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 Discussion
Q&A
Critical feedback
Lecture / 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;
  • define the basics of graphic design elements.
  • analyze visual information.
  • explain the creative design process.
  • critique visual art and design elements and style.
  • use the basics of graphic design principles for projects.
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.

 



Course Category

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
Judith Wilde, Richard Wilde (1991) Visual literacy: a conceptual approach to graphic problem-solving. ISBN 0-8230-5620-1.

Suggested Readings/Materials

Andrew Faulkner (2018) Adobe Photoshop CC Classroom in a Book. ISBN-13 : 978-0135261781.

Bob Gill (2003). Graphic Design as a Second Language. Images Publishing Group. ISBN-13 : 978-1920744397.

Catharine Slade-Brooking (2016), Creating a Brand Identity. Laurence King. ISBN-13 : 978-1780675626

Ellen Lupton and Jennifer Cole Phillips, (2015). Graphic design. the new basics, Princeton. ISBN-13 : 978-1616893323

Ellen Lupton  (2010), Thinking with type: A critical guide for designers, writers, editors and students. PRINCETON ARCHITECTURAL PRESS. ISBN-13 : 978-1568989693.

Erik Spiekermann  (2002), Stop Stealing Sheep & Find Out How Type Works. Adobe PR. ISBN-13 : 978-0201703399

https://www.colormatters.com/

Gavin Ambrose, Paul Harris & Nigel Ball (2019), The Fundamentals of Graphic Design. Bloomsbury Visual Arts. ISBN-13 : 978-1474269971.

Olga Gutierrez de la roza, An Eye For Color. Collins. ISBN-13 : 978-0061210068.

 

Richard Poulin. Graphic design and architecture, a 20th century historya guide to type, image, symbol, and visual storytelling in the modern world.  ISBN 1610586336 (electronic bk.)

Snezana Ristevska Jovanovska, BRAND AND BRANDING STRATEGIES ISSN(Print):1857-8152.

 

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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