VCD 302 | Course Introduction and Application Information - Department of Food Engineering

Course Name

Analysis of Visual Culture

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
VCD 302	Fall/Spring	3	0	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	-
National Occupation Classification	-
Course Coordinator	-
Course Lecturer(s)	Öğr. Gör. Nina KERTSELLI
Assistant(s)	-

Course Objectives

The overall aims of this course are: • to analyse and interpret the increasing visualisation of contemporary culture • to develop specific visual and verbal skills for observing, analysing, describing and critiquing (audio)visual imagery from a range of diverse theoretical perspectives. • to interrogate the ways visual images contribute to the formation of identities and social environments.

Learning Outcomes

#	Content	PC Sub	* Contribution Level
#	Content	PC Sub	1	2	3	4	5
1	will be able to classify/categorize different types of signs in visual sources
2	will be able to explain the differences between icons, indexes and symbols
3	will be able to analyze visual culture with a set of methodological approaches that can be applied to the study of visual culture
4	will be able to demonstrate a basic knowledge of theoretical tools
5	will be able to critically analyze a visual source using a variety of criteria including: the social context in which it was created; the cultural meanings it embodies; the style of the work, and the intentions of the artist/designer

Course Description

This is a theoretical course that explores the meanings and effects of images, and ways of looking across a wide spectrum of visual culture: from painting and sculpture to print, packaging, photography, film, advertising, video games and fashion. It encourages students to develop a range of critical approaches to visual language and its importance both historically and contemporary. The course will thus touch upon a number of significant issues, such as globalization, postmodernism, sexuality and the construction of gender, commodification and mass consumption/production, and the production and reception of images of ethnicity and national identity.

Related Sustainable Development Goals

Course Category	Core Courses
	Major Area Courses
	Supportive Courses
	Media and Management Skills Courses
	Transferable Skill Courses

Week	Subjects	Related Preparation	Learning Outcome
1	Syllabus Introduction	None
2	What is Visual Culture? Visual Methodologies (I)	Rose, G. Visual Methodologies. London: Sage, 2007 (Chapter 3: ‘the good eye‘)
3	What is Visual Culture? Visual Methodologies (I)	Rose, G. Visual Methodologies. London: Sage, 2007 (Chapter 4: ‘Content analysis’)
4	What is a Sign? Visual Methodologies (II)	Williamson, J. De-coding Advertise-ments: Ideology and Meaning in Advertising. Lon-don: Boyars, 1978, pp. 1114, 1727, 99105. Rose, G. Visual Methodologies. London: Sage, 2007 (Chapter 5, ‘Semiology’)
5	Mythology and Second-order semiological system.	Rose, G. Visual Methodologies. London: Sage, 2007 (Chapter 5, ‘Semiology’)
6	Visual Methodologies (III)	Psychoanalysis’ in Rose G. Visual Methodologies. London: Sage, 2007
7	Visualising Gender: Constructions of Femininity and Masculinity	’Psychoanalysis’ in Rose G. Visual Methodologies. London: Sage, 2007,
8	Critique, discussion,writing the in-class essay	None
9	Postmodernism: Pastiche and Parody	Postmodernism and Popular Culture’. Practices of Looking. M. Sturken, et. al, Oxford: OUP
10	In-class presentations by students	None
11	Introduction to Discourse Analysis	Discourse Analysis I in Rose G. Visual Methodologies. London: Sage, 2007
12	Visual Power: The Panopticon	‘Over and Under Surveillance’ online article by Judy Chen
13	Introduction to Contemporary Art Theory	The Conspiracy of Art: Manifestos, Interviews,Essays’ by Jean Baudrillard, NY,2005
14	Fashion and Identity	Barthes, R. The Fashion System. Berkeley and Los Angeles, California: University of California Press, 1990
15	Review of the Semester
16	Review of the Semester

Course Notes/Textbooks	Gillian Rose ''Visual Methodologies'' ISBN: 978-1-4739-4890-7
Suggested Readings/Materials

Semester Activities	Number	Weigthing	LO 1	LO 2	LO 3	LO 4	LO 5
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques	1	20
Portfolio
Homework / Assignments	1	40
Presentation / Jury
Project	1	40
Seminar / Workshop
Oral Exams
Midterm
Final Exam
Total

Weighting of Semester Activities on the Final Grade	2	60
Weighting of End-of-Semester Activities on the Final Grade	1	40
Total

Semester Activities	Number	Duration (Hours)	Workload
Theoretical Course Hours (Including exam week: 16 x total hours)	16	3	48
Laboratory / Application Hours (Including exam week: '.16.' x total hours)	16		0
Study Hours Out of Class			0
Field Work			0
Quizzes / Studio Critiques	1	12	12
Portfolio			0
Homework / Assignments	1	24	24
Presentation / Jury			0
Project	1	36	36
Seminar / Workshop			0
Oral Exam			0
Midterms			0
Final Exam			0
		Total	120

#	PC Sub	Program Competencies/Outcomes	* Contribution Level
#	PC Sub	Program Competencies/Outcomes	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		-	-	-	-	-