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 |
ADV4625 | Advertising Photography | 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. HASAN KEMAL SUHER |
Recommended Optional Program Components: | None |
Course Objectives: | Students will engage in a technical study of photographic illustration in a studio setting. Photo illustration is based on a language whose vocabulary consists of sets, still lives and models; a grammar of cameras, films and lighting systems; and a photographer who creates totally controlled images directed toward fine art, editorial and commercial application. |
The students who have succeeded in this course; I. Understand advertising photography within its historical practices II. Identify various applications in the genre III. Gain ability to practice advertising photography in studio and on location IV. Show dexterity in the use of practical issues of Advertising Photography V. Demonstrate ability to operate post-production softwares related to advertising purposes. |
Week | Subject | Related Preparation |
1) | Understanding the advertising characteristics of advertising photography, location, tools and techniques. | |
2) | CRITICS OF THE STUDENT WORK | |
3) | Rules of studio photography. Tools used in advertising photography. Creating a mood through lighting. | |
4) | CRITICS OF THE STUDENT WORK | |
5) | Composition Rules I | |
6) | CRITICS OF THE STUDENT WORK | |
7) | Composition rules II. point of view and shooting plans. Creating a classic campaign. | |
8) | Mid-term presentations | |
9) | Guest Photographer | |
12) | CRITICS OF THE STUDENT WORK | |
13) | CRITICS OF THE STUDENT WORK | |
14) | Final Study |
Course Notes / Textbooks: | Marshall, Hugh (1989) Art-directing photography. Oxford : Phaidon. Salomon, Allyn (1982) Advertising photography. New York: American Photographic Book Pub. Creative options (1996) New York:American Showcase. www.ilford.com www.sinar.com www.ar-studio.com/Portfolios/ www.jimappleton.com/Ads-01.htm www.ericmeola.com www.the-lightbox.com/Marketing/ www.grafixoncall.com/Photography.html www.studiohl.gr/ meta4sapporo.com/english/top.html www.bga-photo.co.uk/index2.html www.photographe-de-mode.com/photos-de-mode-couleur.html www.5thfloorstudios.com/commercial.html www.mira.com www.picturesque.com freestockphotos.com www.photosource.com |
References: |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 20 |
Midterms | 1 | % 30 |
Final | 1 | % 50 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 14 | 5 | 70 |
Homework Assignments | 1 | 7 | 7 |
Midterms | 1 | 3 | 3 |
Final | 1 | 3 | 3 |
Total Workload | 125 |
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. |