SECTION I: GENERAL INFORMATION ABOUT THE COURSE

Course Code	Course Name	Year	Semester	Theoretical	Practical	Credit	ECTS
GAS6307	Food Styling and Photography	3	Fall	3	0	3	6

Course Type :	University Elective
Cycle:	Bachelor      TQF-HE:6. Master`s Degree      QF-EHEA:First Cycle      EQF-LLL:6. Master`s Degree
Language of Instruction:	Turkish
Prerequisities and Co-requisities:	N/A
Mode of Delivery:
Name of Coordinator:	Instructor NİLGÜN ÇİFTETEPE
Dersin Öğretim Eleman(lar)ı:	Instructor NİLGÜN ÇİFTETEPE
Dersin Kategorisi:	Competency Development (University Elective)

SECTION II: INTRODUCTION TO THE COURSE

Course Objectives & Content

Course Objectives:

The purpose of this course is to enable students to arrange the visual presentation of food with an aesthetic and creative approach and to create visually compelling food photographs using basic photography techniques. Supported by practical content such as light usage, surface selection, and evaluation of objects and accessories compatible with the food, students explore ways to produce visually engaging images.

Course Content:

Within the scope of the course, elements such as basic principles of the subject, composition, color harmony, surface and background selection will be discussed, as well as the use of natural and artificial light; and information about digital cameras and basic equipment will be given.

Course Learning Outcomes (CLOs)

Course Learning Outcomes (CLOs) are those describing the knowledge, skills and competencies that students are expected to achieve upon successful completion of the course. In this context, Course Learning Outcomes defined for this course unit are as follows:

Knowledge (Described as Theoritical and/or Factual Knowledge.)

1) Can comprehend the basic technical components of photography (light, exposure, composition) within the context of food photography, based on theoretical knowledge of the historical development of photography, its fundamental concepts, and aesthetic approaches.

2) Can gain an understanding of basic knowledge related to food styling, concept development, and visual storytelling theories

Skills (Describe as Cognitive and/or Practical Skills.)

1) Can adjust camera settings, manage basic shooting equipment, and use various materials related to the subject.

2) Can create appropriate visual compositions and arrangements for different types of food.

3) Can shoot creative and aesthetically high-quality food photographs in different atmospheres using natural and artificial light sources.

Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)

1) Can make creative decisions in the photographic production process by thinking critically and making aesthetic evaluations.

2) Can take responsibility for planning and implementing a food-themed visual narrative by demonstrating effective communication and collaboration skills in creative processes during individual or group work.

Weekly Course Schedule

Week	Subject	Materials Sharing *
		Related Preparation	Further Study
1)	Introduction of the course objectives, learning outcomes, and key topics to be covered throughout the semester. Explanation of the course structure and assessment methods.
2)	Definition of photography; its technological development throughout historical process. The place and significance of food photography within the discipline of photography.
3)	Camera Bodies and Their Types. Filters and Auxiliary Equipment. Basic Concepts of Digital Photography.
4)	Aperture, Shutter Mechanism, and ISO: Operating Principles and Functions.
5)	Lens Types and Functions. Shooting Techniques.
6)	Lighting: Light and Color Knowledge in Photography.
7)	Visual Elements in Photography, Composition and Sub-Elements of Composition
8)	Midterm Exam
9)	Providing information about preparations such as concept design, selection of accessories, and appropriate background choice prior to product-focused photography.
10)	Diversifying visual storytelling through different perspectives, lighting conditions, and framing arrangements using images.
11)	Students create visual arrangements focused on their products, tailored to the set design and the purpose of the shoot.
12)	Shooting and evaluations of selected practical assignments for final projects - I
13)	Shooting and evaluations of selected practical assignments for final projects - II
14)	Shooting and evaluations of selected practical assignments for final projects - III

*These fields provides students with course materials for their pre- and further study before and after the course delivered.

Recommended or Required Reading & Other Learning Resources/Tools

Course Notes / Textbooks:

References:

Yardımcı Kaynaklar: - A’dan Z’ye Fotoğraf – Özer Kanburoğlu – Say Yayınları - Food Photography for Bloggers – Matt Armendariz –Focus On - Görme Biçimleri - John Berger - Metis Yayınları - Yaratma Cesaret!- Rollo May – Metis Yayınları - That Photo Makes Me Hungry: Photographing Food for Fun & Profit - Andrew Scrivani - Countryman Press - Still Life : Irving Penn Photographs, 1938-2000 – Irving Penn and John Szarkowski –Bulfinch - Still Life in Photography – Paul Martineau – J.Paul Getty Museum - Yemek Fotoğrafçılığı - Doç. Dr. Göksel Kemal GİRGİN - Detay Yayıncılık - Yemek Stilistliği ve Fotoğrafçılığı - Doç. Dr. Ümit SORMAZ, Uzm. Adile SARITAŞ - Paradigma Akademi

