OBE Syllabus AOM FOOD Styling AND Photography PDF

Preview

Summary

School of Hotel, Leisure and Restaurant ManagementOBE Course Syllabus (Undergraduate)Course Component : Major Course Credit : 4 Units Course Code : Course Hours/Week : 4 hours Course Title : FOOD STYLING AND PHOTOGRAPHY Course & Year : BSHM-TM Prerequisites : School Year : 2ND Sem. SY. 2021- I. ...

Description

School of Hotel, Leisure and Restaurant Management OBE Course Syllabus (Undergraduate) Course Component Course Code Course Title Prerequisites

: : : :

Major

Course Credit : 4 Units Course Hours/Week : 4 hours FOOD STYLING AND PHOTOGRAPHY Course & Year : BSHM-TM School Year : 2ND Sem. SY. 2021-2022 ____________________________________________________________________________________________________________________________________

I.

MISSION OF THE INSTITUTION We are Catholic Benedictine educational institution for young women committed to providing a holistic formation anchored on academic excellence to mold our students into critically aware and socially responsible agents of change towards the transformation to a just and equitable society.

II.

VISION OF THE INSTITUTION We envision self-fulfilled Scholastican women and men of character and integrity, imbued with Filipino, Christian and Benedictine values, living out Ora et Labora, with passion for service and commitment to truth and justice to transform society.

III. Seq.

EXPECTED GRADUATE ATTRIBUTES (EGA) EGA

Upon graduation, the students can:

1

Communication Skills

Demonstrate analytical, reading and writing skills including evaluation, synthesis, and research; Records, analyzes, interprets, organizes and present ideas and information effectively and utilizes current communication technology.

2

Cognitive Skills

Draw reasonable inferences from observations and analysis of situations, and build arguments to defend/support one's chosen point of view and to draw logical conclusion; Exhibits good judgment by making decisions, producing new ideas and innovating new ways of doing things, getting involved in the resolution of problems and issues; Demonstrate an understanding of the nature of modern scientific inquiry, the process of investigation, and the interplay of data, hypotheses and principles in the development and application of scientific knowledge.

3

Technology Savvy

Display appropriate use of existing and emerging technologies for intensive access and dissemination of information and knowledge; Integrate intellectual honesty and stewardship in the use of technology in the learning process.

4

Critical Awareness

Form conclusions validity drawn from data; Engages in discourses on socio-political, economics gender and environment issues; Makes informed decisions and corresponding actions.

Page 1 of 10

5

Social Responsibility

Promote solidarity with and preferential option for the marginalized; Model social responsibility and accountability; Advocate positive social transformation; Respond compassionately to others.

6

Research Skills

Engage in various research process and asserts knowledge claims as a result of one's research

7

Resiliency

Exhibit fullness of development as a person - mind and body, intelligence, sensitivity, aesthetic appreciation and spirituality; Demonstrate effective interpersonal skills, combining personal dynamism with good problem solving, decision-making, innovation and team skills.

IV.

MISSION OF SCHOOL OF HOTEL, LEISUIRE AND RESTAURANT MANAGEMENT The SHLRM provides young women the necessary knowledge, values, attitudes and skills needed for a fulfilling career in the hospitality and tourism industries. This commitment is concretized with academically competent and industry exposed faculty members, equally dedicated to excellence and pedagogy that is anchored on the industry immersion.

V.

VISION OF SCHOOL OF HOTEL, LEISUIRE AND RESTAURANT MANAGEMENT We envision confident and competent graduates imbued with passion for excellence and Christian and Benedictine values ready to take an active role in the hospitality and tourism industries.

VI.

GOALS OF SCHOOL OF HOTEL, LEISUIRE AND RESTAURANT MANAGEMENT 1. 2. 3.

VII.

Develop programs to equip the students with essential knowledge and skills to be job-ready in the hospitality and tourism industries; Provide mechanism to actively contribute to the efforts of the Corporate Social Responsibility of the hospitality and tourism industries to reach out to the marginalized sectors of society; Instill the values of social responsibility, pursuit of justice, respect for human dignity and love for work with the end goal of making a difference.

