ECTS - Watercolour Painting
Watercolour Painting (ART251) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Watercolour Painting | ART251 | Fall and Spring | 3 | 0 | 0 | 3 | 4 |
| Pre-requisite Course(s) |
|---|
| None |
| Course Language | Turkish |
|---|---|
| Course Type | Elective Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Discussion, Drill and Practice. |
| Course Lecturer(s) |
|
| Course Objectives | Basic information on watercolour art and its historical background. Information on the technique, media and materials of the watercolour. Application of watercolour painting techniques at basic level. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Basic knowledge of watercolour painting art and its history; watercolour techniques, tools and materials; demonstration of some real watercolour painting samples; basic principles and practice of painting techniques. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Introduction, definition of watercolour painting media and materials | |
| 2 | Basic art concepts, painting art and its relation with other art branches | |
| 3 | Watercolour painting techniques, demonstration of main principles with examples | |
| 4 | Applied watercolour painting techniques (Demonstration of ten separate techniques) | |
| 5 | Watercolour painting studies in relation with colors (Theoretical and basic colour knowledge, researches on main and complementary colours besides contrasting colours and use of colours in compositions) | |
| 6 | Demonstration of light and shadow besides introducing main principles (To paint a spherical form with wet on wet technique by saving white of the paper to make study on light and shadow practices. Application of the similar practice on an object. To make practices with layer by layer painting system and practice light and shadow) | |
| 7 | Midterm | |
| 8 | Still life study with wet on wet technique and with dry brush painting system (Dry brush technique, background painting and composition studies, Presentation of selected examples in relation with the relevant topics) | |
| 9 | Information on perspective and application on a landscape painting - I (Air perspective application) | |
| 10 | Information on perspective and application on a landscape painting - II (Line perspective application) | |
| 11 | Special watercolour techniques and application of snow painting on a landscape by saving white of the paper | |
| 12 | Applied special techniques in watercolour painting (Sunset in a landscape) | |
| 13 | Designing postcards with the learned techniques | |
| 14 | Watercolour historical background in brief | |
| 15 | Discussions on term assignments | |
| 16 | Final assessment |
Sources
| Other Sources | 1. Çağlarca, S. (1985). Suluboya Resim Tekniği. İstanbul: İnkılap Kitabevi. |
|---|---|
| 2. Eyüboğlu, B. R. (1977). Resme Başlarken. İstanbul: Cem Yayınevi. | |
| 3. İslimyeli, N. (2005). Suluboya Resim Sanatı Tarihi. Ankara: Kültür ve Turizm Bakanlığı. | |
| 4. Özkan, K. (2001). Su Resimleri - Süleyman Seyyid’den Günümüze Türk Resminde Suluboya. İstanbul: Yapı Kredi Yayınları. | |
| 5. Paige, L. L. (2005). Watercolour Techniques. London: Apple Press. | |
| 6. Parramon, J. M., & Fresquet, G. (2004). Suluboya Resim Sanatı. İstanbul: Remzi Kitabevi. | |
| 7. Çeşitli uluslar arası müzelerden ve internetten derlenmiş slaytlar |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | 15 | 10 |
| Laboratory | - | - |
| Application | 10 | 10 |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | 3 | 30 |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 20 |
| Final Exam/Final Jury | 1 | 30 |
| Toplam | 30 | 100 |
| Percentage of Semester Work | 70 |
|---|---|
| Percentage of Final Work | 30 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. | |||||
| 2 | Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. | |||||
| 3 | Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. | |||||
| 4 | Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. | |||||
| 5 | Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. | |||||
| 6 | Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. | |||||
| 7 | Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. | |||||
| 8 | Can make all necessary dietary adjustments where special nutrition is required. | |||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | |||||
| 10 | Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. | |||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 3 | 48 |
| Laboratory | |||
| Application | 10 | 2 | 20 |
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 3 | 4 | 12 |
| Presentation/Seminar Prepration | 3 | 4 | 12 |
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 4 | 4 |
| Prepration of Final Exams/Final Jury | 1 | 4 | 4 |
| Total Workload | 100 | ||