Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI205 | ||||
Course Name: | Folding Techniques Analysis and Design | ||||
Semester: | Fall | ||||
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: | E-Learning | ||||
Course Coordinator: | Doç. Dr. BİLGE YARAREL DOĞAN | ||||
Course Lecturer(s): | Lecturer Burcu Şansan | ||||
Course Assistants: |
Course Objectives: | Introducing folding methods in accordance with the architectural discipline, providing the development of aesthetic perspective with applications. To be a pioneer in creating products that will make a difference in their professional projects by being inspired by folding techniques. |
Course Content: | General information about the history and architectural uses of origami; teaching basic folding principles and origami language; the use of origami in designs, technological products, engineering; creating various textures with superficial pile folds, making mobile, scalable, geometric, 3D models and developing them with product applications. |
The students who have succeeded in this course;
1) They can develop their own models by knowing the main folding methods used 2) They can make intermediate to advanced models by understanding and following origami symbols. 3) To support the emergence of value-added products. 4) Volume reduction / pop-up / reveal designs 5) They can be inspired by the folding methods in the designs and provide support for their individual creativity. 6) Gains knowledge about the relationship between mathematics and origami. Gains perspective at the level of research institutions and universities using origami. |
Week | Subject | Related Preparation |
1) | "Information about the history, technological development, current situation and future of origami. International Paper Sizes Practicing origami symbols by explaining basic folding methods. A look at origami-inspired structures, buildings, sculptures" | |
2) | Introduction to Basic Folds Zigzag folds, straight, angled, circular and their applications | |
3) | "Repeated Folds Pleated folds, making individual pleat patterns, Creating looped pleats" | |
4) | V-folds, multiple V-folds | |
5) | Fixed tunnel and mobile tunnels (pipe) | |
6) | What is parabolic and its folds, applications of parabolic architecture today | |
6) | What is parabolic and its folds, applications of parabolic architecture today | |
7) | "Shaded pleats and creasing Texture surface by cutting in pleat folds, creating shading (scissors, utility knife)" | |
8) | Freeform bowl/box, twisted box/form | |
9) | "Platonic bodies What are Platonic Bodies? Cube, regular tetrahedron, connected cube" | |
10) | Modular structure and equilateral triangle mold | |
11) | Book form with pop-up folding | |
12) | "Creating wall / ceiling / vertical decorative classical and free axis pyramid. Material (compass, ruler, glue, non-thin magazine pages)" | |
13) | Miura folding usage areas and applications are studies. | |
14) | "curvilinear surfaces Free crease forms and crumpling" |
Course Notes / Textbooks: | • Mathematical Methods for Geometric Origami - Robet J. Lang • Complete Pleats - P. Jackson • Origami Boxes- Tomoko Fuse • Zen Origami - Sinayskaya • The Geometry of Origami -- Erik Demaine |
References: | • Mathematical Methods for Geometric Origami - Robet J. Lang • Complete Pleats - P. Jackson • Origami Boxes- Tomoko Fuse • Zen Origami - Sinayskaya • The Geometry of Origami -- Erik Demaine |
Course Learning Outcomes | 1 |
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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. |
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. |
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 |
Activities | Number of Activities | Workload |
Course Hours | 13 | 39 |
Midterms | 1 | 3 |
Final | 1 | 3 |
Total Workload | 45 |