Week |
Subject |
Related Preparation |
1) |
1. Week : Theory of advanced modelling techniques
(mesh modelling, spline modelling, patch modelling, NURBS modelling)
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2) |
2.Week Choosing a form to model in 3D and preliminary work on the desired model. |
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3) |
3.Week : Class work |
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4) |
4.Week : Class work |
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5) |
5.Week : Class work |
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6) |
6.Week : Discussion on the finished 3D model and planning a scene for presenting the model. Finished 3D model will be graded as mid term 1 |
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7) |
7.Week : Theory on lighting and framing techniques. |
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8) |
8.Week : Class work |
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9) |
9.Week : Class work |
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10) |
10.Week : Class work |
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11) |
11.Week : Discussion on the finished scene and planning a 10 seconds animated TV spot. Finished scene will be graded as mid term 2 |
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12) |
12.Week : Class work |
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13) |
13.Week : Class work |
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14) |
Finished film will be graded as final exam |
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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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