Course Title: Style merchandise for photography

Part B: Course Detail

Teaching Period: Term1 2019

Course Code: MKTG7992C

Course Title: Style merchandise for photography

School: 340T Art

Campus: City Campus

Program: C5351 - Diploma of Photography and Photo Imaging

Course Contact: Program Administration

Course Contact Phone: +61 3 9925 4472

Course Contact Email: visualarts@rmit.edu.au


Name and Contact Details of All Other Relevant Staff

Teacher:

Rob Lawler
rob.lawler@rmit.edu.au

Nominal Hours: 45

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

None

Course Description

In this course you will apply photographic styling techniques to visual merchandising arrangements.


National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

SIRRMER516 Style merchandise for photography

Element:

1. Work effectively as a stylist.

Performance Criteria:

1.1 Work is performed with an emphasis on research, planning and  forecasting.    1.2 Resourcing for shooting is completed within prescribed deadlines and to  specified budgets.    1.3 A comprehensive stylist kit is developed and maintained. 

Element:

2. Collaborate with key creative and production personnel.

Performance Criteria:

2.1 Promotional job brief is accurately interpreted.    2.2 Effective communication occurs with creative and production team  members, and responsibility is accepted for own output.  

 

Element:

3. Carry out steps in stylist planning.

Performance Criteria:

3.1 Action plan and critical milestones are documented and tasks are completed according to timelines.  

 

Element:

4. Manage props and merchandise for photographic assignments.

Performance Criteria:

4.1 Props and merchandise are sourced and acquired within designated  timeframes as required for specific assignments.     4.2 Props are hired according to industry procedures where required.    4.3 A current and ongoing resource file of services and supplies is maintained  for future assignments. 

Element:

5. Place merchandise and props for photographs.

Performance Criteria:

5.1 Styled arrangements  demonstrate  the application of design principles to two-­‐dimensional and three-­‐dimensional work.   5.2 Arrangements  reflect appropriate selection of colour and appreciation  of technical lighting and camera arrangements  to achieve desired outcomes.

Learning Outcomes


On successful completion of this course you will be able to operate effectively as a stylist.


Details of Learning Activities

In class learning activities may include: -­ Speakers representing the industry -­ Resourcing and hiring props and merchandise -­ Location and studio photography -­ Industry visits -­ Time management -­ Industry research -­ Presentations -­ Applications of styling skills -­ Use of relevant photographic technologies


Teaching Schedule

   Week

     Course Teaching Scheduled Sessions

    Assessment & Notes

    Week 1

    AO 1

 

 

 

 

·  Assignment 1: Brief for Editorial Magazine Cover

    Introduction to Assignment Brief: Homewares/Food Still Life

 •  Assignment 1: Brief for Editorial Magazine Cover - Location/Studio

 •  Assignment 1:  Introduction to Brief and review Styling Options (ppt.)

 •  Develop concept to Visual Diary requirements. (see Canvas>Modules >Visual Diary Content Requirements).

  • Establish all styling contacts and intending shoot schedule.

 •  Organisation and preparation of concept to Visual Diary content

         for Week 3 - Approval to shoot.

     Brief/Concept     

   Week  2

     AO 1

 • Establish all styling contacts and intending shoot schedule.

 •  Organisation and preparation of concept to Visual Diary content

         for Week 3 - Approval to shoot.

 •  Clarify your brief/concept by 1 to 1 scheduled appointments. 

 •  On Brief Approval: Commence shooting Assignment 2 Homewares /Food Still Life in studio/location.

     Brief/Concept  

   Week 3

     DUE

      AO 1

     

      AO 2

 

 • Assignment 1. DUE - Brief/Concept - Approval to shoot. 

 •  Assessment of brief by 1 to 1 scheduled appointments. 

 • Following Brief/Concept Approval:

      Assignment 2:

     Commence Shooting Homewares/Food Still Life  in studio or on location.

      Assignment 1

     Brief/Concept  

    Editorial Magazine               Cover  brief DUE

      Non-Graded

 

   Week 4

    AO 2

    Assignment 2:  Homewares / Food Still Life:

  •. Shoot choice of  Editorial Magazine Cover 

 •     Following Brief/Concept Approval:

 •    Shoot progress for Assignment 2: - 1 to 1 scheduled appointments. 

 •    Continue Shooting Assignment 2: Homewares/Food Still Life  in studio

       or on location .

 •    Establish all contacts and shoot schedule.

