Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FOOD DESIGN | EUT2213701 | Spring Semester | 2+0 | 2 | 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. Seher Oya AKMAN |
| Name of Lecturer(s) | Lect. Elif UMUT |
| Assistant(s) | |
| Aim | The aim of this course is to explain the basic concepts of food design, conducting applied food research and design studies of food culture, industrial and food service design. Furthermore to provide innovative food services by applying design principles on food industry. |
| Course Content | This course contains; Explanation of basic concepts related to Food design,Explanation of sub-branches for Food Design ( as Service Design, Packaging Design, Space Design, etc. ) Explanation of basic concepts about Industrial Food Design, Explaining food culture and history research and presentation methods, Conducting applied research studies on cultural food,Graphical explanation and presentation of research on cultural food,Creation of applied project drafts on food design,Design project development,Design thinking project about food,Examination of industrial food design concepts,Preparation of a sample project on one of the sub-branches of food design (service design), Preparation of a sample project on one of the sub-branches of food design (food space design),Review of food service and packaging design, Visual project presentation preparation techniques,Project presentations. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| Explains basic design concepts and design-oriented thinking methods. | 19, 9 | |
| Tries to apply design principles and elements on the concept of food. | 19, 9 | |
| Prepares innovative applied projects on the subject of food. | 10, 19, 9 | |
| Explains the visual presentation techniques that can be applied on the food concept. | 10, 9 | |
| Explains the concepts of service design and industrial food design with examples. | 10, 9 | |
| Develops applied presentation and packaging design for industrial foods. | 10, 9 | E |
| Teaching Methods: | 10: Discussion Method, 19: Brainstorming Technique, 9: Lecture Method |
| Assessment Methods: | E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explanation of basic concepts related to Food design | |
| 2 | Explanation of sub-branches for Food Design ( as Service Design, Packaging Design, Space Design, etc. ) Explanation of basic concepts about Industrial Food Design | |
| 3 | Explaining food culture and history research and presentation methods | |
| 4 | Conducting applied research studies on cultural food | |
| 5 | Graphical explanation and presentation of research on cultural food | |
| 6 | Creation of applied project drafts on food design | |
| 7 | Design project development | |
| 8 | Design thinking project about food | |
| 9 | Examination of industrial food design concepts | |
| 10 | Preparation of a sample project on one of the sub-branches of food design (service design) | |
| 11 | Preparation of a sample project on one of the sub-branches of food design (food space design) | |
| 12 | Review of food service and packaging design | |
| 13 | Visual project presentation preparation techniques | |
| 14 | Project presentations |
| Resources |
| Instructors notes prepared by himself/herself |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Convert knowledge acquired from various disciplines into original design through critical thinking and problem analysis. | ||||||
| 2 | Complete all design processes, including planning and execution, with creative outputs within set deadlines. | ||||||
| 3 | Transfer essential inputs, such as user needs, acquired through various quantitative and qualitative research methods, to all design processes. | ||||||
| 4 | Utilize essential modeling, visual, and verbal presentation techniques throughout the design processes including the final stage. | ||||||
| 5 | Apply universal, ethical, and ecological criteria, including the United Nations Sustainable Development Goals, in all professional work processes and methods. | ||||||
| 6 | Facilitates interdisciplinary teamwork that meets international standards. | ||||||
| 7 | Interpret contemporary design theory and practice within the context of its historical, artistic, and cultural background. | ||||||
| 8 | Utilize various business models with features such as financial planning, investment, and analysis within the corporate and start-up ecosystem. | ||||||
| 9 | Ensure the acquisition and protection of intellectual and industrial property rights. | ||||||
| 10 | Explain professional laws and regulations. | ||||||
| 11 | Incorporate materials and production methods from various industrial sectors in design processes | ||||||
| 12 | Examine the evolving social, cultural, and economic aspects of design with a commitment to lifelong learning. | ||||||
| 13 | Effectively utilize continually advancing technological tools in the design process. | ||||||
| 14 | Convert abstract concepts into two- and three-dimensional design compositions, aligning with fundamental design and aesthetic principles. | ||||||
| 15 | Showcase the design projects developed in the classes to the society using various exhibition methods. | ||||||
| 16 | Create commercial products that combine elements of craftsmanship, artistry, and design. | ||||||
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 | 2 | 14 | 28 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 6 | 6 | 36 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 4 | 4 | 16 | |||
