Week |
Subject |
Related Preparation |
1) |
Introduction to short video workshops. |
|
2) |
On location and studio settings for film production |
|
3) |
Departmental progress of film production |
|
4) |
Film production departments set traffic and work share |
|
5) |
Duties of art, camera, grip departments on field and location production |
|
6) |
Post production departments. Distinguished functions of telecine, online / offline editing and sound. |
|
7) |
Creating a short film. Work on students' projects. |
Designing short film project. Prepare the synopsis |
8) |
Progressing on students' short film projects. |
Interpreting the discussion and criticism on previous class and implementing the outcomes on the synopsis and preparing script and photoboard. |
9) |
Pre-production presentations of students' projects |
Preparing the pre-production presentation |
10) |
Working on students' footage. Feedback for neccessary extra shots. |
Shooting the short film project. |
11) |
Progressing on student's footage |
Shooting the possible required extra shots |
12) |
Editing |
Capture and and start editing the project by selecting the available shots |
13) |
Rough cut presentation of short video projects |
preparing the project for the rough cut presentation |
14) |
Presentation of short video projects |
Finalizing the short video project |
|
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 |
2) |
To act in accordance with ethical principles and values in professional practice. |
2 |
3) |
To use life-long learning, problem-solving and critical thinking skills. |
2 |
4) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
2 |
5) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
2 |
6) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
2 |
7) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
2 |
8) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
2 |
9) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
2 |
10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
2 |
11) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
2 |
12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
2 |