 •   Continue content and data entries to A2: Visual Diary. 

     Shooting    

    Week 5

     AO 2

   

  Assignment 2:  Homewares / Food Still Life:

 •.    Shoot choice of  Editorial Magazine Cover 

 •     Following Brief/Concept Approval:

 •    Shoot progress for Assignment 2: - 1 to 1 scheduled appointments. 

 •    Continue Shooting Assignment 2:  Homewares/Food Still Life  in studio

       or on location .

 •    Establish all contacts and shoot schedule.

 •   Continue content and data entries to A2: Visual Diary. 

 

    Shooting  

  Week 6

     AO 2

  Assignment 2:  Homewares / Food Still Life:

 •.    Shoot choice of  Editorial Magazine Cover 

 •     Following Brief/Concept Approval:

 •    Shoot progress for Assignment 2: - 1 to 1 scheduled appointments. 

 •    Continue Shooting Assignment 2:  Homewares/Food Still Life  in studio

       or on location .

 •    Establish all contacts and shoot schedule.

 •   Continue content and data entries to A2: Visual Diary. 

 

    Shooting

  Week 7

   AO  2

 

  Assignment 2:  Homewares / Food Still Life:

 •.    Shoot choice of  Editorial Magazine Cover 

 •     Following Brief/Concept Approval:

 •    Shoot progress for Assignment 2: - 1 to 1 scheduled appointments. 

 •    Continue  Shooting Assignment 2:  Homewares/Food Still Life  in studio

       or on location.

 •    Establish all contacts and shoot schedule.

 •   Continue content and data entries to A2: Visual Diary. 

 

     Shooting 

  Week 8

   DUE

   AO. 2

 

 

   AO  3

 

 

 

 

 

  • Submission of Assignment 2:

      Homewares /Still Life Visual Diary PDF doc. and Files

  • Assignment 2: Homewares / Food Still Life:  Full-Class Review

 

  •  Following Review:

  •  Prepare Assignment 3: Brief for Fashion-on-Location

 •  Assignment 3:  Introduction to Brief and review Styling Options (ppt.)

 •  Develop concept to AO 3 Visual Diary requirements.

     (see Modules >Visual Diary Requirements).

  • Establish all styling contacts and intending progressive shoot schedule.

  •  Organisation and preparation of concept to AO 3 Visual Diary content

         for Week 10 - Approval to shoot.

       Submission

      Assignment 2 

  Editorial Magazine

    Shoot DUE

    Assessment Graded

   

 

 

 

 

        Brief/concept

 

  Week 9

 

   AO. 3

 

 

    AO  4

  • Prepare Assignment 3.  - Brief/ConceptFashion-on-Location

                                            for Approval to shoot. 

 •  Assessment of brief by 1 to 1 scheduled appointments. 

 

 •   Following Brief/Concept Approval:

 •     Shoot progress Assignment 4: - 1 to 1 scheduled appointments. 

 •     Assignment 4: Commence Shooting Fashion-on-Location.

 •    Establish all contacts and shoot schedule.

 •    Commence content and data entries to A4: Visual Diary. 

 

      Brief/Concept

   Week 10

     DUE

     AO  3

 

     AO. 4

 

 

 

 • Assignment 3. DUE - Brief/ConceptFashion-on-Location

   Approval to shoot. 

 •  Assessment of brief by 1 to 1 scheduled appointments. 

 

 • Following Brief/Concept Approval:

 •     Shoot progress for Assignment 4: - 1 to 1 scheduled appointments. 

 •     Assignment 4: Commence Shooting Fashion-on-Location.

 •    Establish all contacts and shoot schedule.

 •    Commence content and data entries to A4: Visual Diary. 

      Submission

     Assignment 3 

    Fashion-on-Location     Concept/Brief  

           DUE

   Non-Graded

 

    Bief/Concept

 

 

EASTER BREAK 19th -26th April

 

  Week 11

     AO. 4

 •     Following Brief/Concept Approval:

 •    Shoot progress for Assignment 4: - 1 to 1 scheduled appointments. 

 •    Commence Shooting Assignment 4: Fashion-on-Location.

 •    Establish all contacts and shoot schedule.

 •   Commence content and data entries to A4: Visual Diary. 

    Shooting  

  Week 12

      AO. 4

  •   Continue shooting Assignment 4:  Fashion-on-Location

  •    Shoot progress for Assignment 4:  1 to 1 scheduled appointments. 

