Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI361 | ||||
Course Name: | Fashion Style Consultanc | ||||
Semester: | Fall | ||||
Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
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Mode of Delivery: | E-Learning | ||||
Course Coordinator: | Dr. FERHAT DUMANLI | ||||
Course Lecturer(s): | |||||
Course Assistants: |
Course Objectives: | With the globalizing world, the constant and rapid change in all areas is also felt in the field of fashion. For this reason, there has been a need for support in order to keep up with the rapid change and development of the fast and changing fashion concept from past to present and, most importantly, to respond quickly and effectively to the needs of today's fashion consumers and to gain an identity for themselves in social and business environments. With the studies carried out, it is aimed to be effective in the field of fashion and retail and to ensure long-term continuity with the fashion consumer. |
Course Content: | To create infrastructure on subjects such as the historical development of fashion, key players of fashion, trend analysis, fashion calendar, customer analysis, clothing analysis, hair and make-up principles. |
The students who have succeeded in this course;
1) Knows the basic concepts that make up fashion and style. 2) Understands issues related to fashion styles. 3) Determines the clothes, colors and forms suitable for the person and makes styling applications with accessories, hair and make-up elements. |
Week | Subject | Related Preparation |
1) | Fashion history and development | |
2) | The ones who influence the fashion industry. | |
3) | Trend tracking | |
4) | Fashion terminology and concepts | |
5) | Fashion weeks and Fashion capitals | |
6) | Fashion calendar and events | |
7) | Analyzing the customer | |
8) | Mid-term | |
9) | Style analysis and application | |
10) | Clothing, shoes, bags and accessory models | |
11) | Preparing a lookbook for the customer | |
12) | Hair and make-up principles | |
13) | Practice | |
14) | Practice |
Course Notes / Textbooks: | Ders notları |
References: | Somer, F. (2012). The Book of Styling : An Insider’s Guide to Creating Your Own Look. CA: Zest Books. Güler, Ş. (2013). İmaj ve Stil Koçluğu. İstanbul: Alfa Yayıncılık. Okan, M., R. (2015). Kendi Stilini Yaratmak. İstanbul: Alfa Yayıncılık. |
Course Learning Outcomes | 1 |
2 |
3 |
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Program Outcomes | ||||||||||||||
1) Have information about food components and additives and use this information in production. | ||||||||||||||
2) Has knowledge about food legislation and professional ethics. | ||||||||||||||
3) Evaluates the knowledge learned in food laboratories at production and quality control points. | ||||||||||||||
4) Can determine the risk factors in food production stages. | ||||||||||||||
5) Can provide hygiene, sanitation conditions in food sector. | ||||||||||||||
6) Have knowledge about occupational safety in food industry. | ||||||||||||||
7) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
8) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | ||||||||||||||
10) Use current techniques in the field of food technology. | ||||||||||||||
11) Identifies problems, generates and presents solutions. | ||||||||||||||
12) Has an awareness of the legal consequences of technological applications and professional ethics. | ||||||||||||||
13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | ||||||||||||||
14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Have information about food components and additives and use this information in production. | |
2) | Has knowledge about food legislation and professional ethics. | |
3) | Evaluates the knowledge learned in food laboratories at production and quality control points. | |
4) | Can determine the risk factors in food production stages. | |
5) | Can provide hygiene, sanitation conditions in food sector. | |
6) | Have knowledge about occupational safety in food industry. | |
7) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
8) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
9) | Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | |
10) | Use current techniques in the field of food technology. | |
11) | Identifies problems, generates and presents solutions. | |
12) | Has an awareness of the legal consequences of technological applications and professional ethics. | |
13) | Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | |
14) | Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
Course Hours | 14 | 3 | 2 | 1 | 84 | ||
Study Hours Out of Class | 1 | 10 | 10 | ||||
Midterms | 1 | 10 | 2 | 12 | |||
Final | 1 | 10 | 2 | 12 | |||
Total Workload | 118 |