Business Administration (English)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

HRE411

Course Name:

Program Types and Prodcution on TV

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	6

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Common Pool

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Öğr.Gör. ZEYNEP NİLÜFER ŞENGEL

Course Lecturer(s):

Öğr.Gör. ZEYNEP NİLÜFER ŞENGEL

Course Assistants:

Course Objective and Content

Course Objectives:

The purpose of this course is that the students find out the production of different production types in the field of television as practical and theoretical.

Course Content:

ABC of television programming; Studies on cameraman show reels; Mathematics of script; Providing of information about generally legal study issues such as music, stock image copyrights, cast agency; Discussing the differences between television and theater play; Visual effects-3D animations; Written information evaluation; Discussion of techniques in timing subject; Differences of assembly units, voice exercises, color room, etc.; Information on the construction of daytime life style program, examples.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Introduction to television programming; director, producor, cameraman, sound man, art director, decorators, casting, catering, transportation, accounting and others, job descriptions, areas of responsibilities; importance of using the time in shooting; ways of using effective to shooting day, permissions in shooting, copywriting, deed of consent examples taken from performers or people who are taped in motion; well-written television film and its production; mathematics of scenario; weekly TV series writing of scriptwriters; documentary film scenario; points to take into consideration in cooking show; discussing the technics about timing.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	• Course description • An overview of television productions	Classroom discussion
2)	• How to take a shot? • Camera movements, introduction of shooting equipment, effect tools, explanation of technical terms	Detailed monitoring assignment for choosing one of the television programs and how many cameras are used and how it could be shot.
3)	• How to write a television program script? How to write synopsis, treatment and script? Examinations through examples	A synopsis and documentary as homework. Write a 30 minute of TV movie script.
4)	• The importance of time use in shooting • Ways to use the shooting day effectively, • How are the permissions and the royalty taken during the shooting? • Examples of consent from players or those displayed in shooting.	Documentary work on a topic to be formed together with students (may be a district story)
5)	• What is Casting? How to work with players? How to choose a figuration? How do the management agencies work? Examples of player rights, what are the ways to work with players?	General reviews along with television servers. Culture and art program, news program, contest program, entertainment program. Making evaluations about documentary presenters
6)	• Belgesel program hazırlamak • İyi bir belgesel nasıl olmalıdır? • Ünlü belgesel fotoğrafçısı Salgado'nun hayatı üzerine çekilen ''Toprağın Tuzu'' filminin izlenmesi	Documentary production exercises, documentary of a contemporary artist
7)	• TV FILM VISUAL EFFECTS • Investigation of trailer, generic and teaser productions with examples	To go 3D animation studio as a classroom
8)	MIDTERM EXAM	Özgür, A. Z. (2001). TV REKLAM FİLMLERİNİN YARATICI VE YAPIM SÜREÇLERİ AÇISINDAN DEĞERLENDİRİLME STANDARTLARI. Selçuk İletişim, 1(4), 10-19.
9)	• How is the meal schedule drawn?	Anthony Bourdain, Ayhan Sicimoglu, Arda Türkmen's homework on food (food and excursion) programs
10)	• Cooking program can be shot together with the gastronomy department of the school.	None
11)	• Visiting a professional post production studio	None
12)	• How to shoot a Life style program?	Information on the construction of the daytime belt life style program, examples will be given.
13)	• Reminders on all the work done in the semester, repetition and review of the processed topics • Principles of TV production • Giving information about timing, budget control and production stages, collection of invoices, withholding, vat, royalty and official correspondence in TV shootings	None
14)	• Program shooting exercises with students, assembly applications	Making implementation
15)	• Reminders on all period work, repetition, review of processed topics • Basics of TV production • Giving information about timing, budget control and production stages, collection of invoices, withholding, vat, royalty and official correspondence	None
16)	Final EXAM	Özgür, A. Z. (2001). TV REKLAM FİLMLERİNİN YARATICI VE YAPIM SÜREÇLERİ AÇISINDAN DEĞERLENDİRİLME STANDARTLARI. Selçuk İletişim, 1(4), 10-19.

Sources

Course Notes / Textbooks:	Colin Hart 'Televizyon Program Yapımcılığı' Yayınevi: Es Yayınları İlk Baskı Yılı : 2008 Sayfa Sayısı : 212 Dil : Türkçe ISBN: 9789758716814
References:	Colin Hart 'Televizyon Program Yapımcılığı' Yayınevi: Es Yayınları İlk Baskı Yılı : 2008 Sayfa Sayısı : 212 Dil : Türkçe ISBN: 9789758716814

Course-Program Learning Outcome Relationship

Learning Outcomes	1
Program Outcomes
1) Explain the essential body of knowledge in the area of business administration, including evolution of the discipline, the state-of-the-art concepts, scientific methodology, theories and models
2) Employ the appropriate tools and analytical techniques to collect and analyze quantitative and qualitative data in the related areas, interpret results and propose solutions
3) Recognize the importance of technological development, especially in information technologies, and utilize them in business administration
4) Evaluate the body of knowledge in the dynamic business world and business functional areas to asses needs, manage and lead change by using critical and innovative thinking
5) Discover and create entrepreneurial opportunities and expertise to successfully establish and develop their own ventures
6) Fulfill their responsibility in teamwork and projects in businesses, and act as a leader
7) Communicate in written and oral English with people from diverse backgrounds, and have the English proficiency to follow and interpret the global dynamics in the areas of business administration
8) Recognize individual and multi-cultural diversity, and can emphatically interact with individuals from diverse cultural backgrounds in social and professional settings
9) Identify standards of personal, professional, social and business ethics, evaluate the ethical implications of various practices in the related areas, and be aware the importance of ethical behavior in adding value to the society
10) Recognize interrelationship among business and other disciplines, and relate knowledge from diverse areas to formulate novel solutions in the area of business administration

Course - Learning Outcome Relationship

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

	Program Outcomes	Level of Contribution
1)	Explain the essential body of knowledge in the area of business administration, including evolution of the discipline, the state-of-the-art concepts, scientific methodology, theories and models
2)	Employ the appropriate tools and analytical techniques to collect and analyze quantitative and qualitative data in the related areas, interpret results and propose solutions
3)	Recognize the importance of technological development, especially in information technologies, and utilize them in business administration
4)	Evaluate the body of knowledge in the dynamic business world and business functional areas to asses needs, manage and lead change by using critical and innovative thinking
5)	Discover and create entrepreneurial opportunities and expertise to successfully establish and develop their own ventures
6)	Fulfill their responsibility in teamwork and projects in businesses, and act as a leader
7)	Communicate in written and oral English with people from diverse backgrounds, and have the English proficiency to follow and interpret the global dynamics in the areas of business administration
8)	Recognize individual and multi-cultural diversity, and can emphatically interact with individuals from diverse cultural backgrounds in social and professional settings
9)	Identify standards of personal, professional, social and business ethics, evaluate the ethical implications of various practices in the related areas, and be aware the importance of ethical behavior in adding value to the society
10)	Recognize interrelationship among business and other disciplines, and relate knowledge from diverse areas to formulate novel solutions in the area of business administration

Learning Activity and Teaching Methods

Expression
Brainstorming/ Six tihnking hats
Lesson
Technical Tour

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Oral Examination

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	16	3	48
Midterms	1	1	1
Final	1	1	1
Total Workload			50