Free Ceramic Forming (ART352) Course Detail

Course Name	Course Code	Season	Lecture Hours	Application Hours	Lab Hours	Credit	ECTS
Free Ceramic Forming	ART352	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
Learning and Teaching Strategies	.
Course Coordinator
Course Lecturer(s)
Course Assistants
Course Objectives
Course Learning Outcomes	The students who succeeded in this course;
Course Content	Teaching basic ceramic shaping methods and techniques. Designing an original ceramic form or surface. Design project development and implementation. Teaching decoration techniques. Implementation of designs that support individual creativity.

Weekly Subjects and Releated Preparation Studies

Week	Subjects	Preparation

Sources

Evaluation System

Requirements	Number	Percentage of Grade
Attendance/Participation	-	-
Laboratory	-	-
Application	-	-
Field Work	-	-
Special Course Internship	-	-
Quizzes/Studio Critics	-	-
Homework Assignments	-	-
Presentation	-	-
Project	-	-
Report	-	-
Seminar	-	-
Midterms Exams/Midterms Jury	-	-
Final Exam/Final Jury	-	-
Toplam	0	0

Percentage of Semester Work
Percentage of Final Work	100
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
#	Program Qualifications / Competencies	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)
Laboratory
Application
Special Course Internship
Field Work
Study Hours Out of Class
Presentation/Seminar Prepration
Project
Report
Homework Assignments
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury
Prepration of Final Exams/Final Jury
Total Workload			0