BSHM/BSTM PROGRAM OUTCOMES A. Outcomes Common to All Programs in All Types of Schools: Upon completion of the program, the graduates can: 1. Discuss the latest developments in the specific field of practice. 2. Communicate effectively using both English and Filipino, orally and in writing 3. Work effectively and independently in multi-disciplinary and multi-cultural teams. 4. Exemplify professional, social, and ethical responsibility.

Page 2 of 10

5. Preserve and promote “Filipino historical and cultural heritage”. B. Common to Hospitality and Tourism Discipline A graduate of a BS Tourism Management and Hospitality Management degree should be able to: 1. Demonstrate knowledge on the tourism industry, local tourism products and services. 2. Identify, evaluate and translate basic marketing problems into powerful business solutions. 3. Derive policies and practices that meet the cultural and global challenges of a changing work force. 4. Demonstrate administrative and managerial skills in a service-oriented business organization. 5. Translate productivity, quality and efficiency concepts to current business environments. 6. Perform and monitor financial transactions and reports. 7. Perform human capital development functions of a tourism-oriented organization. 8. Utilize information technology applications for tourism and hospitality. 9. Utilize various communication channels proficiently in dealing with guests and colleagues. 10. Observe and perform risk mitigation activities. 11. Interpret and apply relevant laws related to tourism industry. VIII.

COURSE DESCRIPTION This course, the learner will gain an introduction into the field of food critique, photography and styling. It will enhance their culinary artistic skills and build on knowledge relating to food writing.

IX.

COURSE OUTCOMES (CO) COURSE OUTCOMES (CO) CO1: Critically examine photographic techniques in relation to food styling and design within the field of culinary arts CO2: Translate the impact that food photography has on the food industry in relation to media and marketing channels CO3: Identify the influence of media on the world of food styling and photography CO4: Investigate the creative food styles of chefs from the past centuries and compare to modern day culinary experts CO5: Illustrate the principles of food writing and visual aspect photography has to offer.

PROGRAM OUTCOMES (PO) A A A

B I I

C A A

D A A

E A A

F A A

G R R

H A A

I A A

J A A

K A A

A

I

A

A

A

A

R

A

A

A

A

A

I

A

A

A

A

R

A

A

A

A

A

I

A

A

A

A

R

A

A

A

A

Page 3 of 10

Mapping Legend: I-Introduced; R- Reinforced; A-Assessed

X.

EVALUATION & GRADING POLICIES Exams (40% Total) You will have two exams in this course, one in the 6th week of classes and one during finals. The exams will provide an opportunity for you to show what you’ve learned about the basic scientific evidence, and you’ll be asked to argue whether certain beliefs are well-supported or challenged by the evidence. Exam 1 will cover all of the chapter readings, outside readings, and discussions from the first 5 weeks of class and the Final Exam will be cumulative, although the bulk of the exam will cover material from the last 10 weeks of class. I will provide more detailed information about the format and content of the exams as they approach. We will decide the format of the final exam as a class. Midterm Exam Final Exam

20% 20%

Writing (30% Total) You will have writing assignments, quizzes and case studies in this class. The goal of each is to help you develop critical thinking skills and to improve your ability to retain key course learning and write effectively as you compare industry practice to theoretical concepts. Your project output will involve the improvement of your hotel concept, based on what you’ve learned about applying Supply Chain Management in Hospitality Industry. Additional details for each homework assignments, case studies and project will be provided in advance. Homework Assignments Quizzes Case Studies Project

4% 4% 7% 15%

Discussion / Active Contributions (30% total) The ability to contribute thoughtful ideas and questions to a discussion in a way that is respectful to yourself and to the views of others is a skill that you will be developing throughout your years at St. Scholastica’s College. We will begin developing that ability in this course, and throughout the semester, we will be discussing and evaluating different “discussion skills.” You will make active contributions in two venues: on the NEO LMS site and in class (face-to-face) or in Zoom (online). 1. Participating in Class Discussions 2. Participation in NEO LMS Discussions

