SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
GEAR 206 | Course Introduction and Application Information
| Course Name |
Eras and Composers in Music
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GEAR 206
|
Fall/Spring
|
3
|
0
|
3
|
6
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Service Course
|
|||||
| Course Level |
First Cycle
|
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| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionQ&ALecture / Presentation | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The objective of this course is to research the examples of composers’ works and eras. The course will provide general information about instruments and composition styles of the classical music. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | In this course, basic information about the history of classical music will be given with examples of periods, composers and works. Students will learn the differences between periods in music through composers, their works and historical events, and will have information about the historical development of the orchestra. They will be encouraged to attend classical music concerts and have information about the contemporary classical music world, while learning about the stories of the composition of major works and the importance of composers in the period. |
|
|
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 | What is our understanding of music? Is music an art? | |
| 2 | Basic Concepts of Music: Rythm, Melody, Harmony, Tempo | |
| 3 | Instruments of Western Music - 1 | |
| 4 | Instruments of Western Music -2 | |
| 5 | Concept of Art Music, Non-Western Art Music Traditions | |
| 6 | Evolution of European Music in Pre-Baroque Era | Wright, C.; Listening To Western Music Yuill, C.; Duchen, J., Composers: Their Lives and Works |
| 7 | Early Baroque, Baroque Instruments | Wright, C.; Listening To Western Music Yuill, C.; Duchen, J., Composers: Their Lives and Works |
| 8 | Late Baroque Era, Emergence of Opera | Wright, C.; Listening To Western Music Yuill, C.; Duchen, J., Composers: Their Lives and Works |
| 9 | Effect of Baroque on Following Eras, MIDTERM EXAM | Wright, C.; Listening To Western Music Yuill, C.; Duchen, J., Composers: Their Lives and Works |
| 10 | Classical Era, Form in Music | Wright, C.; Listening To Western Music Yuill, C.; Duchen, J., Composers: Their Lives and Works |
| 11 | Opera in Classical Era | Wright, C.; Listening To Western Music Yuill, C.; Duchen, J., Composers: Their Lives and Works |
| 12 | Early Romantic Era | Wright, C.; Listening To Western Music Yuill, C.; Duchen, J., Composers: Their Lives and Works |
| 13 | Romantic Era and Interactions with other Art Forms | Wright, C.; Listening To Western Music Yuill, C.; Duchen, J., Composers: Their Lives and Works |
| 14 | 20th Century and Contemporary Era | Wright, C.; Listening To Western Music Yuill, C.; Duchen, J., Composers: Their Lives and Works |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | Dorling KINDERSLEY, The Complete Classical Music Guide. DK Publishing (Dorling Kindersley), 2012. - ISBN: 9781409383161 |
| Suggested Readings/Materials | Stanley SADIE, Grove Dictionary of Music and Musicians. Oxford University Press, 2001. - ISBN: 9780195170672 Willi APEL, Harvard Music Dictionary. Harvard University Press, 1969. - ISBN: 9780674375017 Ed. W. FRISCH, Brahms and His World Princeton University Press. 1990. - ISBN: 9781400833627 Jan SWAFFORD, Johannes Brahms: A Biography. Random House USA Inc., 2003. - ISBN: 9780679422617 E.L. VOYNICH, Chopin’s Letters. Dover Publications, 1988. - ISBN: 9780486255644 Jim SAMSON, Music of Chopin. Clarendon Press, 1994. - ISBN: 9780198164029 Brian NEWBOULD, Schubert: The Music and The Man. University of California Press, 1999. - ISBN: 9780520219571 Wilhelm Joseph von WASIELEWSKI, The Life of Schumann. Blumenfeld Press,2011. - ISBN: 9781446057056 Evin İLYASOGLU, 71 Turkish Composers. Pan, 2007. - ISBN: 9789944396257
|
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
10
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
40
|
| Final Exam |
1
|
50
|
| Total |
| Weighting of Semester Activities on the Final Grade | ||
| Weighting of End-of-Semester Activities on the Final Grade |
100
|
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
14
|
3
|
42
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
10
|
10
|
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
10
|
10
|
| Final Exam |
1
|
10
|
10
|
| Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
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| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts |
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| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
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| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
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| 4 | Recognizes and evaluates the impact of gastronomy on culture and society |
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| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
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| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
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| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
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| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
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| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
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| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
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| 11 | Speaks a second foreign at a medium level of fluency efficiently |
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| 12 | Relates the knowledge gained through the history of humanity to the field of expertise |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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