TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF FINE ARTS |
| CERAMICS PR. | |
| Code | SRT321 |
| Name | Sanitary Ware and Tableware Design |
| Term | 2020-2021 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 | Lisans Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Uzaktan Öğretim |
| Catalog Information Coordinator | ÇİĞDEM TOĞRUL KARA |
| Course Instructor |
Öğr. Gör. FİLİZ YILDIZ
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course is to examine the relationship between man-product and production tool in the production of tableware, sanitary ware and building ceramics.
Course Content
The history of this course-oriented ergonomics, ergonomic approaches in human vehicle relations, tableware design and sanitary ware design processes will be determined.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Anthropometric evaluation of human anatomy, learning of body measurements |
| LO02 | To learn the use of anthropometric data in design |
| LO03 | To learn the relationship between human machine in the production of wet space ceramics |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Tableware design and production processes introduction | Literature reviwew | |
| 2 | Introduction to sanitary ware design and production processes | Prepared from the sources | |
| 3 | Investigation of the relationship between product-man-machine relationship and production technology | Prepared from the sources | |
| 4 | Examination of the effects of traditional food culture on tableware design | Prepared from the sources | |
| 5 | Examination of the effects of international food culture on tableware design | Prepared from the sources | |
| 6 | Analysis of liquid, semi-solid and solid foods on tableware typology | Prepared from the sources | |
| 7 | Design project planning | Prepared from the sources | |
| 8 | Mid-Term Exam | ||
| 9 | Analysis of technical details of the project | Prepared from the sources | |
| 10 | Analysis of technical details of the project | Prepared from the sources | |
| 11 | 3D modeling | Prepared from the sources | |
| 12 | 3D modeling | Prepared from the sources | |
| 13 | Planning of mold designs of developed models | Prepared from the sources | |
| 14 | Determination of production methods, investigation of casting sludge-product relationship | Prepared from the sources | |
| 15 | Realization of production | Prepared from the sources | |
| 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 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 108 | ||
| Total Workload / 25 (h) | 4,32 | ||
| ECTS | 4 ECTS | ||