Course Name: Food Photography

Degree: Associate’s degree

Code

Year/Semester

Local Credits

ECTS Credits

Course Implementation, Hours/Week

Course

Tutorial

Laboratory

GA2012

2/2 (Spring)

2

3

2

0

-

Department

Hotel, Restaurant and Catering  Services

Instructor

Contact Information

Office Hours

Web page

www.pirireis.edu.tr

Course Type

 Elective

Course Language

English

Course Prerequisites

Course Category by Content, %

Basic Sciences

Engineering Science

Engineering Design

Humanities

100

Course Description

Specialities of digital cameras (Dslrs), lighting, styling, props, framing, composition, processing, food photography at social media

Course Objectives

• To give the students interested in Food Photography the necessary knowledge and skills to gain competence.

Course Learning Outcomes

Students who successfully complete this course:

(I)   Have information about Dslr Cameras

(II)  Have an idea of the equipment of the cameras.

(III) Have an opinion on food styling

(IV) Know how to make lighting and correct exposure

(V)   Evaluate the food and desserts in color, shape and background as a composition.

(VI) Have a substructure on food photography.

Instructional Methods and Techniques

Slide, Video Applications and Lectures in Class

Tutorial Place

Co-term Condition

Textbook

Other References

Homework & Projects

Laboratory Work

Computer Use

Assessment Criteria

Activities

Quantity

Effects on Grading, %

Attendance

Midterm

1

30

Quiz

Homework

Term Paper/Project

Laboratory Work

Practices

2

30

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

40

TOTAL

100

Effects of Midterm on Grading, %

60

Effects of Final on Grading, %

40

TOTAL

100

ECTS/

WORKLOAD TABLE

Activities

Count

Hours

Total

Workload

Lecture

14

1

14

Midterm

Quiz

1

5

5

Homework

Term Paper/Project

1

15

15

Laboratory Work

Practices

2

25

30

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

10

10

Total Workload

74

Total Workload/25

74/25

Course ECTS Credits

2,96

Week

Topics

Corse Outcomes

1

Introduction to Course, A Brief Information About Food Photography, Evaluation Criteria

2

Definition and Characteristics of Digital Cameras (Lenses, Tripods, Full Frame vs Crop, Dslr etc. Mirrorless Cameras, Lenses, Accessories, Jpeg vs Raw, White Balance, Iso, Shutter Speed and Aperture)

I-II-III-IV-V-VI

3

Lighting (Light Types, Natural / Artificial, Light Modifiers, Reflector / Diffusers, Light Quality, Color / Density / Distance, Light Direction, Rear / Side / Front)

I-II-III-IV-V-VI

4

Styling and Props - I

I-II-III-IV-V-VI

5

Styling and Props - II

I-II-III-IV-V-VI

6

Framing and Composition

I-II-III-IV-V-VI

7

Processing of Photos

I-II-III-IV-V-VI

8

Midterm Exam

I-II-III-IV-V-VI

9

Creative Tips for Food Photography

10

Food Photography Practice - I

I-II-III-IV-V-VI

11

Food Photography Practice - II

I-II-III-IV-V-VI

12

Food Photography Practice - III

I-II-III-IV-V-VI

13

Food Photography Practice - IV

I-II-III-IV-V-VI

14

Food Photography in Social Media

I-II-III-IV-V-VI

15

Final Exam

Level of   Contribution

1

2

3

a

Defines the basic concepts and fundamentals related to food and beverage sector

X

b

Has basic knowledge, concepts and principles related to the field, uses the acquired knowledge in the business environment and profession

X

c

Recognizes and uses the physical environment, tools and technologies related to the field

X

d

Has ability to communicate on a foreign language related to the field

X

e

Takes part in food production, food hygiene, quality and service

X

f

Follows innovations in his / her profession, becomes open to technological applications, and continuously develops himself by acquiring a cultural and artistic point of view.

X

g

Has a powerful communication, adapts to the team spirit

X

h

Has full knowledge of Turkish/World cuisines, dessert, bakery and pastry making techniques

X

i

Learns the tourism industry

X

j

With acquired theoretical and practical knowledge, he/she analyzes the problems encountered in the sector in a way that is appropriate to ethical rules and creates solutions. Self-assesses the results.

X

k

He / she knows the legal processes related to his / her profession, ethical rules, hygiene rules.

X

l

Knows the application of cookery.

X

m

In accidents that may occur in the food and beverage areas, the patient / wounded may be first-aided

X

Course

Outcomes

I

II

III

IV

V

VI

VII

VIII

IX

X

XI

Program Outcomes

a

b

X

X

X

X

X

X

X

c

X

X

X

X

X

X

X

d

e

X

X

X

X

X

X

X

f

X

X

X

X

X

X

X

g

h

i

j

k

l

X

X

X

X

X

X

X

m