- Degree Bachelor
- Code: RTV343
- Credit hrs: 3
- Prequisites: None
Intended Learning Outcomes 1.Knowledge and Understanding 1-1 List the basics of preparing, writing, and presenting television programs. 1-2 Identify the different stages of TV production. 1-3 Explain the fundamentals of TV Studio, 1-4 Explain the fundamentals of idea, preparation, presentation, 1-5 List the basics of photography, editing. 1-6 Mention the principles of directing and finally produce different patterns of and TV programs. 1-7 Demonstrate knowledge of basic terms and concepts associated with television studio production. 1-8 Understand the latest developments in the field of communication technology and its impact on the field of television broadcasting and producing. 2.Intellectual Skills 2-1 Practice how TV production is set 2-2 Illustrate the current status of television technology. 2-3 Plan for the production of television programs. 2-4 Compare among different types of shoots. 2-5 Analyze the factors affecting the performance of and television. 3. Professional and Practical skills 3-1 Apply basic skills used in television studio production. 3-2 Prepare TV programs, according to various forms of programs. 3-3 Utilize different production equipment and use of all equipment and machinery necessary for television production. 3-4 Utilize (Cameras, studio Camera/portable camera) – switcher- lighting- linear and nonlinear editing-sound equipment (microphones – sound mixer). 3-5 Produce television programs, and a documentary or a short movie. 3-6 Create new ideas and formats of news and current affairs programs . 4. General and Transferable skills 4-1 - Develop teamwork and time management skills. 4-2 Use TV Cameras. 4-3 Apply practical and professional problem-solving. 4-4 Use television studio to record programs or broadcast them live.
Media**
JONATHAN BIGNELL AND JEREMY ORLEBAR , THE TELEVISION HANDBOOK , Third edition Owens, Jim.(2019) Television Production 17th Edition, Routledge Zettl, Herbert (2009) VIDEO BASICS 7; Wadsworth Publishing; ISBN-10: 1111344469; ISBN-13: 978-1111344467
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