| Course Objectives: |
The courses, which include teaching the theoretical and practical dimensions of the script, which is one of the basic elements of cinema and television, include the content of the total film director, the consumption used in scriptwriting, and writing a script with the classical actor structure. |
| Course Content: |
Narrative and screenplay narrative, historical development of dramatic structure, historical and theoretical development of script text, 3-Act scenario structure, hero's journey, American and French script writing style, logline, synopsis, treatment, separation script, shooting script, types of storytelling in script structure, shooting, scene, sequence structure, situation story, event story, adaptation, documentary script. |
| Week |
Subject |
Related Preparation |
| 1) |
Introduction to the lesson, introduction of resources and the term lesson plan. Narrative, Characteristics of the narrative, Features that distinguish the scenario narrative from other narratives. |
Seymour Chatman, Story and Discourse: Deki Pub., Umberto Eco, Six Walks in Narrative Woods: Can Yay. |
| 2) |
Definition of the movie script, General features. Screening: The Crowd: King Vidor |
Öktem Başol, Scenario Book: Script Writing Techniques and Film Stories: İthaki Yay. |
| 3) |
Historical development of script text, Europe and America. Screening: Borton Fink: Ethan &Joel Coen |
Öktem Başol, Scenario Book: Script Writing Techniques and Film Stories: İthaki Yay |
| 4) |
Elements of dramatic structure in Aritotle's Poetics: Mimesis, Catharsis, Tragedy, comedy. |
Aristotle, Poetics: Life bow. |
| 5) |
Elements of dramatic structure in Aritotle's Poetics: Mimesis, Catharsis, Tragedy, comedy. Situation and Event stories. |
Aristotle, Poetics: Life bow.
Feridun Akyürek: Script Writing Book, Ö.Nilay Erbalaban Gürbüz handouts Application |
| 6) |
The Hero's Journey in Terms of Scenario Theory, Storytelling Technique. Screening: The Wizard of Oz: Victor Fleming |
Christopher Vogler, The Writer's Journey: Reading Us Pub. |
| 7) |
Three-Act Structure, Nodes, Climaxes in Scenario Theory. Screening: All About Eve:Joseph Mankiewicz |
Syd Field, Fundamentals of Screenwriting: Alpha Pub. |
| 8) |
|
|
| 9) |
Scenario Writing Stages and Basic Scenario Terms: Logline, Storyline, Synopsis, Scene Transcript, Developing Scenario, Separation and Shooting Scenario |
Öktem Başol, Scenario Book: Script Writing Techniques and Film Stories: İthaki Yay. |
| 10) |
Scenario Writing Stages and Basic Scenario Terms: Logline, Storyline, Synopsis, Scene Transcript, Developing Scenario, Separation and Shooting Scenario |
Öktem Başol, Scenario Book: Script Writing Techniques and Film Stories: İthaki Yay. |
| 11) |
Formal features of the script text: Scene title, Narrative language, Didaskalya and Sound Elements of American Script
Usage in Format |
Öktem Başol, Scenario Book: Script Writing Techniques and Film Stories: İthaki Yay. |
| 12) |
Formal features of the script text: Character, Dialogue, Voiceover, |
Öktem Başol, Screenplay Book: Script Writing |
| 13) |
Adaptation, Documentary Screenplay |
Öktem Başol, Script Book: Script Writing Techniques and Film Stories: İthaki Yay |
| 14) |
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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 on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. |
3 |
ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
