ECTS - Stage Makeup
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 Lecturer(s) |
|
| 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;
|
| 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 | Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics. | |||||
| 2 | Identifies and analyzes nutritional problems at the individual and societal levels and produces evidence-based solutions. | |||||
| 3 | Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams. | |||||
| 4 | Plans, implements, and develops policies for appropriate nutrition interventions and education, taking into account the age, gender, socio-cultural, economic, and health status of individuals and communities. | |||||
| 5 | Effectively uses field-specific technological equipment and information technologies. | |||||
| 6 | Acquires the ability to communicate in writing and orally in Turkish and a second foreign language on topics related to the field of Nutrition and Dietetics. | |||||
| 7 | Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education. | |||||
| 8 | Acts with professional ethics and a sense of responsibility, demonstrating awareness of the universal and societal impacts of the dietitian profession and its legal consequences. | |||||
| 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 | ||