SECTION I: GENERAL INFORMATION ABOUT THE COURSE

Course Code	Course Name	Year	Semester	Theoretical	Practical	Credit	ECTS
60213METOS-GAS0016	Basic Design Principles and Practices	0	Spring	1	1	2	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:
Dersin Öğretim Eleman(lar)ı:	Dr. Öğr. Üyesi BANU BURÇİN ÖZTUNÇ
Dersin Kategorisi:

SECTION II: INTRODUCTION TO THE COURSE

Course Objectives & Content

Course Objectives:	This course aims to provide students with the ability to create their own design language with basic texture, form, tone and color information by learning to think in two and three dimensions and to reflect this information on food presentation. At the same time, it aims to prepare for the 4th Grade Plate Design course and the three-dimensional mindset.
Course Content:	While students gain theoretical knowledge about the basic principles of design, they gain the ability to think in three dimensions by working on paper. Aesthetic and art-based knowledge applications will be a reinforcing element in developing plate design.

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) Recognizing design principles and principles.

2) Recognizing the aesthetically educational texture, form, tone, rhythm concepts for basic art education.

3) Obtaining basic information about art and aesthetics.

4) Recognizing material knowledge and usage areas that vary according to the type of materials.

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

1) Developing your own unique perspective by making works inspired by art movements.

2) Generating ideas by making use of interdisciplinary interactions in basic design principles, adapting their own approach by developing projects.

3) The ability to take an innovative and original perspective and reflect it on food presentation.

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.)

Weekly Course Schedule

Week	Subject	Materials Sharing *
		Related Preparation	Further Study
1)	What is design? In addition to basic theoretical knowledge about design, working on paper and form consisting of creative lines and dots.
2)	What are the basic design principles? To make practice trials on paper works and hand shaped plate forms.
3)	Expression of light-shadow, light-dark balance; making applications on paper with charcoal and colored pencils.
4)	To introduce the concept of texture. To evaluate the tissue types and their effects. To make composition studies of different textures.
5)	A presentation on Berger's Ways of Seeing. To make texture and abstraction studies on paper through three natural objects chosen by the students. The subject of the assignment will be determined.
6)	The assignment will be presented. Making compositions on the plate form by combining the concepts of point, line, texture with tone, stain and light-shadow effects.
7)	Renk bilgisi: Renk çemberi, ana-Ara renkler, kontrast ve nötr renkleri tanımak. Renklerin insan üzerindeki etkisini incelemek. Kağıt üzerine renk çalışmaları yapmak.
8)	Midterm week: Project presentation
9)	Evaluation and feedback of visa projects
10)	Examination and presentation of three different selected art movements.
11)	By choosing one of the three art movements examined, students will interpret this art movement by making sketches on paper in group work.
12)	To apply the selected sketch of the interpretation of the art movement on paper.
13)	Evaluation on material selection; To examine the difference, usage areas and effects of materials such as ceramic, glass, wood, stone.
14)	Evaluation on the effects of forms on composition; Composing with lines, dots, textures, forms and colors into the frame, producing projects.

*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:	Baudrillard Jean, (2010) Nesneler Sistemi, (Çev. Oğuz Adanır), İstanbul: Boğaziçi Üniversitesi Yayınları Berger John, (2016) Görme Biçimleri, (Çev. Yurdanur Salman), İstanbul: Metis Yayıncılık Yıldırım Ramazan, (2002) Yaratıcılık ve Yenilik, İstanbul: Sistem Yayıncılık Saltz Jerry, (2021) Nasıl Sanatçı Olunur, (Çev. Hazal Orgun), İstanbul: Hayalperest Yayınevi

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	6	7
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.	2
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.	1
10)	Ability to critically evaluate existing norms and standards in the work for which he/she is responsible.	4
11)	To develop interaction and presentation skills, both in writing and orally, within group work.	4

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
Demonstration
Views
Project Preparation
Individual and Group Work
Active Participation in Class

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
Presentation
Final Exam

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

Measurement and Evaluation Methods	# of practice per semester	Level of Contribution
Homework Assignments	1	% 15.00
Presentation	1	% 15.00
Midterms	1	% 20.00
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	2	28
Laboratory	0	0	0
Application	4	2	8
Special Course Internship (Work Placement)	0	0	0
Field Work	0	0	0
Study Hours Out of Class	14	1	14
Presentations / Seminar	1	8	8
Project	0	0	0
Homework Assignments	1	8	8
Total Workload of Teaching & Learning Activities	-	-	66
WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES
Assesment & Evaluation Activities	# of Activities per semester	Duration (hour)	Total Workload
Quizzes	0	0	0
Midterms	1	8	8
Semester Final Exam	1	16	16
Total Workload of Assesment & Evaluation Activities	-	-	24
TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities)			90
ECTS CREDITS OF THE COURSE (Total Workload/25.5 h)			4