FACULTY OF ENGINEERING
Department of Food Engineering
GEAR 216 | Course Introduction and Application Information
Course Name |
Visual Literacy
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
GEAR 216
|
Fall/Spring
|
3
|
0
|
3
|
5
|
Prerequisites |
None
|
|||||
Course Language |
English
|
|||||
Course Type |
Service Course
|
|||||
Course Level |
First Cycle
|
|||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | DiscussionQ&ACritical feedbackLecture / Presentation | |||||
Course Coordinator | - | |||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | This course is designed to provide visual literacy skills for students who do not have formal visual art or graphic design training but recognize the important potential of visual decisions in their work in order to effectively find, interpret, evaluate, use, and create images and visual media. |
Learning Outcomes |
The students who succeeded in this course;
|
Course Description | This course provides students who are new to the principles of visual design with the practical knowledge, critical skills and confidence to effectively express their ideas visually. Throughout the semester, an overview of the tools and techniques to convey an idea, communicate a message, and influence an experience will be presented, discussed, and applied. |
|
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 | Course introduction | |
2 | What is Visual literacy? How we see | Anne Marie Seward Barry, Visual intelligence: perception, image, and manipulation in visual communication. Chapter 1 |
3 | The Language of Images Visual elements of art 1 | Anne Marie Seward Barry, Visual intelligence: perception, image, and manipulation in visual communication. Chapter 1,2 |
4 | The Language of Images Visual elements of art 2 | Anne Marie Seward Barry, Visual intelligence: perception, image, and manipulation in visual communication. Chapter 1,2 |
5 | Sensual and perceptual of visual literacy 1 | Anne Marie Seward Barry, Visual intelligence: perception, image, and manipulation in visual communication. Chapter 3 |
6 | Sensual and perceptual of visual literacy 2 | Anne Marie Seward Barry, Visual intelligence: perception, image, and manipulation in visual communication. Chapter 3 |
7 | Advertising Images: Ads as Gestalts | Anne Marie Seward Barry, Visual intelligence: advertising Images: Ads as Gestalts Chapter 6, 7 |
8 | Midterm | |
9 | Principles of visual communication | Robin Landa, Advertising by design: creating visual communications with graphic impact. Chapter 7, 8 |
10 | Typography | Robin Landa, Advertising by design: creating visual communications with graphic impact. Chapter 7, 8, 9 |
11 | Composition and layout | Robin Landa, Advertising by design: creating visual communications with graphic impact. Chapter 7, 8, 9 |
12 | Brand and Branding 1 | Alina Wheeler, Designing brand identity: an essential guide for the entire branding, Chapter 1-2 |
13 | Brand and Branding 2 | Alina Wheeler, Designing brand identity: an essential guide for the entire branding, Chapter 3-4. |
14 | Visual literacy Wrapping up the semester | |
15 | Review of the Semester | |
16 | Final Exam |
Course Notes/Textbooks | Alina Wheeler(2009), Designing brand identity: an essential guide for the entire branding. ISBN 978-0-470-40142-2. Anne Marie Seward Barry (1997), Visual intelligence: perception, image, and manipulation in visual communication. ISBN 0-7914-3436-2 Robin Landa (2004), Advertising by design: creating visual communications with graphic impact ISBN 0-471-42897-3 Robin Landa (2010) Advertising by design: Generating and Designing Creative Ideas Across Media 2nd edition ISBN 978-0-470-36268-6 |
|
Suggested Readings/Materials |
|
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation |
1
|
15
|
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments |
1
|
40
|
Presentation / Jury | ||
Project | ||
Seminar / Workshop | ||
Oral Exams | ||
Midterm |
1
|
15
|
Final Exam |
1
|
30
|
Total |
Weighting of Semester Activities on the Final Grade |
3
|
70
|
Weighting of End-of-Semester Activities on the Final Grade |
1
|
30
|
Total |
ECTS / WORKLOAD TABLE
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 |
14
|
2
|
28
|
Field Work |
0
|
||
Quizzes / Studio Critiques |
0
|
||
Portfolio |
0
|
||
Homework / Assignments |
1
|
24
|
24
|
Presentation / Jury |
0
|
||
Project |
0
|
||
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
1
|
15
|
15
|
Final Exam |
1
|
35
|
35
|
Total |
150
|
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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