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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Faculty of Tourism
  2. Department of Gastronomy and Culinary Arts
  3. Course Structure Diagram with Credits
  4. Basic Photography
  5. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
FOT201 - Basic Photography VII. SEMESTER 2 +2 5.0
Language of Instruction Türkçe
Course Type Area Elective Courses
Course Instructor(s) DR. ÖĞR. ÜYESİ GÜLFEM GÜRSES, MELEK ÖZKAR
Mode of Delivery The mode of delivery of this course is face to face.
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended There is no recommended optional programme component for this course.
Recommended Resources AÖF Photography and Cameraman Program textbooks.
Work Placement Not suitable for this course.
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Definition of Photography and History of Photography
Week - 2 Basic Parts of a Camera: Body, Types of Cameras According to Body
Week - 3 Basic Parts of a Camera: Lens, Lens Types According to Their Angles
Week - 4 Photography Aids
Week - 5 Lighting in Photography: Technical Lighting
Week - 6 Lighting in Photography: Dramatic lighting
Week - 7 Exposure in Photography: Aperture
Week - 8 Exposure in Photography: Shutter Speed, ISO/ASA
Week - 9 Factors Affecting Depth of Field in Photography
Week - 10 Visual Dimension and Composition of the Photograph
Week - 11 Photography Types with Visual Editing Aspect
Week - 12 Photo Analyses in the Context of Visual Dimension
Week - 13 Photo Analyses in the Context of Visual Dimension
Week - 14 Photo Analyses in the Context of Visual Dimension

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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