| General Exam | 3 | 3 | 9 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 89 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(89/30) | 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 DESIGN | EUT2213701 | Spring Semester | 2+0 | 2 | 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. Seher Oya AKMAN |
| Name of Lecturer(s) | Lect. Elif UMUT |
| Assistant(s) | |
| Aim | The aim of this course is to explain the basic concepts of food design, conducting applied food research and design studies of food culture, industrial and food service design. Furthermore to provide innovative food services by applying design principles on food industry. |
| Course Content | This course contains; Explanation of basic concepts related to Food design,Explanation of sub-branches for Food Design ( as Service Design, Packaging Design, Space Design, etc. ) Explanation of basic concepts about Industrial Food Design, Explaining food culture and history research and presentation methods, Conducting applied research studies on cultural food,Graphical explanation and presentation of research on cultural food,Creation of applied project drafts on food design,Design project development,Design thinking project about food,Examination of industrial food design concepts,Preparation of a sample project on one of the sub-branches of food design (service design), Preparation of a sample project on one of the sub-branches of food design (food space design),Review of food service and packaging design, Visual project presentation preparation techniques,Project presentations. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| Explains basic design concepts and design-oriented thinking methods. | 19, 9 | |
| Tries to apply design principles and elements on the concept of food. | 19, 9 | |
| Prepares innovative applied projects on the subject of food. | 10, 19, 9 | |
| Explains the visual presentation techniques that can be applied on the food concept. | 10, 9 | |
| Explains the concepts of service design and industrial food design with examples. | 10, 9 | |
| Develops applied presentation and packaging design for industrial foods. | 10, 9 | E |
| Teaching Methods: | 10: Discussion Method, 19: Brainstorming Technique, 9: Lecture Method |
| Assessment Methods: | E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explanation of basic concepts related to Food design | |
| 2 | Explanation of sub-branches for Food Design ( as Service Design, Packaging Design, Space Design, etc. ) Explanation of basic concepts about Industrial Food Design | |
| 3 | Explaining food culture and history research and presentation methods | |
| 4 | Conducting applied research studies on cultural food | |
| 5 | Graphical explanation and presentation of research on cultural food | |
| 6 | Creation of applied project drafts on food design | |
| 7 | Design project development | |
| 8 | Design thinking project about food | |
| 9 | Examination of industrial food design concepts | |
| 10 | Preparation of a sample project on one of the sub-branches of food design (service design) | |
| 11 | Preparation of a sample project on one of the sub-branches of food design (food space design) | |
| 12 | Review of food service and packaging design | |
| 13 | Visual project presentation preparation techniques | |
| 14 | Project presentations |
| Resources |
| Instructors notes prepared by himself/herself |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Convert knowledge acquired from various disciplines into original design through critical thinking and problem analysis. | ||||||
| 2 | Complete all design processes, including planning and execution, with creative outputs within set deadlines. | ||||||
| 3 | Transfer essential inputs, such as user needs, acquired through various quantitative and qualitative research methods, to all design processes. | ||||||
| 4 | Utilize essential modeling, visual, and verbal presentation techniques throughout the design processes including the final stage. | ||||||
| 5 | Apply universal, ethical, and ecological criteria, including the United Nations Sustainable Development Goals, in all professional work processes and methods. | ||||||
| 6 | Facilitates interdisciplinary teamwork that meets international standards. | ||||||
| 7 | Interpret contemporary design theory and practice within the context of its historical, artistic, and cultural background. | ||||||
| 8 | Utilize various business models with features such as financial planning, investment, and analysis within the corporate and start-up ecosystem. | ||||||
| 9 | Ensure the acquisition and protection of intellectual and industrial property rights. | ||||||
| 10 | Explain professional laws and regulations. | ||||||
| 11 | Incorporate materials and production methods from various industrial sectors in design processes | ||||||
| 12 | Examine the evolving social, cultural, and economic aspects of design with a commitment to lifelong learning. | ||||||
| 13 | Effectively utilize continually advancing technological tools in the design process. | ||||||
| 14 | Convert abstract concepts into two- and three-dimensional design compositions, aligning with fundamental design and aesthetic principles. | ||||||
| 15 | Showcase the design projects developed in the classes to the society using various exhibition methods. | ||||||
| 16 | Create commercial products that combine elements of craftsmanship, artistry, and design. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |