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Week
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Topics
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Study Metarials
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1
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Use and introduction of tools and materials used in plaster shaping
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K1-Gypsum Mortar Preparation-Part 1
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2
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Teaching and application of auxiliary units in model and mold making as a starting point
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K1-Figure Analysis of Model-Part 1
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3
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Teaching and application of auxiliary units (Pah Pim etc.) Working on determined size plaster
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K1-Model Casting Principle-Part 2
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4
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Working on Designated Plaster
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K2-Required Conditions For The Proper Preparation Of Water-Plaster Mix-Part 2
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5
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Concerning the subject to be addressed, conducting research, evaluating and approving designs
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K2-Plaster Model Shaping Techniques-Chapter-8
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6
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Model and Mold Making-I
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Application I
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|
7
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Model and Mold Making-II
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Application II
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|
8
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Mold Making-III
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Application III
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|
9
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Mold Making-IV
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Application IV
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|
10
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Mold Making-V
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Application IV
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|
11
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Mold Making-VI
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Application VI
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12
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Casting, retouching methods and application
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K1-Preparing Molds for Casting-Chapter-2
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13
|
Biscuit Firing and Glaze Firing
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K2- Transportation of Semi-Finished Products to Drying Cabinets
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14
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Assembly and Presentation Work
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Presentation and exam
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Program Learning Outcomes |
Level of Contribution |
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1
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Knowledge about industrial product design logic.
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4
|
|
2
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They can use these software interactively with each other during the design process.
|
-
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3
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They can identify the materials and software that will be used in the design process of the printed publications that the designer will design.
|
-
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4
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They can outline the definition and classification of ceramics and glassware.
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3
|
|
5
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They may list the methods of shaping.
|
5
|
|
6
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They can explain the drying and cooking processes.
|
2
|
|
7
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They learn the working principles of those machines.
|
-
|
|
8
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They learn the method of casting.
|
-
|
|
9
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Be able to carry out the necessary tests on production stages and final product.
|
-
|
|
10
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Be able to think about glaze and ask questions.
|
3
|
|
11
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They can explain the new glaze ingredients and the properties of new products that emerge as a result of technological developments.
|
-
|
|
12
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They can apply the modern tools and modern techniques and methods necessary for glaze applications.
|
-
|
|
13
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They practice biscuits and glazes.
|
2
|
|
14
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They can interpret the results of raw material quality control tests.
|
-
|
|
15
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They can define the concepts of viscosity and stiffness in the backs.
|
-
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