Tourism and Hotel Management (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | YMD333 | ||||||||
Course Name: | Belgesel Fotoğrafçılığı | ||||||||
Course Semester: |
Fall |
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Course Credits: |
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Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | University Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Öğr.Gör. HALUK ÇOBANOĞLU | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | In addition to the historical desire to leave documents on the basis of documentary, it is aimed to make a social impact on the subjects. For this reason, various projects and permanent works are produced upon request either personally or through partnerships with non-governmental organizations, human and environmental oriented foundations, public or private organizations. Throughout this course, students will conduct practical studies in the field to develop theoretical insights and to personalize their personal practices. |
Course Content: | History of photography, photography art, basic elements of photography, camera parts, diaphragm, depth of field, light and light measurement, composition in documentary photography, definition of documentary photography, history of documentary photography, shooting techniques, photo-interview, project preparation in documentary photography, press photography. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | What is a photograph? The historical development process of photography. | None |
2) | Historical Importance and Development of Documentary Photography | None |
3) | Exposure and Control Systems: Aperture and shutter. | None |
4) | Documentary Photography Types and different approaches. | None |
5) | Color, light and light measurement in the photo. | none |
6) | Composition in Documentary Photography. The right composition techniques. | none |
7) | Midterm Exam | .. |
8) | Photography and Society. Creating a documentary project. | none |
9) | Basic Techniques and Equipment Used in Documentary Photography. | none |
10) | Creating Narration and Photography Project with Documentary Photos. | none |
11) | Actual photo readings on documentary photography. | none |
12) | Ethical Values in Documentary Photography. | none |
13) | Technical visit | .. |
14) | Final Exam. | .. |
Course Notes / Textbooks: | Haluk Çobanoğlu, Bu Fotoğrafları Neden Çekiyoruz?, Espas Kitap, 2017. |
References: | John Berger, Görme Biçimleri, Çev. Yurdanur Salman, Metis Yayınları, İstanbul, 2012. |
Learning Outcomes | 1 |
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3 |
4 |
5 |
6 |
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Program Outcomes | ||||||||
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 |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
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 |
Field Study | |
Expression | |
Individual study and homework | |
Lesson | |
Reading | |
Homework | |
Project preparation | |
Social Activities | |
Technical Tour |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework | |
Application | |
Individual Project | |
Presentation |
Semester Requirements | Number of Activities | Level of Contribution |
Project | 2 | % 50 |
Final | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 0 | 3 | 0 |
Application | 1 | 0 | 0 |
Presentations / Seminar | 1 | 0 | 0 |
Project | 1 | 0 | 0 |
Midterms | 1 | 0 | 0 |
Final | 1 | 0 | 0 |
Total Workload | 0 |