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 |
VCD3140 | Space in Visual Design | 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 : | Dr. Öğr. Üyesi İPEK TORUN |
Recommended Optional Program Components: | None |
Course Objectives: | This course is concerned with the way people experience space-built or un-built, real or imaginary, two dimensional or three dimensional. Theories of space is introduced exposing conceptions in a variety of visual design media. Space is an integral part of communication and is a seamless connection to visual expression. The emphasis is on the discovery of space while exercising visual skills in depicting and analyzing cultures in the world of cities. |
The students who have succeeded in this course; 1) Develop an understanding of different kinds of space. 2) Exhibit critical thinking skills for the city space (of Istanbul ) 3) Expose cultural construction of space ( in Istanbul) 4) Analyse the visual aspects of city space in comparison to other cultures 5) Experience to effectively communicate an idea through visual expression. 6) Exercise and demonstrate visual skills working with variety of media. 7) Display ability to profile audiences for successful presentation techniques |
The students will be introduced to different uses of space in different mediums, with the aid of presentations. While the course aims to establish the foundation of space and use of it, students are directed to prepare a final presentation or product which is strongly related to concept of space. |
Week | Subject | Related Preparation |
1) | Introduction, Syllabus overview, Expectations | |
2) | Senses and Istanbul | |
3) | Space and place in Istanbul | |
4) | Public and private spaces of Istanbul | |
5) | Non-places in Istanbul | |
6) | Sounds of Istanbul: Guest lecture presentation | |
7) | Wrapping – Packaging Istanbul: Guest lecture presentaion | |
8) | Visual Concept Development : Project Istanbul Group discussion, critiques: designing for structural integrity, and display aesthetics. Adapting typography, illustration, design and materials to the 3 dimensional forms/surfaces | |
9) | Project review | |
10) | Literal Istanbul: Guest Lecture presentation | |
11) | Time - Based Istanbul: Guest Lecture presentation | |
12) | Audio - Visual Istanbul: Guest Lecture presentation | |
13) | Urban Screens and Istanbul: Guest Lecture presentation | |
14) | Interactive Istanbul: Guest lecture presentation |
Course Notes / Textbooks: | |
References: |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 15 | % 20 |
Homework Assignments | 1 | % 20 |
Midterms | 1 | % 20 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 28 |
Study Hours Out of Class | 14 | 28 |
Homework Assignments | 13 | 40 |
Midterms | 2 | 7 |
Final | 1 | 10 |
Total Workload | 113 |
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. |