GEAR 309 | Course Introduction and Application Information

Course Name
Film Seminar: A Cinema in the Shade I
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GEAR 309
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 This course aims to introduce students to films that have an important place in film history and yet have low visibility in the framework of commercial cinema, and to enable the students to acquire film culture.
Learning Outcomes The students who succeeded in this course;
  • describe the significant works of cinema in general
  • discuss the films they will see
  • classify films in cinema history
  • compare films in their relation to the structure of the cinematic institution that produced them
  • analyze these works in the context of their socio-cultural milieu
  • contrast cinematic traditions in terms of narrative, technique, authorial styles
Course Content This is the first of a series of courses, introducing and screening films crucial to forming film culture and not readily available elsewhere. The course includes canonic, experimental, avant-garde (commercial or non-commercial) examples of early cinema, American studio films, European art films, world cinema.

 



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 Pages 6-13 from NOWELL-SMITH, G. (1999). The Oxford history of world cinema: [the definitive history of cinema worldwide]. Oxford [u.a.], Oxford Univ. Pr.
2 Birth of Cinema — between art and entertainment Excerpts from Lumiere Brothers George Melies - Voyage to the Moon Thomas Edison - The Great Train Robbery Pages 13-23 from NOWELL-SMITH, G. (1999). The Oxford history of world cinema: [the definitive history of cinema worldwide]. Oxford [u.a.], Oxford Univ. Pr.
3 Early Cinema — between documentary and fiction Robert J. Flaherty - Nanook of the North (1922) Pages 86-91 from NOWELL-SMITH, G. (1999). The Oxford history of world cinema: [the definitive history of cinema worldwide]. Oxford [u.a.], Oxford Univ. Pr.
4 Russian Constructivism Dziga Vertov, The Man with the Movie Camera (1929) Pages 92-94 from NOWELL-SMITH, G. (1999). The Oxford history of world cinema: [the definitive history of cinema worldwide]. Oxford [u.a.], Oxford Univ. Pr.
5 Surrealism in Cinema Luis Buñuel - L'Age d'Or (1930) (60 min) Luis Buñuel - Un Chien Andalou (1929) (21 min) Tony Richardson “The films of Luis Bunuel” Sight and Sound; Jan 1, 1954; 23, 3; pg. 125.
6 European Cinema between the world wars Jean Vigo - Zéro de conduite (1933) (41 min) Gyula Zilzer “Remembrances of Jean Vigo” Hollywood Quarterly, Vol. 3, No. 2 (Winter, 1947-1948), pp. 125-128.
7 Italian Neo-Realism Vittorio de Sica - Ladri di biciclette (1948) (93 min) Richard Winnington, “Bicycle Thieves” Sight and Sound; Mar 1, 1950; 19, 1; pg. 26.
8 Nouvelle Vague Jean-Luc Godard – À bout de soufflé (1960) (90 min) Roger Ebert on Godard’s Breathless (http://www.rogerebert.com/reviews/great-movie-breathless-1960)
9 Midterm
10 Cinema Verité Chris Marker - La Joli Mai (1963) (145 min) Peter Graham „On Cinema Verite in France” Film Quarterly, Vol. 17, No. 4 (Summer, 1964), pp. 30-36.
11 British New Wave Lindsay Anderson - If (1968) (111 min) Robinson, David “Anderson shooting IF...” Sight and Sound; Summer 1968; 37, 3; pg. 130.
12 New German Cinema Wim Wenders - Wings of Desire (1987) (128 min) Makhmalbaf, Mohsan “Obsession” Sight and Sound; Sep 1, 1995; 5, 9; pg. 40.
13 Road Movies Wim Wenders - Alice in the Cities (1974) (110 min) John Pym “The Road from Wuppertal” Sight and Sound; Fall 1984; 53, 4; pg. 244.
14 Unhollywood - American Independent Cinema Jim Jarmusch - Stranger than Paradise (1984) (89 min) Richard Linnett “As American as You Are: Jim Jarmusch and Stranger than Paradise” Cinéaste, Vol. 14, No. 1 (1985), pp. 26-28.
15 Review of the semester
16 Final Paper Submission

 

Course Textbooks
References

NOWELL-SMITH, G. (1999). The Oxford history of world cinema: [the definitive history of cinema worldwide]. Oxford [u.a.], Oxford Univ. Pr.

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
20
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
35
Final / Oral Exam
1
45
Total

Contribution of Semester Work to Final Grade
2
55
Contribution of Final Work to Final Grade
1
45
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
16
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
15
Final / Oral Exam
1
25
    Total
120

 

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