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
FTV3980	Making B Movie	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 :	Dr. Öğr. Üyesi ERKAN BÜKER
Course Lecturer(s):	Dr. Öğr. Üyesi ERKAN BÜKER
Recommended Optional Program Components:	None
Course Objectives:	This course aims to understand B-Movies as new genre in the cinema. Students will aim to understand what is the basic setting of low budget movies and they will focus on producing their own B movie based on their analyzes in the genre.

Learning Outcomes

The students who have succeeded in this course;
i. understand the common characteristics of B movies.
ii. gain the ability to design a B movie.
iii. Learn the rules of B Movie making
iv. Learn to create a film with a low budget and the tricks in a low budget film production.

Course Content

In this class students learn the main principles of B Movie. It is encouraged to discuss in the class how image creates meaning with the help of B Movie composition and the difference between B and A Movie

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	information about course	-
2)	B movie analysis of famous director and producers	Duel – Steven Spielberg
3)	B movie analysis of famous director and producers	Braindead – Peter Jackson
4)	B movie analysis of famous director and producers	Cape Fear -Martin Scorsese
5)	B movie analysis of famous director and producers	Joy Ride – J.J. Abrams
6)	B movie analysis of famous director and producers	The Teror – Ford Coppola
7)	Final Project: Script Design	Neighbor – Robert Masciantonio
8)	Final Project: Script Design	-
9)	Final Project: Production Planning	-
10)	Final Project: Preparing Shooting Plan	-
11)	Final Project :Art Design and Make-up	-
12)	Final Project :Art Design and Make-up	-
13)	Final Project : Shooting	-
14)	Final Project : Editing	-

Sources

Course Notes / Textbooks:	Plannig the Low-Budget Film Robert Latham Digital Filmmaking 101: An Essential Guide to Producing Low-Budget Movies Dale Newton Sir Destroy All Movies!!! The Complete Guide to Punks on Film Zack Carlson , Bryan Connoly
References:	-

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	10	% 30
Midterms	1	% 30
Final	1	% 40
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Application	3	3	9
Field Work	3	5	15
Study Hours Out of Class	4	3	12
Project	5	5	25
Midterms	1	3	3
Final	1	15	15
Total Workload			121

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.