GEAR 301 | Course Introduction and Application Information - Department of Food Engineering

Course Name

Introduction to Arts and Drawing

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
GEAR 301	Fall/Spring	3	0	3	6

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
National Occupation Classification	-
Course Coordinator	Dr.Öğretim Üyesi Ünsal Doğan BAŞKIR
Course Lecturer(s)	Öğr. Gör. Dr. Ezgi YAKIN
Assistant(s)	-

Course Objectives	The objective of this course is to introduce essential aspects of art history and to develop students’ basic drawing techniques.
Learning Outcomes	The students who succeeded in this course; will be able to classify the basic elements of art. will be able to draw by free hand. will be able to define important figures in art history with an aesthetic sensitivity. will be able to discuss important events in art history with a critical perspective. will be able to classify the essential tools and materials for basic drawing exercises.
Course Description	This course introduces the basic techniques of drawing and freehand drawing skills. Moreover, it also provides information about important figures and events in art history.
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
1	Introduction
2	Elements of Art / Basic Drawing: Line	Ryder, A., “The Artist's Complete Guide to Figure Drawing”, Watson-Guptill Publications. (2000) Chapter 1 Materials and Basic Techniques Horton, J., “An Introduction to Drawing”, Dorling Kindersley Publishers. (1998) Materials 2B, HB Drawing Pencil, Drawing Paper, Eraser
3	Elements of Art / Basic Drawing: Line	Ryder, A., “The Artist's Complete Guide to Figure Drawing”, Watson-Guptill Publications. (2000) Chapter 1 Materials and Basic Techniques – Making Lines Chapter 2 The Block in Horton, J., “An Introduction to Drawing”, Dorling Kindersley Publishers. (1998) Techniques / Linear Drawing 2B, HB Drawing Pencil, Drawing Paper, Eraser
4	Elements of Art / Basic Drawing: Shape	Ryder, A., “The Artist's Complete Guide to Figure Drawing”, Watson-Guptill Publications. (2000) Chapter 4 The Contour Horton, J., “An Introduction to Drawing” , Dorling Kindersley Publishers. (1998) Techniques / Form & Modeling 2B, HB Drawing Pencil, Drawing Paper, Eraser
5	Elements of Art / Basic Drawing: Form	Ryder, A., “The Artist's Complete Guide to Figure Drawing”, Watson-Guptill Publications. (2000) Chapter 5 Understanding Light and Shadow Horton, J., “An Introduction to Drawing” , Dorling Kindersley Publishers. (1998) Techniques / Tonal Drawing Drawing Pencils (HB, B series), chalk, charcoal Drawing Paper, Eraser
6	Elements of Art / Basic Drawing: Volume	Ryder, A., “The Artist's Complete Guide to Figure Drawing”, Watson-Guptill Publications. (2000) Chapter 6 Understanding Form on The Inside Chapter 7 Drawing on The Inside Drawing Pencils (HB, B series), charcoal, chalk, Drawing Paper, Eraser
7	Elements of Art / Basic Drawing: Volume, Quiz/ Critique	Drawing Pencils (HB, B series), charcoal, chalk, Drawing Paper, Eraser
8	Midterm Week
9	Elements and principles of Art and Design	Drawing Pencils (HB, B series), charcoal, chalk, Drawing Paper, Eraser
10	Elements and principles of Art and Design	Drawing Pencils (HB, B series), charcoal, chalk, Drawing Paper, Eraser
11	Presentations	Face-to-Face
12	Presentations	Face-to-Face
13	Quiz/Studio Critique	Drawing Pencils (HB, B series), charcoal, chalk, Drawing Paper, Eraser
14	Drawing	Drawing Pencils (HB, B series), charcoal Drawing Paper, Eraser
15	Drawing	Drawing Pencils (HB, B series), charcoal Drawing Paper, Eraser
16	Semester Review

Course Notes/Textbooks

Ryder, A., (2000). The Artist's Complete Guide to Figure Drawing, Watson-Guptill Publications, New York, eBook ISBN 978-0-7704-3474-8

Horton, J., (1998). An Introduction to Drawing-Dorling Kindersley Publishers, Dorling Kindersley Limited, London, ISBN 0 7513 0070 5

Suggested Readings/Materials

Hogarth, B., (1988). Drawing Dynamic Hands, Watson-Guptill Publications, New York, ISBN: 0-8320-1368-5

Winslow, V. L., (2009). Classic Human Anatomy, Watson-Guptill Publications, New York, ISBN-13: 978-0-8230-2415-5

Betti, C., (1996). Drawing: a Contemporary Approach, Harcourt Brace College Publishers, USA, ISBN 0-15-501580-X

Semester Activities	Number	Weigthing
Participation	1	10
Laboratory / Application
Field Work
Quizzes / Studio Critiques	2	40
Portfolio
Homework / Assignments	1	10
Presentation / Jury	1	30
Project	1	10
Seminar / Workshop
Oral Exams
Midterm
Final Exam
Total

Weighting of Semester Activities on the Final Grade	6	100
Weighting of End-of-Semester Activities on the Final Grade
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	14	3	42
Field Work			0
Quizzes / Studio Critiques	2	20	40
Portfolio			0
Homework / Assignments	1	10	10
Presentation / Jury	1	30	30
Project	1	10	10
Seminar / Workshop			0
Oral Exam			0
Midterms			0
Final Exam			0
		Total	180

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