Language of instruction: |
English |
Type of course: |
Non-Departmental Elective |
Course Level: |
Bachelor’s Degree (First Cycle)
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Mode of Delivery: |
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Course Coordinator : |
Dr. Öğr. Üyesi İPEK TORUN |
Course Lecturer(s): |
Instructor CAN PEKDEMİR
Prof. Dr. HASAN KEMAL SUHER
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Recommended Optional Program Components: |
None |
Course Objectives: |
The aim of this course is to make an introduction to 3D modelling and computer animation world and to give a basic understanding of “how it works” in 3D animatio. Students will be informed about terms and techniques of 3D modelling and learn to use a 3D software. The relation of 3D modelling between sculpture, painting, architecture, computer games, cinema, music will also be explained in this course. |
Week |
Subject |
Related Preparation |
1) |
1. Week : Introduction to 3D modelling (Basic concepts of 3D modelling and general information about softwares) |
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2) |
2.Week : Starting with 2d shapes |
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3) |
3.Week : Transforming to 3d meshes |
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4) |
4.Week : Polygon modelling 1(objects) |
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5) |
5.Week : Mid term 1 |
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6) |
6.Week : Polygon modelling 2(organic) |
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7) |
7.Week : Materials / Shaders |
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8) |
8.Week : Basic Mapping 1 |
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9) |
9.Week : Mapping 2 |
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10) |
10.Week : Mid Term 2 |
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11) |
11.Week : How to create a texture in Photoshop. |
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12) |
12.Week : Introduction to Animation (Basic concepts of 3D animation and general information about softwares) |
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13) |
13.Week : First Animation: Bouncing ball |
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14) |
Review |
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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. |
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2) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
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3) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
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4) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
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5) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
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6) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
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7) |
To use life-long learning, problem-solving and critical thinking skills. |
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8) |
To act in accordance with ethical principles and values in professional practice. |
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9) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
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10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
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11) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
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12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
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