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 |
PRL4540 | Corporate Visual Identity 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 : | Prof. Dr. İDİL KARADEMİRLİDAĞ SUHER |
Recommended Optional Program Components: | None |
Course Objectives: | This course aims at providing the students with an ability to use the required graphics design programs (Adobe Photoshop and Adobe lllustrator), and a skill to plan and implement all the creative process according to the brief in hand. Another goal of the course is the training of corporate visual identity designers of the next and the new age, with a skill to use the media of the new age, creation of alternative channels and the necessary application techniques. |
The students who have succeeded in this course; 1) Develop an understanding of the different components of a corporate identity and the designer's role in developing it. 2) Exploring differences in concept development. 3) Apply approaches to researching, conceptualizing, and sketching design ideas and presenting your work to the client. 4) Develop an understanding of the critical relationship between product, environment, communication, and logo design. 5) Develop an understanding of how corporate identity is influenced by corporate business strategy. 6) Develop an understanding of the skills and attributes required to become a corporate designer. |
Explore through case studies the essential skills required to design logos, other marketing products, and advertising programs to establish and promote a corporate identity. |
Week | Subject | Related Preparation |
1) | Introduction to Corporate Visual Identity Design | |
2) | Design principles of CVI Design | |
3) | Principles ff Design And Corporate Strategy: Adobe Programs With Practical (Photoshop & Illustrator) | |
4) | Perspective of Creative Consept: Adobe Programs With Practical (Photoshop&Illustrator) | |
5) | Designing a Corporate Brand: Adobe Programs With Practical (Photoshop&Illustrator) Deadline for 1st Homework. | |
6) | Design process and Methodology: Adobe Programs With Practical (Photoshop & Illustrator) | |
7) | Reviewing sample designs | |
8) | Prepared a Design Project. Adobe Programs With Practical (Photoshop&Illustrator) | |
9) | From Solution to Evaluation. | |
10) | Prepared a Design Project. Adobe Programs With Practical (Photoshop & Illustrator) | |
11) | Product and Corporate Design. | |
12) | Prepared a Design Project. Adobe Programs With Practical (Photoshop & Illustrator) Deadline for 2nd Homework. | |
13) | Prepared a Design Project. Adobe Programs With Practical (Photoshop&Illustrator) | |
14) | Review For The Final Exam |
Course Notes / Textbooks: | Reading Material Will Be Given On Weekly Basis |
References: |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 14 | % 5 |
Homework Assignments | 2 | % 20 |
Midterms | 1 | % 25 |
Final | 1 | % 50 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
Total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 42 |
Study Hours Out of Class | 13 | 65 |
Homework Assignments | 2 | 4 |
Midterms | 1 | 4 |
Final | 1 | 4 |
Total Workload | 119 |
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. |