Week |
Subject |
Related Preparation |
1) |
Introduction to the course and syllabus review. |
CW: Course requirements.
HW: Providing examples of different sector’s brands |
2) |
Creating an Identity |
CW: Analysing world brands and typografy
HW: Choosing sector |
3) |
Students will conduct a corporate needs analysis and work on preliminary concepts |
CW: Discusing corporate needs / logo’s drafts
HW: Providing examples of Turkish brands |
4) |
Research/Chossing a brand (different for each student) |
CW: Brand analogies /preparing logotype alternatives |
5) |
Presenting concepts and pre-resolved designs |
CW: Preparing logotype alternatives
HW: Logo’s fine tunning |
6) |
Presentation & Critique: Depth & clarity of analysis- Originality & visual impact- Practicality of the mark – |
CW: Logo’s fine tunning
HW: Preparing booklet |
7) |
Review |
Presentation of the booklet(A4): Logotype: black-white, color, minimal size, background usages |
8) |
Research/Chossing a brand (same for all the students) |
CW: Research /brand analogies.
HW: Preparing first alternatives |
9) |
Introduction to related trade services, information on copyright laws, registration of trademarks, business structures, documents, signage and stationery design. |
CW: Logotype’s fine tunning
HW: Creating stationery’s structure |
10) |
Conducting a corporate needs analysis and work on preliminary concepts (1) |
CW: Corporate analysis/ stationery’s structures
HW: Preparing stationary and merchandise |
11) |
Conducting a corporate needs analysis and work on preliminary concepts (2) |
CW: Researching various corporate identity manuals |
12) |
Producing a draft corporate standards manual for the guidance of persons charged with the application and control of the identity. |
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13) |
Producing the final corporate standards manual suitable for inclusion in their portfolio. |
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14) |
Corporate Standards manual presentation
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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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