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
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Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
GEAR 220
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Fall/Spring
|
3
|
0
|
3
|
4
|
Prerequisites |
None
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Course Language |
English
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Course Type |
Service Course
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Course Level |
First Cycle
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Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | DiscussionCase StudyQ&ALecture / 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;
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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. |
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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
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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
#
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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 |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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