Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | UNI186 | ||||
Course Name: | Film Culture | ||||
Semester: | Fall | ||||
Course Credits: |
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Language of instruction: | English | ||||
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: | Prof. Dr. AYBİKE SERTTAŞ | ||||
Course Lecturer(s): | Assoc. Prof. Dr. Hasan Gurkan | ||||
Course Assistants: |
Course Objectives: | The purpose of this course is to focus on film and key developments in film technology; dramatic aspects of the narrative film; cinematography, film aesthetics, genres, and auteur study; sociological ramifications of film. |
Course Content: | This course provides an introductory survey of film as a distinct art form that has the ability to reflect, critique, reshape, and impact society and culture. In the course, film narrative formulation and its major formal elements of film: mise-en-scene, cinematography, editing, and sound design are discussed. Besides this, the terminology to critically examine and analyze film, across a variety of genres, in its relationship to various aspects of society and culture (violence, race, class, gender and sexuality, etc.) are also discussed. |
The students who have succeeded in this course;
1) Categorizes the necessary information about cinema aesthetics. 2) Gains an understanding of a variety of cinematic works as products of specific cultures, times, and places. 3) Gains an understanding of critical commentary about film from a multi-disciplinary and inter-disciplinary perspective. |
Week | Subject | Related Preparation |
1) | Introduction to the Course: The main terms on Cinema and Film | |
2) | The main terms on Cinema and Film | |
3) | Counter Cinema | |
4) | Film Style and Film Genres | |
5) | Popular Film Genres | |
6) | Documentary Films | |
7) | Women’s cinema | |
8) | Queer cinema | |
9) | National Cinemas: British Cinema | |
10) | National Cinemas: the Soviet Montage cinema | |
11) | National Cinemas: Turkish Cinema | |
12) | National Cinemas: New German Cinema | |
13) | Cinema and New Media | |
14) | Cultural, Social and Global Effect of Film |
Course Notes / Textbooks: | • Film Art: An Introduction – Bordwell/Thompson – McGraw Hil • Film History: An Introduction – Bordwell/Thompson – McGraw Hil |
References: | IMDB App or Bookmarked ve makaleler / articles |
Course Learning Outcomes | 1 |
2 |
3 |
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Program Outcomes | ||||||||||||||||||
1) Define and explain the general concepts related to gastronomy and culinary arts. | ||||||||||||||||||
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses. | ||||||||||||||||||
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field. | ||||||||||||||||||
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | ||||||||||||||||||
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | ||||||||||||||||||
6) Dominates the terminology of food and beverage. | ||||||||||||||||||
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts. | ||||||||||||||||||
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department. | ||||||||||||||||||
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | ||||||||||||||||||
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | ||||||||||||||||||
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | ||||||||||||||||||
12) Follow current developments in the field and profession. | ||||||||||||||||||
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | ||||||||||||||||||
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | ||||||||||||||||||
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | ||||||||||||||||||
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | ||||||||||||||||||
17) Prepares meals of Turkish and different country cuisines. | ||||||||||||||||||
18) Have knowledge and methods about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this knowledge and methods for professional development. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Define and explain the general concepts related to gastronomy and culinary arts. | 3 |
2) | Defines and explains the internal and external environment relations that are affected by the food and beverage businesses. | 3 |
3) | Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field. | 3 |
4) | To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | 3 |
5) | To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | 3 |
6) | Dominates the terminology of food and beverage. | 3 |
7) | Organize all kinds of organizations in the field of Gastronomy and Culinary Arts. | 3 |
8) | Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department. | 2 |
9) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | 3 |
10) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | 3 |
11) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | 3 |
12) | Follow current developments in the field and profession. | 2 |
13) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | 2 |
14) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | 3 |
15) | Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | 3 |
16) | Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | 3 |
17) | Prepares meals of Turkish and different country cuisines. | 3 |
18) | Have knowledge and methods about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this knowledge and methods for professional development. | 3 |
Semester Requirements | Number of Activities | Level of Contribution |
Quizzes | 3 | % 60 |
Final | 1 | % 40 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 42 |
Study Hours Out of Class | 14 | 70 |
Quizzes | 3 | 15 |
Final | 1 | 3 |
Total Workload | 130 |