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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 4040 FOOD STYLIST AND PHOTOGRAPHY COMPULSORY 3 0 0 5

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR YILMAZ AKGÜNDÜZ

Offered to

Gastronomy And Culinary Arts

Course Objective

To teach Food Stylist and Food Photography theoretically and practically.

Learning Outcomes of the Course Unit

1   To be able to create a desktop composition for photographing products. 2   To be able to define special shooting techniques for food photography. 3   To be able to apply the necessary light settings by learning the use of natural light for photographing tabletop objects. 4   To explain the importance of pre-shoot planning in food photography. 5   To be able to apply plate preparation techniques for the camera.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Introduction to food styling - Tricks of the trade 2 Composition in styling- Vegetables and Fruits (raw and cooked, cold and hot) 3 Composition in styling- Meat, fish and sea food (raw and cooked, cold and hot) 4 Composition in styling- Breakfast (raw and cooked, cold and hot) 5 Composition in styling- Desserts 6 Composition in styling- Beverages 7 Midterm Exam 8 Midterm Exam 9 Studio Photography I: single food-single light source. 10 Studio Photography I: single food-two light sources. 11 Hands-on practices on food styling and photography (magazine) 12 Hands-on practices on food styling and photography (blog) 13 Hands-on practices on food styling and photography (cook book) 14 Hands-on practices on food styling and photography (menu) 15 Final Exam 16 Final Exam

Recomended or Required Reading

H. Dujardin, Plate to Pixel, Digital Food Photography & Styling Wiley Publishing, 2011 L. Bellingham, & J. A. Bybee, Food Styling for Photographers: A guide to creating your own appetzing arts CRC Press, 2008 Nicole, S. Young Food Photography: From Snapshots to Great Shots, Chapter 7, 201-270

Planned Learning Activities and Teaching Methods

lecture, practice, presentation

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 2 24 Tutorials 5 2 10 Preparations before/after weekly lectures 12 5 60 Preparation for midterm exam 1 10 10 Preparation for final exam 1 10 10 Final 1 2 2 Midterm 1 2 2 TOTAL WORKLOAD (hours) 118

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 LO.1 4 LO.2 5 LO.3 4 LO.4 4 LO.5 4