TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF FINE ARTS |
| Gastronomy and Culinary Arts PR. | |
| Code | GMS112 |
| Name | Basic Art Education II |
| Term | 2026-2027 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. BURÇAK SALMAN KIZILOK |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
The aim of this course is to develop students’ aesthetic awareness and creative thinking skills through the study of color, principles of design, and various artistic techniques. The course aims to enable students to consciously apply visual organization and composition principles and transfer the knowledge and skills they acquire to professional practices from an aesthetic perspective.
Course Content
This course covers color theory, color harmonies, principles of design (balance, rhythm, emphasis, and unity), experimental printmaking using natural materials, collage, and mixed-media techniques. Through practice-based studies, students explore color relationships, compositional principles, and surface-design techniques while producing original works that foster aesthetic awareness and creative thinking.
Course Precondition
None
Resources
Parramon, J.M. (1991). Resimde Renk ve Uygulanışı. (Çeviren: Erol Erduman). Taşören B. Özçelikçi, E. S. Talas, S. (2018). Temel sanat Eğitimi Ders Kitabı, (Ed. Nilgün Keskin Şener), Wölfflin H. (2000) Sanat Tarihinin Temel Kavramları,
Notes
Polat, H. H. (2012). “Renk Teorisi ve Temel Yanılgılar”, Selçuk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 28, s.165-173. Aksoy, Ş. (2009). “Renk Bilgisi ve Renkli Çalışmalar”, Ed.Vedat Özsoy, Yöntem ve Teknikleriyle Görsel Sanatlar Eğitiminde Uygulamalar, 45-66, Ankara: Görsed Yayınları.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Applies color theory, color harmonies, and the principles of design in the design process. |
| LO02 | Applies printmaking techniques using natural materials to create aesthetic compositions. |
| LO03 | Develops creative and original visual works through collage and mixed-media techniques. |
| LO04 | Creates aesthetic compositions by applying the principles of design. |
| LO05 | Applies fundamental art and design knowledge to professional practice from an aesthetic perspective. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Demonstrates English reading, comprehension, speaking, and writing skills. | |
| PLO02 | - | Communicates effectively with individuals from different cultures. | 3 |
| PLO03 | - | Manages the processes of accessing, analyzing, synthesizing, and interpreting information; developing solutions to problems; and designing research projects by utilizing the theoretical knowledge and practical experience acquired in the field. | |
| PLO04 | - | Uses information and communication technologies, software, tools, and equipment relevant to the field. | |
| PLO05 | - | Explains national and international legal regulations, professional standards, and ethical principles related to the field at a basic level. | |
| PLO06 | - | Continuously develops personal and professional competencies through lifelong learning and generates innovative solutions in a changing business environment. | |
| PLO07 | - | Applies the rules of personal care, including cleanliness, attire, and appearance, as well as hygiene and sanitation practices required by the tourism sector. | |
| PLO08 | - | Explains the major theories, phenomena, concepts, and principles in the field of tourism. | |
| PLO09 | - | Works independently or collaboratively as a member of a team by taking responsibility. | 5 |
| PLO10 | - | Explains national and international standards related to occupational health and safety, employee health, environmental protection, food safety, and quality control in the field. | |
| PLO11 | - | Applies business and management functions to perform kitchen management, menu planning, and food and beverage cost control and analysis. | |
| PLO12 | - | • Demonstrates aesthetic and artistic skills in field-related practices and conducts sensory analyses of food products. | 4 |
| PLO13 | - | Applies food and beverage preparation, presentation, and service techniques. | |
| PLO14 | - | Demonstrates classical and modern culinary practices and cooking methods. | |
| PLO15 | - | Effectively manages all stages of the food product life cycle, from the selection of raw materials to consumption, by considering the characteristics and nutritional values of foods. | |
| PLO16 | - | Prepares national and international recipes by comparing the similarities and differences between Turkish and world cuisines.. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to the course objectives, scope, teaching methods, assessment criteria, required materials, and semester schedule. | Conduct research on the assigned topic. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Concept of color, color wheel, primary, secondary, and complementary colors, warm and cool colors, and color harmonies. | Examination of sample visuals and preparation of drawing tools and materials. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma, Tartışma |
| 3 | Observation-based realistic coloring of an object. | Examination of sample visuals and preparation of drawing tools and materials. | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 4 | Reinterpreting the same object using different color harmonies (analogous, monochromatic, complementary, etc.). | Examination of sample visuals and preparation of drawing tools and materials, sketching ecercises | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 5 | Free color composition or creative color interpretation of a gastronomy-related object. | Sketching exercises and practice | Öğretim Yöntemleri: Soru-Cevap, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 6 | Introduction to balance (symmetrical, asymmetrical, radial), rhythm, emphasis, and unity. | Examination of sample visuals and preparation of drawing tools and materials. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Creating a color composition based on the principles of design. | Examination of sample visuals and preparation of drawing tools and materials, sketching ecercises | Öğretim Yöntemleri: Soru-Cevap, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 8 | Mid-Term Exam | Preparation of presentation boards. | Ölçme Yöntemleri: Proje / Tasarım |
| 9 | Introduction to printmaking techniques using natural materials, material preparation, and sample applications focusing on repetition and rhythm. | Examination of sample visuals and preparation of drawing tools and materials, sketching ecercises | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Creating a composition based on the principle of symmetrical balance using natural printmaking techniques. | Examination of sample works and sketching exercises. | Öğretim Yöntemleri: Tartışma, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 11 | Creating a composition based on the principle of asymmetrical balance using natural printmaking techniques. | Sketching exercises and practice | Öğretim Yöntemleri: Alıştırma ve Uygulama, Gösterip Yaptırma |
| 12 | Creating a composition based on the principle of radial balance using natural printmaking techniques. | Sketching exercises and practice | Öğretim Yöntemleri: Soru-Cevap, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 13 | Introduction to collage, material selection, composition methods, and sample applications. Determination of the final project theme. | Sketching exercises and practice | Öğretim Yöntemleri: Soru-Cevap, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 14 | Creation of an original gastronomy-themed collage. Development of sketches and concepts for the final project. | Examination of sample visuals and preparation of drawing tools and materials, sketching ecercises | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Gösterip Yaptırma |
| 15 | Development of an original final project combining printmaking and collage techniques. | Sketching exercises and practice | Öğretim Yöntemleri: Soru-Cevap, Gösterip Yaptırma, Alıştırma ve Uygulama |
| 16 | Term Exams | Preparation of presentation boards. | Ölçme Yöntemleri: Proje / Tasarım |
| 17 | Term Exams | Preparation of presentation boards. | Ölçme Yöntemleri: Proje / Tasarım |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 10 | 3 | 30 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 3 | 3 | 9 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 2 | 2 |
| Final Exam | 1 | 2 | 2 |
| Total Workload (Hour) | 71 | ||
| Total Workload / 25 (h) | 2,84 | ||
| ECTS | 3 ECTS | ||