FACULTY OF ENGINEERING
Department of Food Engineering
GEAR 308 | Course Introduction and Application Information
| Course Name |
Contemporary Debates and Practise in Photography
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GEAR 308
|
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 | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | This module aims for students to gain both theoretical and practical experiences on different uses of photography by creating awareness about the contemporary approaches to it. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This unit introduces various genres and fields of use of photography in which the themes and genres of practice units will be based on. |
|
|
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 to the course | |
| 2 | Brief History and Origins of Photography | History by David Bate and screening of The Genius of Photography - I (59 mins) |
| 3 | Basics - I | |
| 4 | Mini Assignment | No Need; will not be graded |
| 5 | Lightroom Workshop | Bring your computers with Lightroom installed |
| 6 | Photojournalism and Documentary Photography - I | Screening of War Photographer by Christian Frei (97 mins) |
| 7 | Photojournalism and Documentary Photography - II | Photojournalism and Tabloid Press by Karin E. Becker |
| 8 | Project I (20%) | Bring your cameras, make sure they’re fully charged |
| 9 | Reviews of the first project/Lecture | Global Photography by David Bate and Mass Media and Mass Markets by Mary Warner Marien |
| 10 | Project II (20%) | Bring your cameras, make sure they’re fully charged |
| 11 | Still Life | Screening of William Eggleston in the Real World by Michael Almereyda (84 mins) |
| 12 | Project III (20%) | Bring your cameras, make sure they’re fully charged |
| 13 | Reviews/Lecture | |
| 14 | Project IV (20%) | Bring your cameras, make sure they’re fully charged |
| 15 | Project presentation of a photographer(s) | Full attendance is mandatory. |
| 16 | Class presentation and discussion of the projects | Full attendance is mandatory. An external examiner(s) might evaluate your works as well. |
| Course Notes/Textbooks | • Art and Photography – David Campany • Photography – David Bate • The Photography Reader – Liz Wells • Photography: A Cultural History – M. W. Marien • Education of a Photographer –Traub, Heller & Beller * • Another Way of Telling – John Berger & Jean Mohr * • Camera Lucida: Reflections on Photography – Roland Barthes * *** Related articles and/or materials will be supplied, if necessary. *** * Turkish translations are available. |
| Suggested Readings/Materials | Documentary films will be screened, when necessary. |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
20
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project |
4
|
80
|
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm | ||
| Final Exam | ||
| Total |
| Weighting of Semester Activities on the Final Grade |
5
|
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 |
12
|
3
|
36
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
1
|
14
|
14
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
0
|
||
| Final Exam |
0
|
||
| Total |
98
|
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, |
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| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, |
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| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, |
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| 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), |
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| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) |
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| 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 |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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