Week |
Subject |
Related Preparation |
1) |
Introduction to video clip production |
|
2) |
History of video clip production |
|
3) |
Video clip business in Turkey |
|
4) |
Principles of video clip production |
|
5) |
Rhytm and movement in video clip. Cinematografic expression of music. |
|
6) |
Designing a video clip. Working on students' projects |
Designing a music video for a selected song. Prepare the synopsis. |
7) |
Progressing on students' video clip projects |
Prepare the revised version of the video clip synopsis by applying the feedback of the previous class. Prepare the shot-list adjusted to the duration of the song. |
8) |
Preparation of a video clip proposal |
Prepare a draft proposal for the video clip project |
9) |
Pre-production proposal presentations of students for their projects |
Prepare the proposal for the video clip project |
10) |
Working on students' footage. Determination of the necessary extra shots. |
Shooting the video clip |
11) |
Progressing on students's footage for their video clip projects |
Shooting the required shots for the video clip project |
12) |
Editing |
Capture the shots and perform the selection for the video clip project |
13) |
Rough cut presentation for video clip project |
Prepare the rough cut of the video clip |
14) |
Presentation of the video clip projects |
Finalizing the video clip projects |
|
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 |