DERS ÖĞRENME ÇIKTILARI - PROGRAM ÖĞRENME ÇIKTILARI İLİŞKİSİ

Contribution of The Course Unit To The Programme Learning Outcomes

Ders Öğrenme Çıktıları (DÖÇ)	1	2	3	4	5	6	7
Program Öğrenme Çıktıları (PÖÇ)
1) Can explain the fundamental concepts, theories, and models of public relations and advertising.
2) Can define ethical rules, legal regulations, and professional standards in the field of public relations, communication and advertising.
3) Can analyze the social, cultural, economic, and political contexts of public relations, media and advertising.
4) Can develop public relations and advertising campaigns through target audience analysis.
5) Can create innovative communication solutions using traditional and digital media tools.
6) Can evaluate public relations and advertising strategies by conducting effectiveness analysis.
7) Can take responsibility in public relations and advertising projects both individually and in team settings.
8) Can utilize leadership and decision-making skills when determining public relations and advertising strategies.
9) Can follow new trends and technological developments in public relations and advertising.
10) Can generate knowledge in the field of public relations and advertising by using research and analytical skills.
11) Can act in accordance with ethical and social responsibility principles in public relations and advertising.
12) Can plan and implement crisis management, reputation management, and brand management processes.
13) Can establish effective verbal and written communication in public relations and advertising processes.
14) Can develop professional relationships in multicultural and global communication contexts.
15) Can develop digital strategies in public relations and advertising using new media tools.

SECTION III: RELATIONSHIP BETWEEN COURSE UNIT AND COURSE LEARNING OUTCOMES (CLOs)

Level of Contribution of the Course to PLOs

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Programme Learning Outcomes	Contribution Level (from 1 to 5)
1)	Can explain the fundamental concepts, theories, and models of public relations and advertising.
2)	Can define ethical rules, legal regulations, and professional standards in the field of public relations, communication and advertising.	2
3)	Can analyze the social, cultural, economic, and political contexts of public relations, media and advertising.	3
4)	Can develop public relations and advertising campaigns through target audience analysis.
5)	Can create innovative communication solutions using traditional and digital media tools.	4
6)	Can evaluate public relations and advertising strategies by conducting effectiveness analysis.
7)	Can take responsibility in public relations and advertising projects both individually and in team settings.	3
8)	Can utilize leadership and decision-making skills when determining public relations and advertising strategies.
9)	Can follow new trends and technological developments in public relations and advertising.	2
10)	Can generate knowledge in the field of public relations and advertising by using research and analytical skills.
11)	Can act in accordance with ethical and social responsibility principles in public relations and advertising.	2
12)	Can plan and implement crisis management, reputation management, and brand management processes.
13)	Can establish effective verbal and written communication in public relations and advertising processes.
14)	Can develop professional relationships in multicultural and global communication contexts.	2
15)	Can develop digital strategies in public relations and advertising using new media tools.	3

SECTION IV: TEACHING-LEARNING & ASSESMENT-EVALUATION METHODS OF THE COURSE

Teaching & Learning Methods of the Course

(All teaching and learning methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Teaching and Learning Methods defined at the Programme Level	Teaching and Learning Methods Defined for the Course
Lectures
Demonstration
Views
Reading
Homework
Project Preparation
Individual and Group Work
Active Participation in Class

Assessment & Evaluation Methods of the Course

(All assessment and evaluation methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Aassessment and evaluation Methods defined at the Programme Level	Assessment and Evaluation Methods defined for the Course
Midterm
Final Exam
Quiz
Homework Evaluation

Contribution of Assesment & Evalution Activities to Final Grade of the Course

Measurement and Evaluation Methods	# of practice per semester	Level of Contribution
Quizzes	2	% 10.00
Homework Assignments	1	% 5.00
Midterms	1	% 35.00
Semester Final Exam	1	% 50.00
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

SECTION V: WORKLOAD & ECTS CREDITS ALLOCATED FOR THE COURSE

WORKLOAD OF TEACHING & LEARNING ACTIVITIES
Teaching & Learning Activities	# of Activities per semester	Duration (hour)	Total Workload
Course	14	3	42
Laboratory	0	0	0
Application	0	0	0
Special Course Internship (Work Placement)	0	0	0
Field Work	0	0	0
Study Hours Out of Class	14	1	14
Presentations / Seminar	0	0	0
Project	0	0	0
Homework Assignments	1	15	15
Total Workload of Teaching & Learning Activities	-	-	71
WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES
Assesment & Evaluation Activities	# of Activities per semester	Duration (hour)	Total Workload
Quizzes	2	15	30
Midterms	1	25	25
Semester Final Exam	1	35	35
Total Workload of Assesment & Evaluation Activities	-	-	90
TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities)			161
ECTS CREDITS OF THE COURSE (Total Workload/25.5 h)			6