TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF FINE ARTS |
| CERAMICS PR. | |
| Code | SRT341 |
| Name | Design of Sanitary and Table Ware |
| Term | 2018-2019 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Dr. Öğr. Üyesi NECDET SAKARYA |
| Course Instructor |
Dr. Öğr. Üyesi NECDET SAKARYA
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
It is aimed to analyze human-product and production tool relations in the production of tableware, sanitary ware and building ceramics according to design
Course Content
In this course, the historical development of ergonomics, ergonomic approaches in human-vehicle relations, tableware design and designing of sanitary ware will be examined.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Anthropometric evaluation of human anatomy, learn body measurements |
| LO02 | To learn the use of anthropometric data in design |
| LO03 | To learn human machine relation in the production of wet room ceramics |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Presentation of tableware design and production processes | Literature review | |
| 2 | Presentation of sanitary ware design and production processes | Prepared from the sources given and come. | |
| 3 | Examination of the relation between product-man-machine relation and production technology | Prepared from the sources given and come. | |
| 4 | Examining the effects of traditional food culture on the design of tableware | Prepared from the sources given and come. | |
| 5 | Examining the effects of international food culture on the design of tableware | Prepared from the sources given and come. | |
| 6 | Examination of the reflection of liquid, semi-solid and solid foods on tableware typology | Prepared from the sources given and come. | |
| 7 | Design project planning | Prepared from the sources given and come. | |
| 8 | Mid-Term Exam | Prepared from the sources given and come. | |
| 9 | Solution of the technical details of the project | Prepared from the sources given and come. | |
| 10 | Solution of the technical details of the project | Prepared from the sources given and come. | |
| 11 | Üç boyutlu modellemelerin yapılması | Prepared from the sources given and come. | |
| 12 | Üç boyutlu modellemelerin yapılması | Prepared from the sources given and come. | |
| 13 | Planning of mold designs of developed models | Prepared from the sources given and come. | |
| 14 | Determination of production methods, examination of casting-product relation | Prepared from the sources given and come. | |
| 15 | Production realization | Prepared from the sources given and come. | |
| 16 | Term Exams | ||
| 17 | Term Exams |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |