SECTION I: GENERAL INFORMATION ABOUT THE COURSE

Course Code	Course Name	Year	Semester	Theoretical	Practical	Credit	ECTS
60211METOS-ILT0555	Design Culture	0	Spring	3	0	3	4

Course Type :
Cycle:	Bachelor      TQF-HE:6. Master`s Degree      QF-EHEA:First Cycle      EQF-LLL:6. Master`s Degree
Language of Instruction:	Turkish
Prerequisities and Co-requisities:	N/A
Mode of Delivery:	Face to face
Name of Coordinator:	Profesör Dr. ÇEYİZ MAKAL FAİRCLOUGH
Dersin Öğretim Eleman(lar)ı:	Profesör Dr. ÇEYİZ MAKAL FAİRCLOUGH
Dersin Kategorisi:

SECTION II: INTRODUCTION TO THE COURSE

Course Objectives & Content

Course Objectives:

This course tries to understand the cultural context of design from the 19th century to the present through the representation and interpretation problematics of the (post)modern world. In this direction, the course aims to establish a framework in order to examine the design object as a cultural product by presenting an index of cultural and historical elements. As a result, it is expected that students will have acquired a ground where they can associate culture and design. This ground will also equip the residents of the 21st century, known as the century of design, to better understand and interpret the world as a cultural 'artifact' that they see/imagine/experience.

Course Content:

This course will focus on understanding the complex relationship of design and consumption with culture. The relationship of design, which is a cultural and social practice, with consumption concepts that mediate the production of social identities and lifestyles will be discussed. The course will focus on making design products a part of consumption culture, not only functionally, but also as an indicator of taste and culture.

Course Learning Outcomes (CLOs)

Course Learning Outcomes (CLOs) are those describing the knowledge, skills and competencies that students are expected to achieve upon successful completion of the course. In this context, Course Learning Outcomes defined for this course unit are as follows:

Knowledge (Described as Theoritical and/or Factual Knowledge.)

1) ● Defines the concepts of design culture.

2) ● Expresses the design culture in the context of the background.

3) ● Explains the design culture within the framework of creative industries and new technologies.

Skills (Describe as Cognitive and/or Practical Skills.)

1) ● It can evaluate the design culture as an economic value as well as an aesthetic one.

Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)

1) ● Establish design for future generations, design based on innovation, and relationships between architecture and design, and art and design.

Weekly Course Schedule

Week	Subject	Materials Sharing *
		Related Preparation	Further Study
1)	1. Course orientation and definition of design culture.
2)	2. What is design culture? Why do we need to work with concepts such as culture, society and economy to understand branding?
3)	3. Medieval, Renaissance and guild system and design
4)	4. Industrial Revolution and its impact on social and cultural life 19th Century - World Fairs - Arts and Crafts and Art Noveau Movements
5)	5. Mechanical Age - Mechanical (T)Manufacturing Modernism(s), Modernity and Modern
6)	6. Globalization and consumption culture
7)	7. Design, Representation and "Material Culture"
8)	8. Documentary Screening: Objectified
9)	9. Design and everyday life
10)	10. Industrial Revolution v.4 From Machines to Design Editing
11)	11. The effects of 20th century design trends on design culture
12)	12. Postmodernism: Postmodern theories. Design and Pop culture
13)	13. Design culture and Ecology
14)	14. Design Culture and Technology

*These fields provides students with course materials for their pre- and further study before and after the course delivered.

Recommended or Required Reading & Other Learning Resources/Tools

Course Notes / Textbooks:

References:

• Adrian Forty, “Design, designers and the literature of design,” in Objects of Desire: Design and Society Since 1750 Objectified [documentary film], 2009, Gary Hustwit • Baudrillard, Jean, (2014), “Nesneler Sistemi”, Oğuz Adanır Ve Aslı Karamollaoğlu, Boğaziçi Üniversitesi Yayınevi: İstanbul, 3. Baskı. • Berger, John. (2011), “Görme Biçimleri”, Çev. Yurdanur Salman, Metis Yayınları: İstanbul, 15. Baskı. • Ergüven, Ardan.(2021), “İyi Tasarım Nedir?”, Humanist, Istanbul

