speed, aperture and ISO values within the scope of basic photography knowledge. | |
| 2 | Choosing the machine-lens to be used in gastronomy drawing, placing the lenses and explaining their use in which area. | |
| 3 | Using light in food photography, explaining the light directions, explaining the choice of light according to the product. | |
| 4 | Basic shooting techniques in food photography, using angle-framing information according to the product. | |
| 5 | Creating design and composition in food photography, sharing simple composition rules, explaining balance in photography. | |
| 6 | Stylizing the presentation, using props and accessories in food photography. | |
| 7 | Arranging the photos taken as a result of the topics covered using the mobile application and giving homework . | |
| 8 | Pproject Presentations 1 | |
| 9 | The tricks of food and beverage photography, the preparation of the products and materials to be used in the photography, the management of the shooting process. Stunning suggestions for food and beverage photography, selection and use of food imitation products. | |
| 10 | In restaurant photography, the rules to be considered in the creation of space photos. | |
| 11 | Giving information about the subjects to be considered in menu photography and shooting techniques. | |
| 12 | Explaining the selection of equipment to be used for chef portrait photography and the criteria for creating photographs. | |
| 13 | Creating the content of food-promotional advertisement photographs, product-related photographic design, processing of subject integrity, use of photographs in the media. | |
| 14 | Creating the content of gastronomy photographs, photographic design based on the subject, processing the integrity of the subject, using photographs in the media. |
| Resources |
| Temel Fotoğraf Bilgisi / Sekmen Muhsine https://9e54a07dff2a96854bad0c0f08f1711c40fc3428-ebscohost.vetisonline.com/eds/detail/detail?vid=1&sid=81059f99-dc2e-4350-954b-18b03639ffda%40redis&bdata=Jmxhbmc9dHImc2l0ZT1lZHMtbGl2ZQ%3d%3d#AN=hmn.ataturkunive..dc620eff62d0db9186c7200e16889c01&db=ir01942a Fotoğrafta Kompozisyon / Sabit Kalfagil https://9e54a07dff2a96854bad0c0f08f1711c40fc3428-ebscohost.vetisonline.com/eds/results?vid=0&sid=f592aff4-2cdc-4905-bf69-26f0a9db03dc%40redis&bquery=sabit%2Bkalfagil&bdata=JmNsaTA9RlQxJmNsdjA9WSZsYW5nPXRyJnR5cGU9MCZzZWFyY2hNb2RlPVN0YW5kYXJkJnNpdGU9ZWRzLWxpdmU%3d Food Photography From Snapshots to Great Shots / Nicole S Young Food Styling For Photographers / Linda Bellingham-Jean Ann Bybee |
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. | X | |||||
| 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. | X | |||||
| 6 | |||||||
| 7 | |||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | |||||||
| 10 | |||||||
| 11 | |||||||
| 12 | |||||||
| 13 | X | ||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |