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. |
|
Program Outcomes |
Level of Contribution |
1) |
Learning the facts, concepts and principles related to tourism and hotel management |
|
2) |
Having a theoretical and practical knowledge at the basic level related to the field |
|
3) |
To be able to make analytical evaluations for tourism and travel sector |
|
4) |
Learning the basic laws and regulations and professional standarts that apply regarding the tourism sector in Turkey and physical environment associated with hotel management space, tools, and use acquainted with the technology, applying the ethical values, protecting the natural environment |
|
5) |
To be able to work efficiently in the tourism sector |
|
6) |
Learning the characteristics of the major tourist destinations to apply this knowledge in the tourism sector for Turkey and worldwide |
|
7) |
Organizing, coordinating and developing departments in accommodation organizations |
|
8) |
To be able to define and develop sales techniques and income management practices applied in accommodation and food and beverage companies |
|
9) |
Demonstrating the ability to apply professional working techniques in food and beverage establishments |
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