COURSE UNIT TITLE

: ANIMATION TECHNIQUES AND HISTORY OF CINEMA II

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
FTC 1202 ANIMATION TECHNIQUES AND HISTORY OF CINEMA II COMPULSORY 2 0 0 2

Offered By

Animation Film Design and Directing

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

INSTRUCTOR MARKUS BERGER

Offered to

Animation Film Design and Directing

Course Objective

Person to introduce the basic animation techniques. Specialize in the area wanted to help in raising awareness for yönlenebilmesi. All basic animation techniques to explain the theoretical construction process. To make each technique can produce work at a basic level.

Learning Outcomes of the Course Unit

1   To know the basic theoretical level animation production methods.
2   Basic animation techniques able trials.
3   Basic understanding of the production methods of the basic animation techniques.
4   Understand the differences between the basic animation techniques.
5   Solve the basic problems of the manufacturing processes of animation techniques.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Pixel and vector-based illustration techniques.
2 Practices and studies
3 Animatic production methods.
4 Practices and studies
5 Motion Graphic animation production methods.
6 Practices and studies
7 Rotoscope animation production methods.
8 Practices and studies
9 Pixelation Animation production methods.
10 Practices and studies
11 Stop editing, double exposure, and green screen techniques.
12 Practices and studies
13 Experimental animation production techniques.
14 Assessment practices

Recomended or Required Reading

The complete animation course - Chris Patmore

Planned Learning Activities and Teaching Methods

Courses
Students of faculty members, have them practice trials to produce guides and examples. Revision examine the application of new technologies and practices in the studio and stage assignments, practical skills encountered in the first and last hour of the course by the instructor each week will be shown in practice. The participation of students in class discussions, present their ideas and views on the preparation of projects will be encouraged significantly.
applications
The application process, students are shown examples of the production process will use a method of how students are informed of the trial are expected to give a similar example in a two week period.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 PRJ PROJECT
2 ASG ASSIGNMENT
3 FCG FINAL COURSE GRADE PRJ * 0.70 + ASG * 0.30


Further Notes About Assessment Methods

Closed group of students on the internet can see the students shared with product trials. Member of the scores of students in the group. Received 50% of the students in creating points. Second 50% is determined by the instructor.

Assessment Criteria

Homework practices of creativity, perception and skill to consider the adequacy of
locations.

Language of Instruction

Turkish

Course Policies and Rules

1. Save 70% of the course is mandatory.
2. Participated in the course in order to be delivered late assignments and projects be regarded as a valid excuse.
3. The project will not be delivered to the delivery date and time for the projects pass.

Contact Details for the Lecturer(s)

-

Office Hours

-

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 7 1 7
Tutorials 15 3 45
Preparations before/after weekly lectures 7 1 7
TOTAL WORKLOAD (hours) 59

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15
LO.1535554445455525
LO.2535554445455525
LO.3535554445455525
LO.4535554445455525
LO.5535554445455525

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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