TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF FINE ARTS |
| Gastronomy and Culinary Arts PR. | |
| Code | GMS111 |
| Name | Basic Art Education I |
| Term | 2026-2027 Academic Year |
| Semester | 1. 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
This course covers the fundamental elements of art and design, including point, line, shape, tone, and form, as well as their functions in visual expression and their roles in composition. Throughout the course, students engage in black-and-white studies, tonal exercises, three-dimensional form construction, and observation-based drawing activities to develop their visual perception, aesthetic awareness, and fundamental design skills.
Course Content
The aim of this course is to enable students to recognize the fundamental elements of art and design, develop their visual perception and aesthetic awareness, and acquire skills in observation, visual analysis, and composition. Through practice-based activities, students are encouraged to apply their fundamental design knowledge within a creative thinking process and develop an aesthetic perspective that can be reflected in their professional practice.
Course Precondition
None
Resources
Taşören B. Özçelikçi, E. S. Talas, S. (2018). Temel sanat Eğitimi Ders Kitabı, GÖKAYDIN, Nevide. (2002) Temel Sanat Eğitimi. Wölfflin H. (2000) Sanat Tarihinin Temel Kavramları, Özol, A. (2012). Sanat Eğitimi ve Tasarımda Temel Değerler
Notes
Görme Biçimleri, John Berger, (Çev. Yurdanur Salman), Metis Yay. (2023) MAY, Rollo.( 2003). Yaratma Cesareti
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Identifies the fundamental elements of art and design. |
| LO02 | Explains the functions of the fundamental elements of art and design in visual expression. |
| LO03 | reates aesthetic compositions using the fundamental elements of art and design. |
| LO04 | Applies the relationships between tone, light, and shadow to create the illusion of volume in two- and three-dimensional forms. |
| LO05 | Develops visual perception and aesthetic awareness through various artistic techniques. |
| LO06 | Produces original works demonstrating visual perception and aesthetic awareness. |
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 | Concepts of point and line, their visual effects, areas of use, and basic composition principles. Beginning of the point-and-line composition project. | Examination of sample visuals and preparation of drawing tools and materials. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 3 | Developing the composition through stippling, line variations, rhythm, and movement. | Examination of sample visuals and preparation of drawing tools and materials. | Öğretim Yöntemleri: Alıştırma ve Uygulama, Gösterip Yaptırma, Soru-Cevap |
| 4 | Completion of the point-and-line composition, critique, and feedback. | Examination of sample works and sketching exercises. | Öğretim Yöntemleri: Tartışma, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 5 | Positive and negative space, light–dark relationships, and shape composition. Beginning of the project. | Examination of sample visuals and preparation of drawing tools and materials. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Development of a black-and-white shape composition. | Examination of sample works and sketching exercises. | Öğretim Yöntemleri: Soru-Cevap, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 7 | Completion of the shape composition and preparation for the midterm assessment. | Sketching exercises and practice | Öğretim Yöntemleri: Alıştırma ve Uygulama, Gösterip Yaptırma, Soru-Cevap |
| 8 | Mid-Term Exam | Preparation of presentation boards. | Ölçme Yöntemleri: Proje / Tasarım |
| 9 | Concept of tone, value relationships, and the role of tone in creating volume. Beginning of tonal studies. | Examination of sample visuals and preparation of drawing tools and materials, sketching ecercises | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Tone scales, tonal transitions, and value studies. | Examination of sample works and sketching exercises. | Öğretim Yöntemleri: Soru-Cevap, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 11 | Development and completion of tonal studies. | Sketching exercises and practice | Öğretim Yöntemleri: Soru-Cevap, Gösterip Yaptırma, Alıştırma ve Uygulama |
| 12 | Concepts of form, volume, and three-dimensionality. Introduction to creating three-dimensional forms using paper-folding techniques. | Examination of sample visuals and preparation of drawing tools and materials, sketching ecercises | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Development and refinement of the three-dimensional paper form. | Examination of sample visuals and preparation of drawing tools and materials, sketching ecercises | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 14 | Observation-based drawing of the three-dimensional form and creating the illusion of volume through tonal application. | Sketching exercises and practice | Öğretim Yöntemleri: Alıştırma ve Uygulama, Gösterip Yaptırma, Beyin Fırtınası |
| 15 | Review of all practical studies, completion of unfinished work, and overall semester evaluation. | Sketching exercises and practice | Öğretim Yöntemleri: Alıştırma ve Uygulama, Gösterip Yaptırma |
| 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 | ||