ADV4625 Advertising PhotographyBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
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
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.

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 : 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.

Learning Outcomes

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.

Course Content

Weekly Detailed Course Contents

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

Sources

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:

Evaluation System

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

ECTS / Workload Table

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

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.