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

Course Introduction and Application Information

Course Code:

ASC020

Course Name:

Food Photography

Semester:

Spring
Fall

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):

Lecturer Meryem Merve BEYKOZ

Course Assistants:

Course Objective and Content

Course Objectives:	To teach food photography theoretically and practically, together with basic photography knowledge.
Course Content:	Fundamentals of cameras, use of natural light in food photography, composition in food photography, creative shots in food photography

Learning Outcomes

The students who have succeeded in this course;
1) Explain the basic concepts of photography.
2) Gains knowledge about visual aesthetics and photographic composition
3) Knows how to take Food and Beverage photos according to their intended use.
4) Recognizes, uses and maintains the physical environment, equipment and technologies related to the field.
5) Knows and applies the techniques of food buffet decoration and visual presentation of foods.

Course Flow Plan

Week	Subject	Related Preparation
1)	Basic Information About Cameras Entrance What is Food Photography? How to Make a Difference in Food Photography? Sylibus
2)	DSLR Digital Cameras Digital Compact Cameras with DSLR Looks Mirrorless DSLR Digital Cameras Digital Compact Cameras
3)	Practical Use of a Digital Camera How is ISO/ASA Setting Made? Machine Selection in Food Photography Lens Selection in Food Photography How to Adjust White Balance? To Which Mode Should Color Space Be Set? How to Choose Shooting Format?
4)	Using Natural Light in Food Photography? Natural Light selection? Using WB Setting in Natural Light Food Photo Shoot in Daylight Photographing in Tungsten (yellow) Light Making a Difference by Using Reflectors in Natural Light Supporting the Topic with Sample Photos
5)	What are the Studio Equipment to be Used in Food Photography? Studio Lights (Paraflashes) Cinema Lights Use of Light Equipment Using Soft Boxes and Umbrellas in Food Photography Reflective Types and Their Purposes in Food Photography Use of Cinema Lights (fixed light) in Food Photography
6)	An overview APPLICATION
7)	APPLICATION
8)	Midterm
9)	Composition in Food Photography Choosing Perspective in Food Photography Preparation for Shooting
9)	Composition in Food Photography Choosing Perspective in Food Photography Preparation for Shooting
10)	Practical Food Photo Shoots in Natural Light with a Mobile Phone Colors and Their Use in Food Photography Preparing a Set Direction of Light in Food Photography Preparing the Food for Shooting
11)	Creative Shots in Food Photography Making a Difference by Using Techniques in Food Photography Using Depth of Field Creatively Using Snapshot Creatively Perspective in Food Photography
11)	Creative Shots in Food Photography Making a Difference by Using Techniques in Food Photography Using Depth of Field Creatively Using Snapshot Creatively Perspective in Food Photography
12)	Application
13)	Application
14)	Application

Sources

Course Notes / Textbooks:	Öğretim görevlisinin çeşitli kaynaklardan hazırladığı ders notlar
References:	-Yemek Stilistliği ve Fotoğrafçılık PARADİGMA AKADEMİ YAYINLARI

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Define / explain general concepts in culinary profession.
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.
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11) Follow current developments in the field and profession.
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
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.
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.
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11)	Follow current developments in the field and profession.
12)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
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.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	5	% 25
Project	1	% 10
Midterms	1	% 25
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	14	28
Application	7	14
Study Hours Out of Class	13	20
Project	2	6
Homework Assignments	5	15
Midterms	1	2
Final	1	4
Total Workload		89