SCHOOL OF APPLIED MANAGEMENT SCIENCES

Gastronomy and Culinary Arts Program

GEAR 220 | Course Introduction and Application Information

Course Name
Fine and Applied Arts from the Ottoman Era to Contemporary Turkey
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GEAR 220
Fall/Spring
3
0
3
4

Prerequisites
None
Course Language
English
Course Type
Service Course
Course Level
First Cycle
Mode of Delivery -
Teaching Methods and Techniques of the Course Discussion
Case Study
Q&A
Lecture / Presentation
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives The course aims to introduce the history of Turkish visual culture from the earliest days of the Ottoman Empire up to the present; to make students familiar with the most important concepts, objects and figures of this history; to present a critical approach to the study of Turkish culture
Learning Outcomes The students who succeeded in this course;
  • Students will recognize the visual culture of Turkey.
  • Students will be able to the complex layers of meaning and historical particularity evident in the existing historic artifacts.
  • Students will be able to evaluate significant artifacts and art movements, even into the contemporary era, that form the cultural heritage of Turkey.
  • Student will be able to develop their own ideas related to historic Turkish cultural movements within a broader regional and international context.
  • Student will be able to recognize important figures who contributed to Turkish culture.
Course Description The course will focus on three phases of Turkish culture. The Ottoman era - from its beginning, showing various influences such as Persian Selcuk and Byzantine - up to the effective dissolution of the empire including late court artistic expressions. The Modernist period - examining the influence of internationalist styles in the 19th and 20th centuries from the development of a Turkish impressionist movement, through the republican period and up to the late formalism of the 60s and 70s. The contemporary period - examining the advent of conceptual art in Turkey, the development of contemporary art institutions and the manner in which major contemporary issues have influenced current art practice in Turkey.

 



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 Introduction to the class. None
2 Lecture 1. An examination of early Turkic art in Central Asia. The Seljuks of Rum The golden era of Ottoman culture Mimar Sinan. Iznik ceramics. Ottoman Civilization 2. Edited by Halil Inalcik and Günsel Renda. Turks 600-1600. The book of the Exhibition The Royal Academy of Arts London 2008 ISBN: 978-903973-56-1 Ottoman Civilization 2. Edited by Halil Inalcik and Günsel Renda. Turks 600-1600. The book of the Exhibition The Royal Academy of Arts London 2008 ISBN: 978-903973-56-1
3 Lecture 2. Opening up to European influences. The Tulip period and Ottoman baroque. The City's Pleasures: Istanbul in the 18th Century. Shirine Hamadeh. University of Washington Press. 2009 ISBN: 9780295986678 0295986670
4 Lecture 3. The Turkish courts integration into the Beaux Art culture of Europe. Turkish Orientalism. Turkish Art Nouveau. The development of traditional art schools and museums in the 19th century.
5 Lecture 4. Early stirrings of modernist culture in Turkey. Turkish Impressionists and links with European movements. The early republic and its cultural relationship to the Ottoman past. Defining a new direction. SUBMIT 1 NUMBER FILM / DOCUMENTARY REVIEW (QUIZZES)
6 STUDENT SLIDE EXAMINATION 01 (MIDTERM), 1 hour
7 Lecture 5. Modernist Turkish artists and social realism. New Works New Horizons Istanbul Modern Museum Book of the exhibition 2009 Çağdaş Türk Sanati. Sezer Tansuğ Remzi Kitabevi 2008 ISBN: 978-975-6167-37-3
8 Lecture 6. Modernist Turkish artists, formalism, abstraction and postmodernism.
9 STUDENT PRESENTATIONS 01
10 STUDENT SLIDE EXAMINATION 02 (MIDTERM), 1 hour
11 Lecture 7. The development of the contemporary art institutions in Turkey. SUBMIT 1 NUMBER FILM / DOCUMENTARY REVIEW (QUIZZES) Unleashed: Contemporary Art from Turkey. Edited by Hossein Amirsadeghi 2009 ISBN: 978-0-500-97702-6 New Works New Horizons Istanbul Modern Museum Book of the exhibition 2009 Çağdaş Türk Sanati. Sezer Tansuğ Remzi Kitabevi 2008 ISBN: 978-975-6167-37-3
12 Lecture 8. Turkey and conceptual Art.
13 Lecture 9. Contemporary art in Turkey and socio\polıtical issues. Identity gender and institutional critique. SUBMIT 1 NUMBER FILM / DOCUMENTARY REVIEW (QUIZZES)
14 STUDENTS PRESENTATIONS 02 Artists’s talk
15 Semester Review
16 FINAL EXAM

 

Course Notes/Textbooks

Books list above, power point presentations and tutorials on the website

Suggested Readings/Materials

Ottoman Civilization 2. Edited by Halil Inalcik and Günsel Renda. Turks 600-1600. The book of the Exhibition The Royal Academy of Arts London 2008 ISBN: 978-903973-56-1

Unleashed: Contemporary Art from Turkey. Edited by Hossein Amirsadeghi 2009 ISBN: 978-0-500-97702-6

 

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
1
5
Laboratory / Application
Field Work
Quizzes / Studio Critiques
2
10
Portfolio
Homework / Assignments
1
15
Presentation / Jury
Project
2
10
Seminar / Workshop
Oral Exams
Midterm
2
30
Final Exam
1
30
Total

Weighting of Semester Activities on the Final Grade
8
70
Weighting of End-of-Semester Activities on the Final Grade
1
30
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
0
Field Work
0
Quizzes / Studio Critiques
2
5
10
Portfolio
0
Homework / Assignments
1
8
8
Presentation / Jury
0
Project
3
7
21
Seminar / Workshop
0
Oral Exam
0
Midterms
2
9
18
Final Exam
1
10
10
    Total
115

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1

Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts

2

Carries best practices in terms of work and food security, safety and hygiene in food production

3

Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation

4

Recognizes and evaluates the impact of gastronomy on culture and society

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

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.

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

8

Uses the technological tools related to Gastronomy and Culinary Arts effectively

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

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)

11

Speaks a second foreign at a medium level of fluency efficiently

12

Relates the knowledge gained through the history of humanity to the field of expertise

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

 


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