Stage Makeup (ART298) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Stage Makeup ART298 Fall and Spring 3 0 0 3 4
Pre-requisite Course(s)
N/A
Course Language English
Course Type Elective Courses
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Discussion.
Course Coordinator
Course Lecturer(s)
Course Assistants
Course Objectives The course aims to enable students to acquire fundamental skills for theatrical makeup, which is used to visually enchance characters on the stage. By definition, theatrical makeup is more colorful and graphic compared to cosmetic makeup.
Course Learning Outcomes The students who succeeded in this course;
  • - Acquire relevant historical knowledge,
  • - Comprehend color theory,
  • - Learn how to use makeup tools by observing makeup sanitation processes,
  • - Understand implications of light and shadow for stage makeup,
  • - Apply mask making and trauma makeup techniques.
Course Content In line with the course objective and expected learning outcomes, the course will expose students to various aspects of theatrical makeup application for stage, such as historical context, products, tools and techniques.

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 History of Makeup
2 History of Makeup
3 Hygiene, Sanitation, and Chemicals
4 Facial Anatomy
5 Mask history and Mask Making Practice
6 Color Theory of Makeup and Practice
7 Midterm
8 Light and Shadow
9 Project
10 Trauma Makeup
11 Trauma Makeup
12 Trauma Makeup
13 Corrective Makeup and Old Age Make up
14 Corrective Makeup and Old Age Make up
15 Seminar
16 Final Evaluation

Sources

Other Sources 1. Debreceni, T. (2013). Special Makeup Effects for Stage and Screen. Making and Applying Prosthetics. New York: Routledge.
2. Townsend, D. (2019). Foundations of Stage Makeup. New York: Routledge.

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation 15 10
Laboratory - -
Application 2 20
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments - -
Presentation 1 10
Project 1 10
Report - -
Seminar - -
Midterms Exams/Midterms Jury 1 20
Final Exam/Final Jury 1 30
Toplam 21 100
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 2 5 10
Special Course Internship
Field Work
Study Hours Out of Class 2 3 6
Presentation/Seminar Prepration 1 8 8
Project 1 8 8
Report
Homework Assignments
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury 1 10 10
Prepration of Final Exams/Final Jury 1 10 10
Total Workload 100