COURSE UNIT TITLE

: ART OF FOOD STYLING AND PHOTOGRAPHY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
MSH 0003 ART OF FOOD STYLING AND PHOTOGRAPHY ELECTIVE 2 0 0 3

Offered By

Efes Vocational School

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

Offered to

Efes Vocational School
Catering Services Programme
Tourism and Hotel Management
Civil Aviation Management

Course Objective

The aim of this course is to teach the students theoretical and practical concepts of Food styling and food photography.

Learning Outcomes of the Course Unit

1   Know food styling and food photography professionto obtain relevant information, assessment,recording and the ability to apply.
2   To take photographs of the products to create desktop composition.
3   Students learn the basic techniques ofphotography.
4   Ability to design the professional way in accordance with the presentation of the prepared dish table.
5   Food photography can grasp the importance of planning.
6   Food photography comprehend specific requirements.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction to photography
2 Camera presentation, the machine and the machine settings
3 Camera presentation, the machine and the machine settings
4 Composition in photography
5 Studio Photography
6 Introduction to food styling
7 MIDTERM EXAM
8 Salad plate design and presentation rules and vegetables.
9 Plate of cold meats and breakfast products, the rules of design and presentation
10 Meat cooking; plate design and presentation rules
11 Fish and seafood dishes; presentation of design rules
12 Desserts, sauces and presentation plate design rules
13 Visual design beverages.

Recomended or Required Reading

1-Fotoğraf, Roger Bellone, Dost Kitabevi, 2010
2-Fotoğraf Sanatında Kompozisyon, Sabit Kalfagil, Fotoğrafevi, 2006
3-Digital Food Photography and Styling, Helene Dujardin, Wiley, 2011
4-Food Photography, Nicole Young, Peachpit Press, 2011
5-The Art of Preparing food for the camera, Delores Custer, Wiley, 2010
6-Food Stylist Handbook, Denise Vivaldo, Gibbs Smith Pres., 2010
7-Food Presentation Secrets, Cara Hobday, Firefly Books, 2010

Planned Learning Activities and Teaching Methods

Lectures, video impressions about the true facts and circumstances related to the subjects, assignments, presentations and by following the current researches through the study of academic papers on the subject.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCGR FINAL COURSE GRADE (RESIT) 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)

selale.glaue@deu.edu.tr

Office Hours

To be announced

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 2 24
Preparation for final exam 1 12 12
Preparation for midterm exam 1 12 12
Preparations before/after weekly lectures 12 2 24
Final 1 2 2
Midterm 1 2 2
TOTAL WORKLOAD (hours) 76

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16
LO.15
LO.24
LO.34
LO.43
LO.54
LO.62

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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