Language of instruction: |
Turkish |
Type of course: |
Non-Departmental Elective |
Course Level: |
Bachelor’s Degree (First Cycle)
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Mode of Delivery: |
Face to face
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Course Coordinator : |
Instructor OĞUZHAN AKAY |
Course Lecturer(s): |
Dr. Öğr. Üyesi ŞAFAK ŞAHİN
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Recommended Optional Program Components: |
None |
Course Objectives: |
Objective of the course is to teach students, how to produce advertisements for newspapers, magazines, tv, radio and internet. Also how to produce creative content for printed materials, billboards and ink-jet prints for indoor and outdoor media is within the scope of the course. In this course, students learn all techniques of creative advertising production. |
Week |
Subject |
Related Preparation |
1) |
Introduction |
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2) |
creative process and personality. |
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3) |
Understanding the creative process: - Creative personality - Factors blocking creativity - How to brainstorm? Deadline for 1st Homework. |
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4) |
Having fun, being innovative and idea lover. Exercises. |
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5) |
Lock on to target. Being childish and enhancing curiosity. |
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6) |
How does the process of thinking works? Methods of combination to access new ideas. Exercises. Deadline for 2nd. Homework. |
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7) |
Process of defining problem. Problem/Solution. Ways of seeing. |
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8) |
Gathering information and use of information. Revising and passing the rules during the search of idea. |
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9) |
Giving up created ideas and initialization methods in the search for new ideas. Deadline for 3rd. Homework. |
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10) |
Execution of ideas. Exercises. |
Preparation of homework. |
11) |
Basic determinants of the copywriting process. Briefing for final presentations. |
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12) |
Strategy and media products. Deadline for 4th Homework. |
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13) |
Methods of copy and script writing. |
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14) |
Review. |
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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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