  •    Establish all contacts and shoot schedule.

  •   Continue content and data entries to A4: Visual Diary. 

     Shooting

  Week 13

     AO. 4

  •   Continue shooting Assignment 4:  Fashion-on-Location

  •    Shoot progress Assignment 4:  1 to 1 scheduled appointments.

  •    Establish all contacts and shoot schedule.

  •   Continue content and data entries to A4: Visual Diary. 

   Shooting

  Week 14

     AO. 4

  •   Continue shooting Assignment 4:  Fashion-on-Location

  •    Shoot progress Assignment 4:  1 to 1 scheduled appointments. 

  •    Establish all contacts and shoot schedule.

  •   Continue content and data entries to A4: Visual Diary. 

   Shooting

  Week 15

    DUE

 •   Submission of Assignment 4:

     Fashion-on-Location Visual Diary PDF and Files

     Tutorial week - resubmissions

•   Assignment 4: Fashion-on-Location   Full-Class Review

 •   image review and feedback prior to Assessment.

 

   Submission

  Assignment 4:

  Fashion-on-Location

          DUE     

  Assessment Graded


Learning Resources

Prescribed Texts

None


References

Please see Canvas for updated resources


Other Resources


Overview of Assessment

Assessment is ongoing throughout the semester. Your knowledge and understanding of course content is assessed through participation in class exercises and the application of learned skills and insights to your assessment tasks. Full assessment briefs will be provided and can be found on myRMIT.


 


Assessment Tasks

Assignment 1: Brief/Concept  Homewares/Food Still Life  in studio or on location : Due Week 3

Assignment 2: Homewares/Food Still Life  in studio or on location PDF doc. and Files: Due Week 8

Assignment 3 : Fashion-on-Location Concept brief : Due Week 10

Assignment 4: Fashion-on-Location Visual Diary PDF and Files  :Due Week 15

 

Evidence of the following is essential:

  • ability to research, identify, test and apply lighting techniques and technology
  • ability to implement OHS/quality control procedures when applying lighting techniques and technology
  • ability to review personal performance when applying lighting techniques and technology.

 

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
  • CAG Competency Achieved - Graded
  • 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 matrices are available through Program Administration.

Other Information

Please refer to the RMIT student page for extensive information about study support, assessment, extensions, appeals and a range of other matters: http://www1.rmit.edu.au/students   Cover Sheet for Submissions: You must complete and sign a submission cover sheet for every piece of submitted work, including online submissions. http://www1.rmit.edu.au/browse;ID=x3ddsmsrwa1hz   Attendance: Your learning experience will involve class-based teaching, discussion, demonstration and practical exercises It is strongly advised that you attend all timetabled sessions. This will allow you to engage in the required learning activities, ensuring you the maximum opportunity to complete this course successfully.   Assessment Feedback: You will receive spoken and written feedback on all your work. Where relevant, this feedback will also include suggestions on how you can proceed to the next stage of developing your projects. http://www1.rmit.edu.au/browse;ID=qwxbqbg739rl1   Student Progress: Monitoring academic progress is an important enabling and proactive strategy designed to assist you in achieving your learning potential. http://www1.rmit.edu.au/students/acadprogress   Adjustments to Assessment (eg. applying for an extension of time): If you are unable to complete any piece of assessment satisfactorily by the due date, you can choose to apply for an adjustment to your assessment. RMIT University offers a range of adjustments designed to support you in your studies, including an extension of time to complete the assessment. http://www1.rmit.edu.au/browse;ID=kehn9bz22r41   Academic Integrity and Plagiarism: RMIT University has a strict policy on plagiarism and academic integrity. Please refer to the website for more information on this policy. http://www1.rmit.edu.au/students/academic-integrity   Credit Transfer and Recognition of Prior Learning: Credit transfer is the recognition of previously completed formal learning (an officially accredited qualification).   Recognition of Prior Learning (RPL) is an assessment process that allows you to demonstrate competence using the skills you have gained through experience in the workplace, voluntary work, informal or formal training or other life experiences.   Recognition of Current Competency (RCC) RCC applies only if you have previously successfully demonstrated competence in a unit of competency, and now require to be reassessed to ensure that the competence is being maintained.   Please speak to your teacher if you wish to discuss applying for Credit Transfer, RPL, or RCC for the unit(s) of competency addressed in this course. http://www1.rmit.edu.au/browse;ID=az8fl470ucg41  

Course Overview: Access Course Overview