NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
FTV3968	Cinematography	Spring	3	0	3	5

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	English
Type of course:	Non-Departmental Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Prof. Dr. NİLAY ULUSOY
Course Lecturer(s):	Instructor AYKUT ALP ERSOY
Recommended Optional Program Components:	---
Course Objectives:	This course aims to teach the students the techniques of operating camera and lighting in set through teamwork practice.

Learning Outcomes

The students who have succeeded in this course;
1. Gain the ability to operate camera.
2. Will be able to make lighting for exterior and interior shooting conditions
3.Experience teamwork with crew.

Course Content

In this course, the techniques of operating camera and lighting in set through teamwork will be practiced.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction to cinematography
2)	Camera crew and camera types
3)	Lighting equipment
4)	Lense, filters and special grip equipments
5)	Shooting a short scene in the studio
6)	Basic camera movements and optic
7)	Chroma key lighting
8)	Lighting objects
9)	Special camera set ups
10)	Lighting on interior locations
11)	Shooting a short interior scene
12)	Lighting on exterior locations
13)	Shooting a short exterior scene
14)	Motion picture camera workshop

Sources

Course Notes / Textbooks:	--
References:	--

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Presentation	2	% 30
Project	2	% 30
Final	1	% 40
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 30
PERCENTAGE OF FINAL WORK		% 70
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Study Hours Out of Class	12	3	36
Presentations / Seminar	2	3	6
Project	2	20	40
Final	1	4	4
Total Workload			128

Contribution of Learning Outcomes to Programme Outcomes

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

	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)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.
3)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.
5)	To communicate effectively with advisee, colleagues for effective professional relationships.
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.
7)	To use life-long learning, problem-solving and critical thinking skills.
8)	To act in accordance with ethical principles and values in professional practice.
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.