15% 15%

Page 4 of 10

XI. CLASS POLICIES 1. Attendance To receive credit in a semester class, a student must not be absent more than three (3 days). If incurred, automatic Failure Due to Absences (FDA). 2. Active Participation This course will utilize Blended Learning. All students must complete all on-line study guides within the semester. 3. Academic Integrity a. All examinations and other assignments are to be completed by the student alone, without inappropriate assistance of any kind. b. Online assignments are subject to exactly the same standards of integrity that apply in regular classroom assignments. Unless specifically permitted by the instructor, copying from others or from outside sources on any online quiz, homework, or test is not allowed. c. The rules against plagiarism apply to all assignments. 4. Late Submission Policy a. Projects and assignments are due as provided by the Course Calendar. Students shall follow the instructions outlined on the Course syllabus or as given by the Course Instructor. b. Late assignments will be reduced by one (1) point for any assignment turned in within 60 minutes after the deadline. Assignments submitted more than 60 minutes after the deadline but within 24 hours after the deadline will be reduced one two (2) full points. One (1) point will be deducted for each subsequent 24-hour period that the assignment is late. 5. Use of Computers and other gadgets Students may use laptops and similar devices in class for note-taking and other uses related to class work. Laptops and similar devices may not be used for non-class-related activities, including, but not limited to, surfing the Internet, blogging, instant messaging, social networking, sending or receiving e-mails, or playing games. XII.

COURSE CONTENT

DURATION

1

COURSE OUTCOMES (CO)

INTRODUCTION TO THE COURSE  Overview of the course  Grading system and course

INTENDED LEARNING OUTCOMES (ILO)

Self-Introduction Preparation of Class List Discussion of SCC’s Vision, Mission, Policies, Grading System

TOPIC/S Face-to-Face Activities

INSTRUCTIONAL DELIVERY DESIGN Flexible Learning Activities Synchronous Interactive Lecture

Introduction to the Course a) Introduction of oneself b) Review of SCC’s VMO as applied to the course

Page 5 of 10

Asynchronous Discussion Q&A

ASSESSMENT TOOLS & REQUIREMENTS

Zoom NEO LMS Homework

HALLMARKS OF BENEDICTINE EDUCATION Conversation Obedience Discipline Stewardship Hospitality Community





2

3

requirements Attendance policy and uniform Groupings of students

Establish initial understanding in food photography

Appreciate the need of food styling

Group Activity

c) Overview of the course d) Discussion of Requirements and class policies e) Expectations Setting

