FACULTY OF ENGINEERING
Department of Food Engineering
GEAR 301 | Course Introduction and Application Information
| 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 | DiscussionQ&ACritical feedbackLecture / Presentation | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| 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;
|
| 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. |
|
|
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 | Elements of Art / Basic Drawing: Line | Mendelowitz, D.M., Faber D.L., Wakeham D.A., (2007). A Guide to Drawing, Thomson Wadsworth, USA, pp. 4-12 Ching,F.D.K., “Design Drawing”, John Wiley & Sons, Inc. (1998) Chapter 1 Line & Shape Drawing Pencils (B series) |
| 3 | Elements of Art / Basic Drawing: Line | Ching,F.D.K., “Design Drawing”, John Wiley & Sons, Inc. (1998) Chapter 2 Tone and Texture Drawing Pencils (B series) |
| 4 | Elements of Art / Basic Drawing: Line | Ching,F.D.K., “Design Drawing”, John Wiley & Sons, Inc. (1998) Chapter 1 Line & Shape Drawing Pencils (B series) |
| 5 | Elements of Art / Basic Drawing: Volume | Ching,F.D.K., “Design Drawing”, John Wiley & Sons, Inc. (1998) Chapter 3 Form and structure Drawing Pencils (B series) |
| 6 | Elements of Art / Basic Drawing: Volume and Color/ Quiz/Studio Critique | Ching,F.D.K., “Design Drawing”, John Wiley & Sons, Inc. (1998) Chapter 4 Space & Depth Ching,F.D.K., “Design Drawing”, John Wiley & Sons, Inc. (1998) Chapter 11 Drawing Composition Drawing Pencils (B series) |
| 7 | Elements of Art / Basic Drawing: Volume and Color | Drawing Pencils (B series) |
| 8 | Elements of Art / Basic Drawing: Volume and Color | Drawing Pencils (B series) |
| 9 | Elements of Art | |
| 10 | Presentations | |
| 11 | Presentations | |
| 12 | Presentations | |
| 13 | Midterm | |
| 14 | Drawing | Drawing Pencils (B series) |
| 15 | Semester Review | |
| 16 | Semester Review |
| Course Notes/Textbooks | |
| Suggested Readings/Materials | Mendelowitz, D.M., Faber D.L., Wakeham D.A., (2007). A Guide to Drawing, Thomson Wadsworth, USA, ISBN-13: 978-0-495-00694-7 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 Ching,F.D.K., (1998) Design Drawing, John Wiley & Sons, Inc., Canada, ISBN: 0-471-28654-0 |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
1
|
10
|
| Portfolio | ||
| Homework / Assignments |
1
|
20
|
| Presentation / Jury |
1
|
35
|
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
35
|
| 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
|
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 |
1
|
10
|
10
|
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
25
|
25
|
| Presentation / Jury |
1
|
30
|
30
|
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
25
|
25
|
| Final Exam |
0
|
||
| Total |
180
|
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
NEWS |ALL NEWS
Online 'weight loss' period
The increase in time spent at home to protect against coronavirus and the habit of sedentary life caused a "weight" crisis for
The Aegean is distributing healing
The fear of catching coronavirus, which is transmitted to more than 73 million people worldwide, and the increase in flu cases with
Pandemic changed eating habits
The coronavirus, which negatively affected life in many issues from daily life to work and social interaction, also changed the eating habits
HIGH-SCHOOL STUDENTS EXPERIENCED COLLEGE IN FOOD ENGINEERING LABORATORIES
“SCIENCE DAYS” event was organized by Department of Food Engineering in Izmir University of Economics. This event aimed to teach science in
STUDENTS OF FOOD ENGINEERING DEPARTMENT DEVELOPED 'ATRICHOKE PASTE' FOR FIRST INTERNATIONAL URLA ARTICHOKE FESTIVAL
Most of the attenders enjoyed the 'Artichoke Paste', developed by the students of Food Engineering Department.
MAINTAINING HEALTHY EATING HABITS DURING HOLIDAY SEASON!
As the students got their report cards and started a long summer holiday, the experts pointed out the importance of not to
MAKE THIS BAIRAM ‘SWEET’ WITH NATURAL FOODS
The experts strongly suggest opting for natural foods when it comes to consuming sweets, candies at this Sweet Festival (a.k.a Sugar Feast).