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
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, researching the examples of composers’ works and eras, general information will be given about instruments and composition styles.
Learning Outcomes The students who succeeded in this course;
  • Will be able to identify general history of music
  • Will be able to identify the difference of eras.
  • Will be able to comprehend the development of instruments and orchestra.
  • Will be able to have information on composers’ lives and their reflections on their works
  • Will be able to identify eras and composition styles.
Course Content This course is interested in eras, composers, composition techniques and examples of works in music history.

 



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 Baroque Era Sadie, Stanley Grove Music Dictionary, Apel W.,Harvard Dictionary of Music, E.L. Voynich, Chopin’s Letters, Samson J., Music of Chopin
2 L. van Beethoven, F. Schubert- F. Mendelssohn Sadie, Stanley Grove Music Dictionary, Apel W.,Harvard Dictionary of Music, Rosenblum, Sandra Performance Practices in Classic Piano Music Todd. L. Mendelssohn, Brian Newbould, Schubert: The Music and The Man
3 Romantic Period F. Chopin Sadie, Stanley Grove Music Dictionary, Apel W.,Harvard Dictionary of Music, E.L. Voynich, Chopin’s Letters, Samson J., Music of Chopin
4 Romantic Period F. Chopin Sadie, Stanley Grove Music Dictionary, Apel W.,Harvard Dictionary of Music, E.L. Voynich, Chopin’s Letters, Samson J., Music of Chopin
5 Romantic Period R. Schumann Sadie, Stanley Grove Music Dictionary, Apel W.,Harvard Dictionary of Music, Wilhelm Joseph von Wasielewski The Life of Schumann
6 Romantic Period J. Brahms Sadie, Stanley Grove Music Dictionary,Kalbeck Max Johannes Brahms; Frisch W., Brahms and His World Ed., Bottstein L, The Compleat Brahms
7 Nationalist Composers M. Glinka, B. Smetana, A. Dvorak, E. Grieg Sadie, Stanley Grove Music Dictionary, Apel W.,Harvard Dictionary of Music, Smetana, Dvorak, Grieg works recordings
8 Russian Romantic Composers Sadie, Stanley Grove Music Dictionary, Apel W.,Harvard Dictionary of Music, Tchaikovsky, Rachmaninoff, Borodin, Rimsky-Korsakov,Schostakovitch
9 Russian Romantic Composers Sadie, Stanley Grove Music Dictionary, Apel W.,Harvard Dictionary of Music, Tchaikovsky, Rachmaninoff, Borodin, Rimsky-Korsakov, Schostakovitch
10 Midterm Review
11 Midterm
12 Impressionizm Sadie, Stanley Grove Music Dictionary, Debussy, Ravel Recordings
13 Turkish Composers İLYASOĞLU Evin;71 Türk Bestecisi / 71 Turkish Composers
14 Humour and Music Personal Archive&Records
15 Final Review
16 Final

 

Course Textbooks

Powerpoint Presentations and personal archives & recordings & DVD

References

Stanley Sadie, Grove Dictionary of Music and Musicians

Willie Apel, Harvard Music Dictionary

Brahms and His World Ed. W. Frisch, Princeton University Press, 1990,

Bottstein L, The Compleat Brahms,

Todd. L. Mendelssohn

Newbould B, Schubert: The Music and The Man,

E.L. Voynich, Chopin’s Letters,

Samson J., Music of Chopin

Wilhelm Joseph von Wasielewski The Life of Schumann

İlyasoglu Evin 71 Turkish Composers

Personal Archive & Recordings

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
15
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
2
20
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
25
Final / Oral Exam
1
40
Total

Contribution of Semester Work to Final Grade
Contribution of Final Work to Final Grade
100
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
12
3
Field Work
Quizzes / Studio Critiques
Homework / Assignments
2
10
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
4
Final / Oral Exam
1
6
    Total
114

 

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