Week |
Subject |
Related Preparation |
1) |
Introduction to photography and basic principles.
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2) |
Introduction to darkroom, equipment, materials. |
Working on the assignments. |
3) |
Types of photographic film, basic film processing principles. Assignment I: Film processing.
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Working on the assignments.
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4) |
Printing techniques.
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Working on the assignments.
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5) |
Types of papers, paper development principles.
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Working on the assignments. |
6) |
Contrast in print, expressing one's own style. Assignment II: 5 prints.
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Working on the assignments. |
7) |
Safelight test.
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Working on the assignments.
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8) |
The relationship of film processing to film density.
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Working on the assignments.
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9) |
Characteristics of black & white print and examples from pioneer photographers. Assignment III: 5 prints.
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Working on the assignments. |
10) |
Exposing films according to subject matter and printing technique.
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Working on the assignments. |
11) |
Keeping prints and films safe, and preparing a portfolio.
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Working on the assignments.
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12) |
Light-meters and light metering techniques. Assignment IV: 5 prints on a given subject.
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Working on the assignments.
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13) |
Applying contrast filters, and using variable contrast values on a same print I.
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Working on the assignments.
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14) |
Applying contrast filters, and using variable contrast values on a same print II.
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Working on the assignments.
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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. |
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 |