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:

UNI265

Course Name:

Script Writing

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. AHMET BERK DUMAN

Course Lecturer(s):

Dr. Öğr. Üyesi Cahit ÜSTÜN

Course Assistants:

Course Objective and Content

Course Objectives:	The aim of this course is to explain the concept of scenario and its historical development to students and to transfer basic scenario knowledge to them. To explain how the scenario should be written as a technical text and to reinforce the writing techniques with examples and to enable the student to write his own scenario.
Course Content:	Main topics covered by this course: Scenario Concept, Historical Development of Scenario, Scenario Writing Techniques, Scenario Examples and Practices

Learning Outcomes

The students who have succeeded in this course;
1) 1- Students learn the concept of scenario.
2) 2- Students will have a good grasp of screenwriting techniques and types.
3) 3- Students will have information about how these techniques are used in the sector.
4) 4- Students learn how to turn an idea into a scenario.
5) 5- Students can write their own scenarios professionally.

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction to Scenario Concept
2)	What is Script?
3)	Who is the screenwriter?
4)	Cinema History and Script
5)	Sources of the Script
6)	Script Elements
6)	Script Elements
7)	Character Concept in Screenplay
8)	Midterm
9)	Scenario Types
10)	How to Write a Screenplay?
11)	Scenario Narrative Structures
12)	Elements to Consider When Writing a Screenplay
13)	Script Issues
14)	Ways to Find Financial Resources for the Scenario
15)	Sample Scenario Study
16)	final exam

Sources

Course Notes / Textbooks:	· Senaryo Kuramı- Semir Aslanyürek, Agora Kitaplığı · Senaryo Kitabı, Öktem Başol, Pana Film Yayınlar · Oyun ve Senaryo Yazma Tekniği, Turgut Özakman, Bilgi Yayınev
References:	· Bir Senaryo Yazmak, Michel Chion, Çevirmen: Nedret Tanyolaç Öztokat, Agora Kitaplığı · Kısa Film Senaryosu, Sergei Eisenstein, Agora Yayınevi · Senaryo Yazımı, John Costello, Kalkedon · Senaryo Yazımı - Sinema ve Televizyon İçin, William Miller, Hayalperest · 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	% 30
Project	1	% 30
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
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