ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
Course Introduction and Application Information
| Course Code: | ASC003 | ||||
| Course Name: | Food Styling and Photography | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Öğr. Gör. MERYEM MERVE BEYKOZ | ||||
| Course Lecturer(s): | |||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | The purpose of this lesson is to teach the students how to use the camera correctly and to maket he appearance of the products by drawing the correct light and exposure |
| Course Content: | Food Styling and Photography, The Development, Importance and Styles of Food Photography, Basic Photo Info, Separating Food Photography From Other Types of Photography, General Structure of Camera, Considerations When Taking Food Photographs, Materials Used In Photograph, Illumination in Food Photography, Lenses More Attractive Display of Products, Preparations Before Shooting, After Shooting Processes, Studio Work |
Learning Outcomes
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The students who have succeeded in this course;
1) Defines food stylist and photographer, knows importance of food photography 2) They know the materials used in taking pictures and take pictures more accurately. 3) Learn how to make production preparations before shooting. 4) Learn basic light use and lenses used in photography. 5) Know what needs to be done before and after shooting and increase the albinism of your products with correct shooting. 6) Enrich the theoretical knowledge with applications. |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | Who is the food stylist and the photographer, what are the styles | |
| 2) | The development, importance and styles of food photography, basic photo info | |
| 3) | Separating food photography from other types of photography | |
| 4) | General structure of camera | |
| 5) | Considerations when taking food photographs | |
| 6) | Materials used in photograph | |
| 7) | Illumination in food photography | |
| 8) | Midterm | |
| 9) | Lenses for taking pictures | |
| 10) | Preparations before shooting | |
| 11) | After shooting processes | |
| 12) | More attractive display of products | |
| 13) | Studio work | |
| 14) | Studio work |
Sources
| Course Notes / Textbooks: | Farklı kaynaklardan derlenmiş ders notları kullanılacaktır. |
| References: | Food Styling: The Art of Preparing Food for the Camera |
Course - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
|---|---|---|---|---|---|---|
| Program Outcomes |
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution |
Assessment & Grading
| 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 | |
Workload and ECTS Credit Calculation
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 28 | 1 | 28 | ||||
| Application | 28 | 1 | 28 | ||||
| Study Hours Out of Class | 14 | 3 | 42 | ||||
| Midterms | 1 | 14 | 14 | ||||
| Final | 1 | 14 | 14 | ||||
| Total Workload | 126 | ||||||