Introduction to Photography (ART201) Course Detail

Course Name	Course Code	Season	Lecture Hours	Application Hours	Lab Hours	Credit	ECTS
Introduction to Photography	ART201	Fall and Spring	3	0	0	3	4

Pre-requisite Course(s)
N/A

Course Language	Turkish
Course Type	Elective Courses
Course Level	Bachelor’s Degree (First Cycle)
Mode of Delivery	Face To Face
Learning and Teaching Strategies	Lecture, Drill and Practice.
Course Coordinator
Course Lecturer(s)
Course Assistants
Course Objectives	- To learn technical and compositional information in photography - To take good photographs on professional and social life - To learn photographers works’ throughout photography history to our day
Course Learning Outcomes	The students who succeeded in this course; Explain the different uses of photography. Knows ethics and copyright in photography Learns different types of cameras Uses aperture and focal length to control depth of field Uses shutter speed to control movement Uses proper lighting to take good photographs Learns to compose a photograph Knows historical and contemporary photographers and their works
Course Content	Definition of photography and the photographer, the uses of photography in life, camera and its parts (aperture, iso, shutter, lens), light and its use in photography, composition rules in photography, the works of photographers from the world and Turkey.

Weekly Subjects and Releated Preparation Studies

Week	Subjects	Preparation
1	Introduction. Essential information about the course context, course outline, references and assesment methods.
2	Definition of photography and photographer. Different types of photography. Basic elements of photography.
3	Ethics and copyright in photography.
4	Watch a photography documentary. Students will write one paragraph about the documentary.
5	Types of cameras and lenses.
6	The relationship between aperture, shutter speed and ISO. Sensors, memory cards, filters.
7	Midterm
8	Understanding light and posing in photography.
9	Composition rules in photography and different approaches.	Practicing the previous subjects.
10	Watch a photography documentary. Students will write one paragraph about the documentary.
11	Photographers’ works from the invention of photography to present day.	Finishing the writing.
12	Photographers’ works from the invention of photography to present day.
13	Photographers’ works and development of photography from Ottoman Empire and Republic of Turkey.
14	Photographers’ works from the Republic of Turkey.	Researching national photographers.
15	Watch a photography documentary. Students will write one paragraph about the documentary or reviewing the term.
16	Final

Sources

Other Sources	1. Akbaş, F., & İkizler, E. (2011). Fotoğraf Teknik Okumaları. İstanbul: Say Yayınları.
	2. Carroll, H. (2015). İyi Fotoğraflar Çekmek İçin Bu Kitabı Okuyun. İstanbul: Remzi Kitabevi.
	3. İkizler, E. (2007). Filmden Dijitale Fotoğraf. İstanbul: Say Yayınları.

Evaluation System

Requirements	Number	Percentage of Grade
Attendance/Participation	-	-
Laboratory	-	-
Application	-	-
Field Work	-	-
Special Course Internship	-	-
Quizzes/Studio Critics	-	-
Homework Assignments	3	15
Presentation	1	15
Project	-	-
Report	-	-
Seminar	-	-
Midterms Exams/Midterms Jury	1	30
Final Exam/Final Jury	1	40
Toplam	6	100

Percentage of Semester Work	60
Percentage of Final Work	40
Total	100

Course Category

Core Courses	X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

The Relation Between Course Learning Competencies and Program Qualifications

#	Program Qualifications / Competencies	Level of Contribution
#	Program Qualifications / Competencies	1	2	3	4	5
1	Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary.
2	Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share.
3	Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values.
4	Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them.
5	Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions.
6	Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team.
7	Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings.
8	Can make all necessary dietary adjustments where special nutrition is required.
9	Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels.
10	Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions.
11	Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries.

ECTS/Workload Table

Activities	Number	Duration (Hours)	Total Workload
Course Hours (Including Exam Week: 16 x Total Hours)	16	3	48
Laboratory
Application
Special Course Internship
Field Work
Study Hours Out of Class	3	2	6
Presentation/Seminar Prepration	1	10	10
Project
Report
Homework Assignments	3	5	15
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury	1	6	6
Prepration of Final Exams/Final Jury	1	15	15
Total Workload			100