DERS ÖĞRENME ÇIKTILARI - PROGRAM ÖĞRENME ÇIKTILARI İLİŞKİSİ

Contribution of The Course Unit To The Programme Learning Outcomes

Ders Öğrenme Çıktıları (DÖÇ)	1	2	3	4	5
Program Öğrenme Çıktıları (PÖÇ)
1) Ability to understand the concepts and basic principles in the field of Gastronomy and Culinary Arts
2) To have knowledge of the concepts and rules in the field of hospitality and lodging industry.
3) Learning and applying national and international food safety, hygiene, sanitation rules and legislation and standards in these areas
4) To gain project development skills that will contribute to the field of food and beverage management, gastronomy and culinary arts.
5) To be able to apply the methods of procuring, storing, preparing, cooking, and serving food and beverages.
6) To be able to apply subjects such as menu management, menu planning, food and beverage cost, and pricing in the field.
7) To acquire the ability to conduct research by learning the techniques and current developments in the field of gastronomy.
8) To be able to apply technological developments related to the field.
9) To be able to develop solutions to potential problems in production and service processes with a critical approach.
10) Ability to critically evaluate existing norms and standards in the work for which he/she is responsible.
11) To develop interaction and presentation skills, both in writing and orally, within group work.

SECTION III: RELATIONSHIP BETWEEN COURSE UNIT AND COURSE LEARNING OUTCOMES (CLOs)

Level of Contribution of the Course to PLOs

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Programme Learning Outcomes	Contribution Level (from 1 to 5)
1)	Ability to understand the concepts and basic principles in the field of Gastronomy and Culinary Arts
2)	To have knowledge of the concepts and rules in the field of hospitality and lodging industry.
3)	Learning and applying national and international food safety, hygiene, sanitation rules and legislation and standards in these areas
4)	To gain project development skills that will contribute to the field of food and beverage management, gastronomy and culinary arts.
5)	To be able to apply the methods of procuring, storing, preparing, cooking, and serving food and beverages.
6)	To be able to apply subjects such as menu management, menu planning, food and beverage cost, and pricing in the field.	1
7)	To acquire the ability to conduct research by learning the techniques and current developments in the field of gastronomy.	1
8)	To be able to apply technological developments related to the field.
9)	To be able to develop solutions to potential problems in production and service processes with a critical approach.	3
10)	Ability to critically evaluate existing norms and standards in the work for which he/she is responsible.
11)	To develop interaction and presentation skills, both in writing and orally, within group work.	3

SECTION IV: TEACHING-LEARNING & ASSESMENT-EVALUATION METHODS OF THE COURSE

Teaching & Learning Methods of the Course

(All teaching and learning methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Teaching and Learning Methods defined at the Programme Level	Teaching and Learning Methods Defined for the Course
Lectures
Reading
Homework
Questions Answers

Assessment & Evaluation Methods of the Course

(All assessment and evaluation methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Aassessment and evaluation Methods defined at the Programme Level	Assessment and Evaluation Methods defined for the Course
Midterm
Final Exam
Quiz

Contribution of Assesment & Evalution Activities to Final Grade of the Course

Measurement and Evaluation Methods	# of practice per semester	Level of Contribution
Quizzes	2	% 20.00
Midterms	1	% 30.00
Semester Final Exam	1	% 50.00
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

SECTION V: WORKLOAD & ECTS CREDITS ALLOCATED FOR THE COURSE

WORKLOAD OF TEACHING & LEARNING ACTIVITIES
Teaching & Learning Activities	# of Activities per semester	Duration (hour)	Total Workload
Course	14	3	42
Laboratory	0	0	0
Application	0	0	0
Special Course Internship (Work Placement)	0	0	0
Field Work	0	0	0
Study Hours Out of Class	0	0	0
Presentations / Seminar	0	0	0
Project	0	0	0
Homework Assignments	0	0	0
Total Workload of Teaching & Learning Activities	-	-	42
WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES
Assesment & Evaluation Activities	# of Activities per semester	Duration (hour)	Total Workload
Quizzes	3	5	15
Midterms	1	40	40
Semester Final Exam	1	60	60
Total Workload of Assesment & Evaluation Activities	-	-	115
TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities)			157
ECTS CREDITS OF THE COURSE (Total Workload/25.5 h)			4