NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
FTV4938 | TV Workshop | Spring | 3 | 0 | 3 | 5 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
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 |
Recommended Optional Program Components: | None |
Course Objectives: | This course is an advanced level television workshop. There will be two main components to the course: theoretical framework and production practice. In the first part, the course will engage with issues surrounding television studies and television production. The second part will focus on and studio production. The overall aim of the course is to provide students with the fundamental knowledge and skills necessary about television theory, aesthetics and production practices. |
The students who have succeeded in this course; 1. Will be able to analyses tv programs 2. Will be able to desing a new visual world works with research results. 3. Will be able to learn relationship between reality and tv programing. 4. Recognize the spesific types of goals and objectives in tv and target. Students can begin to define emotions and design to production. 5. Will be able to begin to use technical equipment for the coordinate motor-skills. 6. Will be able to analyse sight, sound and motion that call emotions 7. Will be able to begin to use technical equipment for the coordinate motor-skills. 8. Will be able to put the implementation steps of a production and create a strategy of visuality. |
This course is designed to cover the theoretical production steps, writing processes and practical tv programs from using the camera to editing a program |
Week | Subject | Related Preparation |
1) | Documentary and the effect of tv | |
2) | News, Politics and TV as İnformation | |
3) | Narrative television I | |
4) | Television studies and television practice | |
5) | Everyday Television | |
6) | News, politics and TV as Information----- Project I due | |
7) | The practitioner's perspective | |
8) | The Practitioner’s perspective: Visual Dimension ------ Project II due | |
9) | The Practitioner’s perspective: Lighting and cinematography----- Term Project Proposals Due | |
10) | The Practitioner’s perspective: Sound and Editing | |
11) | Issues in Production | |
12) | Projects and presentations | |
13) | Documentary and Factual Television | |
14) | Documantary tv programs |
Course Notes / Textbooks: | |
References: | 1. Holland, P. (1997) The Television Handbook, Routledge: London 2. Lee Goldberg-Willian Rabkin )2003) Successful Television Writing |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 10 | % 10 |
Laboratory | 9 | % 10 |
Application | 4 | % 20 |
Field Work | 4 | % 10 |
Homework Assignments | 3 | % 10 |
Project | 3 | % 20 |
Final | 1 | % 20 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Application | 14 | 3 | 42 |
Project | 14 | 3 | 42 |
Total Workload | 126 |
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. |