Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI260 | ||||
Course Name: | Experimental Ex-libris Design | ||||
Semester: |
Fall Spring |
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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: | Prof. Dr. HASİP PEKTAŞ | ||||
Course Lecturer(s): | Prof. Dr. Hasip Pektaş | ||||
Course Assistants: |
Course Objectives: | To comprehend the ex-libris culture, To teach the functions of exlibris, To encourage creativity, To gain self-confidence by designing an artistic product, |
Course Content: | In this course, students will learn the brief history, function and characteristics of the ex-libris sticked on the inside cover of the books and bearing the name of its owner. They will design original ex-libris for people who live as a communication object. They will create experimental examples by bringing together artistic thought. |
The students who have succeeded in this course;
1) Knows what exlibris is. 2) He/she can explain ex-libris to his/her close friends. 3) Can analyze the ex-libris samples. 4) Knows the principles of composition in exlibris design. |
Week | Subject | Related Preparation |
1) | Definition and brief history of ex-libris. Ex-libris samples. | |
2) | Functions and properties of ex-libris. | |
3) | Preparing ex-libris drafts for individuals or institutions. | |
4) | Designing ex-libris using photography. | |
5) | Basics of using Illustrator and Photoshop. | |
6) | Criticisms on drafts. | |
7) | Ex-libris reproduction, subtitle. DELIVERY OF HOMEWORKS. | |
8) | Analysis on ex-libris artists and designs from the world and Turkey. | |
9) | Ex-libris propagation techniques and properties. | |
10) | Drafting for ex-libris to be reproduced with linoleum printing technique. | |
11) | How do we apply the linoleum technique in Photoshop? | |
12) | Linoleum printing at home as much as possible. | |
13) | Suggestions for ex-libris collecting. TERM PROJECT DELIVERY. | |
14) | Presentation of ex-libris and preparation for exhibition. |
Course Notes / Textbooks: | Ekslibris (Hasip Pektaş) İstanbul Ekslibris Derneği Yayınları, 2017, İstanbul |
References: | http://www.aed.org.tr/tr/ (İstanbul Ekslibris Derneği Web Sitesi) http://exlibrist.net/index.php/exlibrist (Uluslararası Online Ekslibris Dergisi) http://art-exlibris.net/ (Danimarka Frederikshavn Ekslibris Müzesi Koleksiyonu) |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
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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 |
Homework Assignments | 2 | % 50 |
Final | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
Midterms | 1 | 55 | 2 | 57 | |||
Final | 1 | 55 | 2 | 57 | |||
Total Workload | 114 |