FACULTY OF ENGINEERING
Department of Food Engineering
GEAR 303 | Course Introduction and Application Information
| Course Name |
Clothes in the Movies
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GEAR 303
|
Fall/Spring
|
2
|
2
|
3
|
4
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Service Course
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to enable students to comprehend the relationship between fashion and cinema by means of films and readings and to acquire the necessary skills for analysis at academic level. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course will provide an advanced level of knowledge in the cultural and artistic context of fashion. This course will consist of 3 thematically divided sections: a. films about the fashion industry; b. Films, clothing and identity, c. Films, clothing and storytelling. |
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction | |
| 2 | Costume and Character: The Great Gatsby | Reading: http://clothesonfilm.com/costume-in-the-great-gatsby-use-your-imagination/ http://clothesonfilm.com/martinprada-great-gatsby-collaboration-fashion-as-costume/ |
| 3 | Lecture on Costume and character and explanation of assignment | |
| 4 | Costume and Character: Elizabeth: The Golden Age, Shekhar Kapur,2007 | Chapter 4, Laver, James, A Concise History of Fashion, Thames and Hudson, 1992 |
| 5 | Costume and Gender: Orlando, Sally Potter,1992 | Chapter 4, Laver, James, A Concise History of Fashion, Thames and Hudson, 1992 |
| 6 | Costume and Gender: The Iron Lady, Phyllida Lloyd 2011 | https://clothesonfilm.com/the-iron-lady-co stume-as-distinction-gender-and-protecti on/ |
| 7 | Costume and Time: Marie Antoinette Sophia Coppola 2006 | http://costumevault.blogspot.com/2016/02/marie-antoinette-working-with.html http://costumevault.blogspot.com/2015/11/marie-antoinette-telling-story-through.html |
| 8 | Costume and Time: The Grand Budapest Hotel, Wes Anderson,2014 | https://clothesonfilm.com/the-wes-anderson-collection-the-grand-budapest-hotel/ |
| 9 | Costume and Time: Phantom Thread | Chapter 10: Laver, James, History of Fashion, Thames and Hudson, 1992,p.252-292. |
| 10 | Lecture on Subcultures and Style | |
| 11 | Costume and Subcultures: Funny Face | Chapter 10: Laver, James, History of Fashion, Thames and Hudson, 1992,p.252-292. |
| 12 | MIDTERM EXAM | All movies and literature mentioned above, plus class discussions |
| 13 | PRESENTATIONS | Group work |
| 14 | PRESENTATIONS | Group work |
| 15 | Semester Review | |
| 16 | Final project |
| Course Notes/Textbooks | Stella Bruzzi, Undressing cinema. Clothing and identity in the movies, London 1997. Laver, James, A Concise History of Fashion, Thames and Hudson, 1992, ISBN:0-500-20348-2 Blog: www.clothesonfilm.com |
| Suggested Readings/Materials | Blog: www.clothesonfilm.com |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
30
|
| Presentation / Jury | ||
| Project |
1
|
30
|
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
40
|
| Final Exam | ||
| Total |
| Weighting of Semester Activities on the Final Grade |
4
|
100
|
| Weighting of End-of-Semester Activities on the Final Grade | ||
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
2
|
32
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
| Study Hours Out of Class |
10
|
2
|
20
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
10
|
10
|
| Presentation / Jury |
0
|
||
| Project |
1
|
8
|
8
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
20
|
20
|
| Final Exam |
0
|
||
| Total |
122
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | |||||
| 2 | Being able to identify and solve problem areas related to Food Engineering, | |||||
| 3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | |||||
| 4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, |
|||||
| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, |
|||||
| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, |
|||||
| 7 | Having professional and ethical awareness, |
|||||
| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | |||||
| 9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, |
|||||
| 10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), |
|||||
| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) |
|||||
| 12 | Being able to speak a second foreign language at intermediate level. |
|||||
| 13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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