Week |
Subject |
Related Preparation |
1) |
Course Overview
• Review of Syllabus
• Introduction to Premiere
• Introduction to digital video cameras
Studio Overview |
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2) |
Production Process/Conceptualization of Storyline
• The Production Process
• The Production Team: Who Does What When?
• Image Formation and Digital Video
Instructional videos
Premiere demonstration
Studio Equipment |
|
3) |
One minute video pre-planning
Storyboard
• Storyboard formats and examples
• Storyboarding & Scriptwriting Activity
Premiere demonstration
• Workspace and Sequencing
Light (Theoretical) |
|
4) |
Premiere demonstration
• Shooting and Capturing
• Looking Through the Viewfinder
Light setup activity |
|
5) |
Premiere demonstration
• Framing and Composition
• Using Editing tools
Sound Technics |
|
6) |
Graphics and Effects
Premiere demonstration
• Editing Audio
Sound Production |
|
7) |
Review |
|
8) |
Linear and Nonlinear Editing
• Linear/Nonlinear Editing
• Off-line/on-line editing
Premiere demonstration
• Adding effects
Operating the camera - I
• Arranging environment & Shooting
• Tips for effective shooting |
|
9) |
Operating the camera - II
• Arranging environment & Shooting
• Tips for effective shooting |
|
10) |
Editing Principles
• Major Client Project Preplanning
• Idea generation
• Storyboarding
Premiere demonstration
• Adding effects
Post-production through the stage direction |
|
11) |
Video Recording/Major Client Video Storyboarding
Individual Work |
|
12) |
Conversion/Exporting
• Storing videos
• Conversion/CD/DVD/Tapes
• Interactive Video/Camtasia demo
Premiere demonstration
• Exporting and Delivery issues |
|
13) |
Main Client Video Editing |
|
14) |
Main Client Video Editing |
|
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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. |
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