ECTS - Interior Design of Sculpture
Interior Design of Sculpture (ART264) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Interior Design of Sculpture | ART264 | 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 | Discussion, Drill and Practice. |
| Course Lecturer(s) |
|
| Course Objectives | The aim Interior Design of Sculpture course is; to research and plan project steps, prepare project parts, to write and to present, strengthen aesthetic appeal. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Shape elements, point-line-surface relation, drawing techniques, form-shape, measure-ratio, light-dark, shadow-light, volume information, texture types and touch. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Teaching theoretical knowledge | |
| 2 | Research and discussion on field examples | |
| 3 | Gaining the competencies to draw designs | |
| 4 | Project topic research | Pre study for project |
| 5 | Planning project steps | |
| 6 | Planning project steps | |
| 7 | Designing interior applications | |
| 8 | Midterm Assessment | |
| 9 | Prepare project sections | |
| 10 | Prepare project sections | |
| 11 | By giving three-dimensional form; Preparing models from design | |
| 12 | Mixed technical material design | |
| 13 | To create original designed three dimensional forms | Pre research for creating forms |
| 14 | Implementing and presenting the project | |
| 15 | Implementing and presenting the project | |
| 16 | Final Assessment |
Sources
| Other Sources | 1. Bates, L. (1972). Sanatı Görmek. Necla Yurtsever ve Zahir Güvemli (Çev.). İstanbul: Türkiye İş Bankası Kültür Yayınları. |
|---|---|
| 2. Bilge, N. (2000). Modern ve Soyut Heykelin Doğuşu 1900-1950. İstanbul: Boğaziçi Üniversitesi Matbaası. | |
| 3. Özer, B. (1986). Yorumlar: Resim Heykel Mimarlık. İstanbul: Mimar Sinan Üniversitesi Yayınları. | |
| 4. Read, H. (1966). A Concise History of Modern Sculpture. London: Thames and Hudson. | |
| 5. Tanyeli, U. (1997). Heykel ve Mekan. Eczacıbaşı Sanat Ansiklopedisi. 2. Cilt. İstanbul: Yem Yayınları. |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | 15 | 10 |
| Laboratory | - | - |
| Application | 3 | 20 |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | 1 | 10 |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 25 |
| Final Exam/Final Jury | 1 | 35 |
| Toplam | 21 | 100 |
| Percentage of Semester Work | 65 |
|---|---|
| Percentage of Final Work | 35 |
| 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 | ||||
|---|---|---|---|---|---|---|
| 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 | 3 | 6 | 18 |
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 2 | 2 | 4 |
| Presentation/Seminar Prepration | 1 | 6 | 6 |
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 10 | 10 |
| Prepration of Final Exams/Final Jury | 1 | 14 | 14 |
| Total Workload | 100 | ||