COURSE UNIT TITLE

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

Offered to

Gastronomy And Culinary Arts

Course Objective

The students in this course are aimed:
1.To be able to develop the awareness of visual repertoire of art and design principles.
2. To be able to make a criticism about self art expression and progress of creativity with interdisciplinar art and design examples.
3. To be able to develop the conceptual, analytical and creative thinking skills with discussions.
4. To be able to learn the terminology of color through critics and discussion, colour psychology and usage of colour in art history.
5. To be able to assessment different approaches to framing and composition

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

Wolf, Henry (1988), Visual Thinking Methods for Making Images for Memorable, American Showcase, New York.
Albers, J. (1963). Interaction of Color. New Haven ve London: Yale University Press.
Fisher, M. P.; Zelanski, P. (1996). Design Principles and Problems. New York: Harcourt Brace College Publishers.
Gilbert, R. (1995). Living With Art. New York: McGraw-Hill, Inc.
Itten, J. (1973). The Art of Color. New York: Van NostRand Reinhold.
Samara, T. (2008). Design Evolution:Theory Into Practice. Rockport Publishing.
Samara, T. (2007). Design Elements. Rockport Publishing.
Öztuna, H. Y. (2008). Görsel Iletişimde Temel Tasarım. Istanbul: Güzel Sanatlar Matbaası.
Gökaydın, Nevide(2002), Temel Sanat Eğitimi, Milli Eğitim Bakanlığı Yay., Ankara.
Ocvirk, Stinson, Wigg, Bone, Cayton (2015), Sanatın Temelleri, Karakalem Kitabevi Yayınları, Izmir.

Planned Learning Activities and Teaching Methods

The course is conducted theoretically. Perception of art and traditional styles of cultures are presented by the instructor through exemplifications using visual materials and comparative analysis. Discussions and debates are encouraged in class in order for students to exchange their opinion.

Assessment Methods

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

Contribution of Learning Outcomes to Programme Outcomes