Unit 27: Factual Programme - Risk Assessment

Unit 27: Factual Programme - Script

·         Script / Timeline of 3 minutes (e.g. presenter intro and outro, questions to ask, voice over)

EXT. AREA OF RESTAURANT

Establishing scene of presenter making their way to the restaurant as he’s giving the audience a brief introduction ( Crosscuts between presenter speaking and restaurant - food being prepared )

Dimitar ( presenter )

London, a city full of diversity. A city where cultures come together to bring new and exciting flavours to the British food scene.

Dimitar ( Presenter )

“Mangal 2”, located on the East side of the city, a small but well successful restaurant has earned it’s reputation as being one of the best Turkish restaurants in town, and for a good reason.

Establishing scene of the area where the restaurant is, slowly moving in and focusing solely on the place itself. (All happening as the presenter/narrator is guiding the audience through).

Entering the restaurant by establishing the place with a wide view, having a few close shots such as close ups to show the details and how the owners have decorated their restaurant to make it look more authentic for the customers.

Dimitar ( presenter )

Wow, the atmosphere in here is amazing, i almost forgot I’m in London. Who is to blame for this wonderful decor, did you intentionally design and set up this place this way, so you can make them connect easier to being in Turkey by eating the food and being surrounded by authentic design? Can you tell me a bit about the history itself of it ?

Shot of the owner talking to the presenter about the history of the restaurant, having cross cuts between the owner’s face as he’s explaining and the chef’s preparing the food with the owner’s voice on top - to support the spoken words ( match words with appropriate visuals such as whenever he is talking about using fresh ingredients, show scene of fresh ingredients such as vegetables and meat ) Some slow mo to enhance the whole visual experience resulting in amazingly executed scene of presenter’s face, brief introduction to the history and throwing a few shots of the food being prepared.  

Cut back to presenter and owner as questions are being asked

Dimitar ( presenter )

What is your restaurant famous for ? Is there a food on the menu that is absolutely a must try ? A speciality you recommend everyone to try ?

Show scene of the best dishes ( that are being discussed by the owner )

Dimitar ( presenter )

What else would you recommend , besides the kebabs, something that not a lot of people dare to try or just isn’t popular enough but it's still boosting maximum flavours ?

Scene of the dishes

Unit 27: Factual Programme - Production schedule

Unit 27: Factual Programme - Release forms

Unit 27: Factual Programme - Production Roles

Production Roles

Producer - “Producers have overall control on every aspect of a film's production. They bring together and approve the whole production team.” - Creative Jobs - Berfin Tunc

Director -  “Directors are responsible for creatively translating the film's written script into actual images and sounds on the screen. They are ultimately responsible for a film's artistic and commercial success or failure.” - Creative Jobs - Dimitar Zlatarev

Cameramen - “A person whose profession is operating a video, television, or film camera.”  -Google - Dimitar Zlatarev

Lighting & Sound- Berfin Tunc

Editors - “The Editor works closely with the Director, crafting the daily rushes into a coherent whole. To ensure that the story flows effortlessly from beginning to end, each shot is carefully chosen and edited into a series of scenes, which are in turn assembled to create the finished film.” - Creative Jobs - Dimitar Zlatarev & Berfin Tunc

Interviewer  - Berfin Tunc

Unit 27: Factual Programme - Meeting notes + Progress Monitoring Sheets

Date & Time	Discussion and Topic of the meeting
Week 1 - 07/03/17 - 9:00 am	This week, Berfin and Dimitar separate Task 2B and took off in our individual task. · Ideas development; programme concept, target audience and development techniques eg creation of narrative, scenario, synopsis, research process, interview questions -Group · Carry out research into primary sources (contacts and participants, interviews, locations) - Dimitar ·  Research existing programmes and films that may include topics or techniques you enjoy: look at both news and a range of documentary formats and styles to inspire you (secondary research)- Berfin · Carry out other research into secondary sources (reviews,internet,archives;checking information)-Dimitar · Legal and Ethical considerations (permission to film in public places, clearances and permissions, privacy, libel. You could refer to the Broadcasting Act 1994, the BBC producers guidelines) -  Berfin
Week 2 - 07/03/17 - 3:10 pm	In this meeting, we discussed the Synopsis.  - “ The documentary that we are planning to make is based on food. Our choice of cuisine is Turkish cuisine. We would try to explore the different tastes and spices that consist in the food. We’d like to get deeper into the history of the food for the audience to understand in more depth about the origins of each dish as well as explore the variety that there is, as most people know about kebab and baklava”.
Week 3 - 14/03/17 - 9:00 am	Today, Berfin also separate Task 3 for pre-production. ·  Treatment / proposal. You should include: the genre of your factual programme, subject idea, format, style and techniques, target audience, intended aim and budget, interview and contacts appointments; Group ·   List of Production roles (decide and clarify who will do what) Berfin ·   Production schedule Berfin ·  Script / Timeline of 3 minutes (e.g. presenter intro and outro, questions to ask, voice      over)  Dimitar   ·  Release forms  Dimitar ·  Recce (including images and notes)  Dimitar · Risk assessment, documentation Berfin ·  Meeting notes – from regular minutes production meetings to log and monitor ideas development (programme concept, target audience, development techniques you have used), progress and problem solving (e.g. time management, weather issues)Berfin
Week 4 - 17/03/17 - 3:10 am	Today we had finished the pre-production and task 2b. We have planned to start filming on the 27th.
Week 5 -  05/04/17 - 1:30 pm	This week we wanted to film our documentary so we had to book a table for the 5th of April  at 1:30 pm. The reason why I booked it early was, because we didn't want to film at the busy times as the sound would have been poor, but also we wanted get a table next to the windows as of the lighting. This was our production role. We believe myself and Dimitar both worked in a professional matter.
Week 6 - 10/04/17 - 9:00 am	Dimitar started to edit the footages, and realised that we had enough footages such as over 45 minutes and he deleted the ones that we didn't want. For an example, if the presenter had the same opinions as before.

Unit 27: Factual Programme - Reece

Images	Address & Permission	Hazard
	5 Stoke Newington Rd, London N16 8BH Yes, We have permission	As we want to get range of shots, we will  try to get some street shots of the road. This will made more creative to the documentary, but as it's a high road it would be busy throughout the day. So we need to make sure that we film in the least busiest times of the day and be aware of the traffic.
	4 Stoke Newington Rd, London N16 8BH Yes, We have permission	In the documentary, we want to get some shots outside of the shop, but as it is a busy area there will be lot of people. This avoid this we must pick the least busiest time and keep any extra equipment inside the shop so nothing will go missing.
	4 Stoke Newington Rd, London N16 8BH Yes, We have permission	As we are filming most indoors, there will be a lot of the hazards to keep in mind. For an example, there will be a fire cooker so as filmmaker we must be carefully that the equipment and the crew must be away from the fire. We can do this by putting a sign or some tape up to block the area.
	4 Stoke Newington Rd, London N16 8BH Yes, We have permission	As the restaurant is small, we must be take care of the equipments and not tripping anyone up by placing them in the centre. For an example, we can ask them for a room to put all our extra pieces.