Tourism and Hotel Management (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GIT351 | ||||||||
Course Name: | Özgün Baskı I | ||||||||
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. B.Öğretim Elemanı | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | Learns basic original printing techniques based on graphics. |
Course Content: | A. Recognizes the original printing date and printing materials. B. Discovers different shapes and textures. C. Can edit different shapes and textures of different values. D. Can develop personal interpretation based on his own aesthetic taste. E. Can use different materials and create analytical solutions to create visual language. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction - Information about the course description, content and History of Original Printing | ... |
2) | Creating a collage | ... |
3) | Continue collage work | ... |
4) | Molding and carving the collage | ... |
5) | Carving process | ... |
6) | Printing stage | ... |
7) | Creating a sketch for visa file submission and original works | ... |
8) | Create a sketch | ... |
9) | Molding and engraving work | ... |
10) | Carving process | ... |
11) | Printing stage | ... |
12) | Experimental printing study, explanation on explanation and visuals | ... |
13) | Deneysel baskı çalışmaları | ... |
14) | Experimental printing studies | ... |
15) | final | ... |
16) | final | .... |
Course Notes / Textbooks: | • HAYTER, William; About Prints, 1962, Oxford University Press • COVEY, Silvia; Modern Printmaking: A Guide to Traditional and Digital Techniques, 2016, Watson-Guptill Publications Inc.,U.S. • HAYTER, William; New ways of gravure, 1966, Oxford University Press • VOLLMER, April; Japanese Woodblock Print Workshop: A Modern Guide to the Ancient Art of Mokuhanga, 2015, Watson-Guptill Publications Inc.,U.S. • Fick, Bill; Printmaking: A Complete Guide to Materials & Process, 2015, Laurence King Press |
References: | .... |
Learning Outcomes | 1 |
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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 |
Expression | |
Individual study and homework | |
Lesson | |
Lab | |
Homework | |
Application (Modelling, Design, Model, Simulation, Experiment etc.) |
Application | |
Presentation |
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 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 5 | 0 | 0 |
Application | 2 | 0 | 0 |
Field Work | 5 | 4 | 20 |
Presentations / Seminar | 0 | 2 | 0 |
Homework Assignments | 2 | 4 | 8 |
Midterms | 0 | 5 | 0 |
Jury | 4 | 4 | 16 |
Final | 4 | 2 | 8 |
Total Workload | 52 |