Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

ASC003

Course Name:

Food Styling and Photography

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Departmental Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

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

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	3	6
Program Outcomes
1) Define / explain general concepts in culinary profession.	3
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3) Have knowledge about regulations, professional standards and practices in the field of culinary.
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.
5) Dominates the terminology of food and beverage.
6) Organize all kinds of organizations in the field of culinary.
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	2
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	3		3
11) Follow current developments in the field and profession.	3	3	3
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.			2
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define / explain general concepts in culinary profession.	1
2)	Define and explain the internal and external environment relations in which food and beverage businesses are affected.	1
3)	Have knowledge about regulations, professional standards and practices in the field of culinary.	1
4)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.
5)	Dominates the terminology of food and beverage.
6)	Organize all kinds of organizations in the field of culinary.	3
7)	Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.	1
8)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	1
9)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	1
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	1
11)	Follow current developments in the field and profession.	1
12)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	1
13)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.	1
14)	Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.	1
15)	Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	1

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