3/14/2025 7:25:09 AM	THAR 127.3 Course Outline as of Spring 2016	New Course (First Version)
CATALOG INFORMATION
Discipline and Nbr:  THAR 127.3	Title:  PROPS WKSHP FOAM/FOOD
Full Title:  Properties Workshop: Foam Carving and Food Properties
Last Reviewed:4/26/2021

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	2.00	Lecture Scheduled	1.00		17.5 max.	Lecture Scheduled	17.50
Minimum	2.00	Lab Scheduled	3.00		17.5 min.	Lab Scheduled	52.50
		Contact DHR	0			Contact DHR	0
		Contact Total	4.00			Contact Total	70.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  35.00

Total Student Learning Hours: 105.00

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:

This course provides intermediate instruction in the skills involved in the design and construction of stage properties, with a focus on theatrical food properties, foam carving, preparation and construction skills.  Students will work on focus-related projects, as well as properties for SRJC production.

Prerequisites/Corequisites:
Course Completion of THAR 27 ( or THAR 77)

Recommended Preparation:
Course Completion or Concurrent Enrollment in THAR 2

Limits on Enrollment:

Schedule of Classes Information
Description:

This course provides intermediate instruction in the skills involved in the design and construction of stage properties, with a focus on theatrical food properties, foam carving, preparation and construction skills.  Students will work on focus-related projects, as well as properties for SRJC production.

(Grade Only)
Prerequisites:Course Completion of THAR 27 ( or THAR 77)
Recommended:Course Completion or Concurrent Enrollment in THAR 2
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:		Effective:		Inactive:
Area:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:		Effective:		Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Certificate Applicable Course

COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1. Upon completion of this course, the student will be able to conceptualize and safely

apply a variety of theatrical props preparation and construction techniques, particularly food

properties used for stage and film productions.

Objectives:

In order to achieve these learning outcomes, during the course the student will:

1.    Read and analyze a script with respect to historical period and style, focusing on the food properties preparation and construction for a production.

2.    Conduct and apply historical and stylistic research in the conceptualization of a prop design, noting factors relating to objects replicated through  food properties preparation and construction.

3.    Identify the characteristics of different types of food properties preparation and construction materials, and their applications.

3.    Demonstrate creative problem solving in prop designing, including finding resources, adaption, and working within a budget.

4.    Develop strategies for replicating food properties that are either consumable or fabricated  for a production.

5.    Work collaboratively and communicate with a design and directorial team.   

 6.    Formulate a plan for the protection and maintenance of food properties safety for the run of a show.

7.    Utilize a variety of finishing materials and techniques for fabricated food properties.

8.   Apply safety procedures for the handling and storage of consumable food properties for a theatrical production.

9. Fabricate a prop out of foam.

10. Mentor beginning students in foam carving and food properties fabrication.

Topics and Scope

Properties Overview Topics:

I.   Introduction

    A.  Define stage properties, props master, props manager and props organization

    B.  Introduction to historical styles

II.  Safety

    A.  Shop safety

    B.  Safe use of materials and equipment

    C.  Explanation of MSDS (Material Safety Data Sheets)

    D.  The importance of protective clothing and masks

III. Script analysis and strategizing for an assigned play

    A.  Evaluation of props requirements of an assigned play

    B.  Strategizing which props can be bought, pulled from stock, or built

    C.  Consideration of the play's period and socioeconomic situation in relation to props

    D.  Consideration of the play's style, such as realism vs. fantasy

IV.  Research

    A.  Investigate sources of historical information

    B.  Discuss and investigate creative nontraditional research approaches

V.   Purchasing

     A.  Budgeting

     B.  Buying props

     C.  Researching sources

VI.  Managing props in production

     A.  Organization and placement

     B.  Tracking

     C.  Inventory and maintenance

     D.  Working with actors

 

 

Workshop Focus Topics:

I.  Painting concepts and techniques

     A.  Color theory

           1.  How color works

           2.  Paints and pigments

           3.  Mixing color

           4.  Color wheel

     B. Techniques

           1.  Highlight and shadow

           2.  Glazing and surface qualities of props

     C.  Painting different surfaces

 

II. Food Properties

     A.  Historic foods pertaining to the current SRJC Theatre Arts production

     B.  Food requirements pertaining to the script

     C.  Food properties  materials and resources

     D.  Safety concerns

       

III. Consumable vs Fabricated

     A. Food allergies

     B. Food storage and maintenance

     

VI. Foam Carving

A.      Tools

B.      Techniques

C.      Finishes

D.      Painting

 

VII.  Assist peers in foam carving and food properties fabrication.

Assignments:

Homework and class assignments:

 

1.  Read 5-10 pages of the required material per week.

 

2.  Quizzes:  One or more quizzes on assigned reading and/or safety issues.

 

3.  Read, analyze, and research 3-4 assigned plays from a property designer's

    viewpoint. Scripts will include the 2-3 SRJC productions for the current semester;

      instructor may select 1-2 additional scripts for class discussion and exercises.

     With each script, the student will:

         A.  Identify required and potential props.

         B.  Develop a props list, scene by scene.

         C.  Identify the period and style of each play.

         D.  Research and collect visual images representing the period of the play.

         E.  Research the identified props within the play's period, providing

                images/sketches.

 

4.  Design Team Assignment

     Students will work in groups of 2-3 to simulate the collaborative process of a

     design team.

          Assignment example:

         A.  The team is assigned one or more specific props for an upcoming production.

         B.  The team strategizes how the prop(s) will be constructed, selects

                appropriate materials, and applies techniques in the construction of the

                assigned prop(s).

 

5.  Production Attendance Essays:

         A.  Attend 2-3 SRJC productions  (Note:  Students receive one free

               ticket per production.)

         B.  Write a 500 word essay on each play, focusing on the props used.

 

6.  Props Purchasing Assignment:

         A.  Research 2-4 purchasing sources for an assigned object or material.

         B.  Present findings to class, including price, availability and delivery information.

 

7.  Final Project:  

          Problem-solve, strategize, and construct an instructor-assigned prop for

         theatrical use.

          (Instructor may assign a prop for a specific production or independent of

          any specific script or show.)

 

Additional assignments may include:

 

8.  Props Management Assignment:

         A.  Develop a problem-solving strategy for organizing and managing props

              for a production, in theory or practical application.

         B.  Document the management strategy in a 500 word page paper (Strategy Paper).

 

9.  Specialized Prop Construction Assignment(s):

           Examples include a foam carving or casting project.

 

10. Peer assisting in foam carving and food properties fabrication.

Methods of Evaluation/Basis of Grade.

Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.		Writing 10 - 20%
2-3 production essays; Strategy paper.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 20 - 40%
Script analysis, research, strategizing and purchasing assignments
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 40 - 60%
Props design and construction assignments; Design Team assignment.
Exams: All forms of formal testing, other than skill performance exams.		Exams 5 - 15%
Quizzes on reading/safety
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 5 - 10%
Participation and attendance

Representative Textbooks and Materials:

The Theatre Props Handbook: Second Edition. James, Thurston. Players Press: 2000 (Classic)     

The Prop Builders Molding and Casting Handbook. James, Thurston. Betterway Books: 1989 (Classic)

 

Intructor prepared materials.

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