Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

UNI264

Course Name:

Short Film

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:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Öğr. Gör. ENES ALUÇ

Course Lecturer(s):

Dr. Öğr. Üyesi Cahit ÜSTÜN

Course Assistants:

Course Objective and Content

Course Objectives:	The aim of this course is to provide students with basic short film knowledge by explaining the concept of short films and their historical development. As a technical text, it aims to explain how a short film script should be written and shooting techniques, with examples, and to enable the student to produce their own short films.
Course Content:	Main topics covered in this course: Concept of Short Film, Historical Development of Short Film, Short Film Writing and Shooting Techniques, Short Film Examples and Ppractices

Learning Outcomes

The students who have succeeded in this course;
1) 1- Students learn the short film process.
2) 2- Students master the short film genres.
3) 3- Students gain technical knowledge about how to produce short films in these genres.
4) 4- Students learn how to turn an idea into a short film.
5) 5- Students experience their own short films professionally and permanently.

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction to the Concept of Short Film
2)	What is a Short Film?
3)	History of Short Film
4)	Short Film Script
5)	Short Film Types and Examples
6)	Creating a Scenario and Character in a Short Film
7)	Kısa Filmde Senaryo ve Karakter Oluşturmak (Practice)
8)	Midterm
9)	Elements of Short Film
10)	Production Stages of the Short Film
11)	Short Film Shooting Techniques
12)	Short Film Shooting Techniques (Practice)
13)	Short Film Screening and Evaluation

Sources

Course Notes / Textbooks:	· Kısa Film Yapımı- Jim Piper, Say Yayınları · Kısa Film, Aytekin Can, Atlas Akademi Yayınları · Kısa Filmler, Nasıl Yapılır, Nasıl Dağıtılır, Nathan Parker, Kalked
References:	· Kısa Filmin Öyküsü, Kolektif, Es Yayınları · Kısa Film Senaryosu, Sergei Eisenstein, Agora Yayınevi · Yazarın Yolculuğu, Christopher Vogler, Okuyan Us Yayınları

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
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 on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.

Course - Learning Outcome Relationship

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 on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.	3

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 40
Project	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 100
PERCENTAGE OF FINAL WORK		%
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
Course Hours	14	0			0
Presentations / Seminar	1	0			0
Project	2	0			0
Homework Assignments	1	0			0
Midterms	1	0			0
Final	1	0			0
Total Workload					0