Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI060 | ||||
Course Name: | Film Reading | ||||
Semester: | Spring | ||||
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: | Face to face | ||||
Course Coordinator: | Öğr. Gör. AHMET BERK DUMAN | ||||
Course Lecturer(s): | |||||
Course Assistants: |
Course Objectives: | In the area where cinema and psychology intersect; We can create a healing experience ground by combining the happiness of watching movies with psychological knowledge that brings insight and awareness. Therefore, cinema therapy is an important and even indispensable tool for those who want to better understand themselves and others, to eliminate the problems in their relationships, to realize their individual potential, to look at their problems from different perspectives and to produce solutions, to be more flexible and resilient to daily and existential difficulties, to give meaning to their lives and to color their lives. It is a self-education that makes sense of the process of perception and communication of human with human and human with the creator. |
Course Content: | Specific film genres, directors, movements and styles, national cinemas, historical periods, directors, film culture in the context of new technologies, cultural studies and cinema, gender and cinema, film and media culture, philosophy and cinema, film industry, music and cinema, image and sound in cinema, film adaptations, cinema and social change, alternative cinemas are among the topics to be covered in the course. |
The students who have succeeded in this course;
1) can improve the joy of watching movies 2) Can repair the problems in relations and can understand himself and other better 3) Can improve individual potencial 4) can become more resilient to everyday and existential challenges 5) Can give meaning to his life and make it flamboyant 6) Can produce solutions to the problems from different perspectives |
Week | Subject | Related Preparation |
1) | On Body and Soul – Ildiko Enyedi | |
2) | Launchbox-Ritesh Batra | |
3) | In the mood for Love – Wong Kar-Wai | |
4) | Agora – Alejandro Amenabar | |
5) | A Hıdden Life – Terrence Malick | |
6) | Melancholia-Lars von Trier | |
7) | The Hunt – Thomas Vinterberg | |
8) | Marriage Story-Noah Baumbach | |
9) | Mary and Max – Adam Elliot | |
10) | Anadolu’nun Kayıp Şarkıları -Nezih Ünen | |
11) | Nietzche -Freud – Bettany Hughes | |
12) | Memento – Christopher Nolan | |
13) | Once Upon a Time in Anatolia- Nuri Bilge Ceylan | |
14) | Persona – Ingmar Bergman | |
15) | To Kill a Mockingbird – Robert Mulligan |
Course Notes / Textbooks: | YOKTUR-NONE |
References: | YOKTUR-NONE |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
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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 |
Presentation | 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 | 0 | 3 | 42 | |||
Presentations / Seminar | 1 | 30 | 30 | ||||
Final | 1 | 50 | 3 | 53 | |||
Total Workload | 125 |