Course Title: Interpret and respond to a design brief

Part B: Course Detail

Teaching Period: Term2 2011

Course Code: BUSM5879C

Course Title: Interpret and respond to a design brief

School: 345T Media and Communication

Campus: City Campus

Program: C4224 - Certificate IV in Photoimaging

Course Contact : Josiane Mueller

Course Contact Phone: +61 3 9925 4585

Course Contact Email:josiane.mueller@rmit.edu.au


Name and Contact Details of All Other Relevant Staff

Teacher: Robert Gale
Phone:
Email: rob.gale@rmit.edu.au

 

Nominal Hours: 20

Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.

Pre-requisites and Co-requisites

Nil

Course Description

Through the production of work this subject focuses on the skills and knowledge required to interpret and respond to a variety commercial photographic briefs. Work is carried out largely independently, but with guidance.
The course is delivered in conjunction with:
CUVPHI06A – Plan & carryout Image capture
CUVVSP12A -Produce digital images


National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

BSBDES402A Interpret and respond to a design brief

Element:

1.Interpret design brief

Performance Criteria:

1.1 Correctly interpret the specifications of the design brief
1.2 Establish and clarify user or client for the proposed product/service to inform design decisions
1.3 Identify and clarify specifications, parameters or constraints of the design brief in consultation with relevant colleagues
1.4 Source and evaluate information pertinent to design brief

Element:

2.Explore and develop design concept

Performance Criteria:

2.1 Generate ideas for design concept through research, exploration and experimentation
2.2 Develop initial design concept consistent with design brief parameters
2.3 Evaluate and explore options for refining the concept to best meet design brief parameters
2.4 Refine options and select the approach which best meets design brief requirements

Element:

3.Liaise with client

Performance Criteria:

3.1 Agree on communication process and frequency of communication with the client
3.2 Present concepts for work at appropriate stages during design process as required
3.3 Present and explore different options and creative ideas with client when appropriate
3.4 Pro-actively seek and act on client feedback
3.5 Reach agreement on concept for work which complies with design brief

Element:

4.Plan production of work

Performance Criteria:

4.1 Identify all components required to produce the work
4.2. Assess technical requirements associated with production using specified guidelines
4.3. Identify and consult with any support services required for the production of the work
4.4. Document work flow consistent with the concept for the brief

Element:

5.Complete production of work

Performance Criteria:

5.1 Collect and/or organise required components for the work
5.2 Produce or monitor the production of work ensuring all parameters of design brief are met
5.3 Accurately document work progress in a format
appropriate to the nature of the design and requirements of design brief
5.4 Seek client approval for work where appropriate


Learning Outcomes


NA


Details of Learning Activities

In Class
• lectures
• group discussion
• peer teaching and class presentations
• online research
• teacher directed group activities/projects
• independent project based work


Teaching Schedule

Week Class content Elements
1Intro to course - Class exercises Food & Architecture Assignments - Tute demo to develop ideas & inform execution BSBDES402A
1,2,3,4,5
CUVPHI06B 1,2,3,4
2Tute demo to develop ideas & inform execution-  BSBDES402A
1,2,3,4,5
3Student Meetings One On One Review of Briefs BSBDES402A
1,2,3,4,5
4Student MeetingsAssignment Food & Architecture Due 
5   
6   
7   
8FINAL Submission of completed Food & Architecture Briefs use compared to final result
Glassware Assignment - Fashion or Portrait Assignment - Tute demo to develop ideas & inform execution
  
9Tute demo to develop ideas & inform execution  
10Student Meetings One On One   
11Student Meetings  
12   
13   
14   
15   
16   
17FINAL Submission of completed Glassware & Fashion/Portrait Briefs use compared to final result  


Learning Resources

Prescribed Texts

Student will need to refer to a range of current magazines E.G. Harpers Bazaar, Vogue, Donna Hay Magazine, Master Chef Magazine, Healthy Food Guide Magazine, House Magazine, Architecture Australia, Artichoke, Winestate Magazine, The Saturday Age Magazine, The Hearld Sun Weekend Magazine.


References

You are advised to look at the course Blackboard site for ongoing updated information.


Other Resources

You will require a personal hard drive and 2 folders for the brief submissions


Overview of Assessment

Students will be tutored with a verbal and/or written evaluation of their progress, within class time.
 A final assessment of Competency Achieved or Not Yet Competent will be given at the end of the course when students will submit all completed work. 
To be deemed competent students must satisfactorily complete all Learning Elements and related Performance Criteria.
 Grading will be offered in addition to, and after, competency based assessment.


Assessment Tasks

Assessment tasks in this unit are either ungraded or graded. Ungraded tasks provide the basis for ongoing feedback and can be considered as essential building blocks for more substantial (graded) assessment tasks.
To demonstrate competency in this course, you will need to complete the following pieces of assessment to a satisfactory standard. You will receive feedback on all assessment.

FORMATIVE UN GRADED ASSESSMENT

1. Assignment – Food Poster- Studio Due – Week 4

2. Assignment – Architecture – Location Due – Week4

SUMMATIVE GRADED ASSESSMENT

3. Assignment – Glassware – Studion Percentage mark - 50%

Due – Week 11

4. Assignment – Fashion or Editorial Portrait - Location Percentage mark -50%

Due – Week 11

For further information on the grading system and criteria used, please refer to the course blackboard site.


Grades used in this unit are as follows:
Grades which apply to courses delivered in accordance with competency-based assessment, but which also use graded assessment:
CHD Competent with High Distinction
CDI Competent with Distinction
CC Competent with Credit
CP Competent with Pass
NYC Not Yet Competent
DNS Did Not Submit for Assessment


Assessment Matrix

The assessment matrix demonstrates alignment of assessment tasks with the relevant Unit of Competency. These are available through the course contact in Program administration



Special consideration Policy (Late Submission)
All assessment tasks are required to be completed to a satisfactory level. If you are unable to complete any piece of assessment by the due date, you will need to apply for an extension.
Please refer to the following URL for extensions and special consideration:
http://www.rmit.edu.au/browse;ID=qkssnx1c5r0y;STATUS=A;PAGE_AUTHOR=Andrea%20Syers;SECTION=1;



Other Information

Please refer to assignment briefs for full details.

Submissions:
Please advise teacher IN ADVANCE if an extension of time or special consideration is required for submission of work.

Course Overview: Access Course Overview