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

Course Introduction and Application Information

Course Code:

UNI217

Course Name:

Script and Directing

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University 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. ALEV TAŞ

Course Lecturer(s):

Course Assistants:

Course Objective and Content

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.

Learning Outcomes

The students who have succeeded in this course;

Course Flow Plan

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)

Sources

Course Notes / Textbooks:

Seymour Chatman, Öykü ve Söylem: Deki Yay., Umberto Eco, Anlatı Ormanlarında Altı Gezinti: Can Yay. Öktem Başol, Senaryo Kitabı: Senaryo Yazım Teknikleri ve Film Öyküleri: İthaki Yay. Aristoteles, Poetika: Can yay. Syd Field, Senaryo Yazımının Temelleri: Alfa Yay. Christopher Vogler, Yazarın Yolculuğu: Okuyan Us Yay., Ali Karadaoğan, Senaryo ve Anlatı: De Ki Yay., Feridun Akyürek, Senaryo Yazarı Olmak: Mediacat Kitaplığı.

References:

Her Derste Hoca Tarafindan Önerilecek Filmler Ve Ders Izlencesinde Belirtilen Filmler.

Course - Program Learning Outcome Relationship

Course Learning Outcomes
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
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Midterms	1	0			0
Final	1	0			0
Total Workload					0