GEAR 203 | Course Introduction and Application Information

Course Name
Masterpieces in Music History
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GEAR 203
Fall/Spring
3
0
3
4

Prerequisites
None
Course Language
English
Course Type
Service Course
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives The aim of this course is learning the masterworks of music and identifying the essential differences between them and any ordinary work.
Learning Outcomes The students who succeeded in this course;
  • Identify the difference between a masterwork and an ordinary work.
  • Identify the perfect balance of a masterwork.
  • Identify the common characteristics of masterworks.
  • Identify why all masterworks are also the most popular works.
  • Comprehend that the perfect balance of a masterwork is not only thanks to artistic but also mathematical as well.
Course Content Through this course masterworks of music and basic information on those works will be presented.

 



Course Category

Core Courses
Major Area Courses
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Orientation and introduction to the course Orientation and introduction to the course
2 Beethoven: Symphony no 5 Beethoven: Symphony no 5
3 Bach toccata and fugue BWV 565, Mozart Symphony no 40 Bach toccata and fugue BWV 565, Mozart Symphony no 40
4 Beethoven Symphony no 7 Beethoven Symphony no 7
5 Dvorak: Symphony no 9 “From the new world” Dvorak: Symphony no 9 “From the new world”
6 Grieg: Piano Concerto Grieg: Peer Gynt Suit Grieg: Piano Concerto Grieg: Peer Gynt Suit
7 Beethoven: Symphony no 9 Beethoven: Symphony no 9
8 Tchaikovsky: Piano Concerto Tchaikovsky: Piano Concerto
9 Mozart Don Giovanni act1 Mozart Don Giovanni act1
10 Mozart Don Giovanni act 2 Mozart Don Giovanni act 2
11 Midterm
12 Carl Orff: Carmina Burana Carl Orff: Carmina Burana
13 Bach: Coffee Cantata Bach: Concerto for 2 pianos in C major Bach: Coffee Cantata Bach: Concerto for 2 pianos in C major
14 Liszt Piano Concerto no 1 Mendelssohn Violin Concerto op 64 Liszt Piano Concerto no 1 Mendelssohn Violin Concerto op 64
15 Student Presentation
16 General evaluation

 

Course Textbooks

Powerpoint Presentation and Personal Archive

References

Sadie, Stanley Grove Music Dictionary

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
2
15
Presentation / Jury
1
15
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
25
Final / Oral Exam
1
35
Total

Contribution of Semester Work to Final Grade
5
65
Contribution of Final Work to Final Grade
1
35
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
14
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
2
4
Presentation / Jury
1
10
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
8
Final / Oral Exam
1
8
    Total
110

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts
3 Carries best practices in terms of work and food security, safety and hygiene in food production
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation
5 Recognizes and evaluates the impact of gastronomy on culture and society
6 Possesses visual thinking skils and effectively conveys visual concepts
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member
8 Initiates culinary projects and can assume leadership for success
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest