Week |
Subject |
Related Preparation |
1) |
Introduction to the software.
|
|
2) |
Working with the keyframe and its attributes.
|
Working on the assignments. |
3) |
Working with “masks” and their applications.
|
Assignment 1 |
4) |
Creating, arranging and animating textual components. |
Working on the assignments. |
5) |
Painting, erasing and cloning techniques.
|
Assignment 2 |
6) |
Motion tracking techniques.
|
Assignment 3 |
7) |
Keying techniques.
|
Working on the assignments.
|
8) |
Time warping.
|
Assignment 4 |
9) |
Using the camera and the light.
|
Working on the assignments.
|
10) |
Color correction techniques
|
Assignment 5 |
11) |
Transition Effects.
|
Working on the assignments.
|
12) |
Adding plug-ins and creating presets.
Laboratory Work
|
Assignment 6 |
13) |
Export formats and saving the project.
|
Working on the assignments.
|
14) |
Exemplary solutions and applications.
|
Preparation for Final Assignment. |
|
Program Outcomes |
Level of Contribution |
1) |
To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. |
2 |
2) |
To act in accordance with ethical principles and values in professional practice. |
2 |
3) |
To use life-long learning, problem-solving and critical thinking skills. |
2 |
4) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
2 |
5) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
2 |
6) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
2 |
7) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
2 |
8) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
2 |
9) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
2 |
10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
2 |
11) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
2 |
12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
2 |