| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Food Styling | GMS322 | Elective | Bachelor's degree | 3 | Spring | 6 |
Name of Lecturer(s)
Associate Prof. Dr. Dilek DÜLGER ALTINER
Learning Outcomes of the Course Unit
1) Comprehend the special requirements of foodphotography.
2) Can make the necessary light settings for
photographing small objects.
3) Explain the usage areas and functions of food
photography.
4) Explain the concept of correct exposure within
the framework of photosensitive surface,
photosensitivity, light measurement and the
properties of light.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | High | Middle | Middle | Low | Middle | No relation | Low | No relation | No relation | No relation | |
| 2 | High | No relation | No relation | Middle | No relation | Middle | No relation | No relation | Middle | Middle | |
| 3 | Middle | No relation | Middle | No relation | No relation | Middle | No relation | No relation | No relation | Middle | |
| 4 | Middle | No relation | No relation | High | High | No relation | No relation | No relation | High | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
This course covers the basic knowledge and skills of preparing, decorating and decorating dishes in accordance with the basic design principles.
Weekly Schedule
1) Introduction to food photography2) Camera introduction and features
3) Camera settings-1
4) Camera settings-2
5) Effects
6) Artistic approaches in photography
7) Artistic approaches in photography
8) Recipe materials
9) MİD TERM EXAM
10) Camera and light settings in the food photographer
11) Dinner Day: Composition 1
12) Recipes: Composition 2
13) On the dinner day: Composition 3
14) Indoor dining room
15) Outdoor recipes
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Demonstration
Assessment Methods and Criteria
Contribution of Quiz to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required