Learn and appreciate the different food styling techniques by era

Introduction to Food Photography

Identify the qualities of food stylist

Understanding Need of Food Styling

Interactive Lecture Discussion

Discussion Q&A

Zoom NEO LMS Homework

Conversation Obedience Discipline Stewardship Hospitality Community

Discussion Q&A

Zoom NEO LMS Case Study

Conversation Obedience Discipline Stewardship Hospitality Community

Discussion Q&A

Zoom NEO LMS Homework

Conversation Obedience Discipline Stewardship Hospitality Community

Discussion Q&A

Zoom NEO LMS Homework

Conversation Obedience Discipline

Laboratory: Create photo of food presenting one’s style

Interactive Lecture Discussion Laboratory: Create a photo #FoodOfTheDay

4

5

Identify equipment used in photography and styling

Identify the types of camera, lenses and lights

Identify the equipment used in food styling and in food photography

Equipment used for Photography

Interactive Lecture Discussion

Equipment used for Food Styling

Laboratory: Create photo usually post in social media

Familiarize the different types of camera, lenses and

Basics of Camera  Types of Camera  Types of Lenses

Interactive Lecture Discussion

Page 6 of 10

lights

6 7

8

9



Types of Lights

MIDTERM EXAM 3 Main Function of Camera

Identify the 3 Main Functions of Camera and its importance

Interactive Lecture Discussion

Importance of Composition

Create photo (breakfast/lunch/dinner) usually post in social media

Interactive Lecture Discussion

Implement Food Styling techniques in capturing tempting images

Appreciate and identify the different food styling techniques

Food Styling for Capturing Tempting Images

Implement different layering styles in food styling

Understand the use of layering in food styling and photography

Layering in Food Styling

Stewardship Hospitality Community

Laboratory: Create a photo focusing in lights Discussion Q&A

Zoom NEO LMS Case Study

Conversation Obedience Discipline Stewardship Hospitality Community

Discussion Q&A

Zoom NEO LMS Case Study

Conversation Obedience Discipline Stewardship Hospitality Community

Discussion Q&A

Zoom NEO LMS Homework

Conversation Obedience Discipline Stewardship Hospitality Community

Discussion Q&A

Zoom NEO LMS Kahoot! Homework

Conversation Obedience Discipline Stewardship Hospitality Community

Laboratory: Create photo (drinks and dessert) usually post in social media Interactive Lecture Discussion Laboratory: Create photo using layering techniques

10

Appreciate use of props in food styling and its importance

Understand the use of props in food styling and photography

Use of Props

Interactive Lecture Discussion Laboratory: Create photo using props

Page 7 of 10

11

12

13

14

15

Learn the different styling secrets in food styling

Create food styling for breakfast

Conceptualize and create food styling for lunch

Conceptualize and create food styling for dinner

Conceptualize and create food styling

Appreciate different techniques used in food styling and photography

Food Styling Techniques

Demonstrate food styling techniques in using lights, using of props and use of layering

Food Styling for Breakfast

Demonstrate food styling techniques in using lights, using of props and use of layering

Food Styling For Lunch

Demonstrate food styling techniques in using lights, using of props and use of layering

Food Styling for Dinner

Demonstrate food styling techniques in

Food Styling for Drinks and Dessert

Interactive Lecture Discussion

Discussion Q&A

Zoom NEO LMS Homework

Conversation Obedience Discipline Stewardship Hospitality Community

Discussion Q&A

Zoom NEO LMS Homework

Conversation Obedience Discipline Stewardship Hospitality Community

Discussion Q&A

Zoom NEO LMS

Conversation Obedience Discipline Stewardship Hospitality Community

Discussion Q&A

Zoom NEO LMS

Conversation Obedience Discipline Stewardship Hospitality Community

Discussion Q&A

Zoom NEO LMS

Conversation Obedience

Laboratory: Create photo using all food styling techniques Interactive Lecture Discussion Laboratory: Create photo for breakfast using all food styling techniques Interactive Discussion Group Consultation Laboratory: Create photo for lunch using all food styling techniques Interactive Discussion Group Consultation Laboratory: Create photo for dinner using all food styling techniques Interactive Discussion Group Consultation

Page 8 of 10

16

17

for drinks and dessert

using lights, using of props and use of layering

Implement postproduction techniques

Understand and differentiate the different techniques in post-production in photography

Post Production  Use of Adobe Photoshop  Color Corrections  Cropping

Interactive Discussion Group Consultation

Present different output in food styling

Creating Portfolio

Interactive Discussion Group Consultation

Create a portfolio in food styling

XIII.

FINAL EXAM REFERENCES Books

A.

  

Photoshop CC Classroom in a Book, 1st ED., Adobe (ISBN: 97801343081350 Conrad Chavez 2015 Digital Food Photography (ISBN: 1-59200-820-8) Manna. L. 2008 European Gastronomy Into The @1st Centuy, Butterworth-Heinamann Oxford (ISBN: 978-0750652674)Gillespie, Callein 2006

Supplementary Book Resources:  Food Styling For Photographers (ISBN: 978-0-240-81006-5) Linda Bellingham, Jean Ann Bybee 2010 E-Books  How To Take Stunning Food Photos B.

Discussion Q&A

Zoom NEO LMS

Conversation Obedience Discipline Stewardship Hospitality Community

Discussion Q&A

Zoom NEO LMS

Conversation Obedience Discipline Stewardship Hospitality Community

Laboratory: Create food photography and styling presenting o...