SCHOOL OF APPLIED MANAGEMENT SCIENCES

Gastronomy and Culinary Arts Program

GEHU 302 | Course Introduction and Application Information

Course Name
Popular Culture
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GEHU 302
Fall/Spring
3
0
3
6

Prerequisites
None
Course Language
English
Course Type
Service Course
Course Level
First Cycle
Mode of Delivery -
Teaching Methods and Techniques of the Course -
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives This course to engage students in critically thinking about popular culture and its roles in society.
Learning Outcomes The students who succeeded in this course;
  • critically read popular cultural texts.
  • understand popular culture as an historical phenomenon.
  • comment on popular culture’s relationships to other types of culture and power.
  • discuss and critique popular culture in diverse cultural fields
  • discuss and critique a variety of approaches to the analysis of popular culture.
Course Description This course intends to analyze and discuss popular culture and its role in the world. We will scrutinize its major theories and contemporary discussions around it, and relate them with various recent works. We will also elaborate popular culture of Turkey and situate it within wider theoretical debates. The course consists of lectures, screenings and discussions revolving around critical analysis of and engagement with contemporary examples of film, television, adverts and new media.

 



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 Course Introduction: Why should we study popular culture?
2 What is popular culture? Why is the distinction between “popular” and “high” culture problematic? J. Storey, Cultural Theory and Popular Culture, London and New York: Routledge, 2018. Bölüm 1, S. 1-17.
3 Culture and Civilization Tradition Storey, Chapter 2, p. 17-35
4 Culturalism: Hoggart, Williams, Thompson, Hall and Whannel. Case study: The use of opera and classical music in advertisements J. Storey, Cultural Theory and Popular Culture, London and New York: Routledge, 2018. Chapter 3, P. 38-60.
5 Marxisms: Frankfurt School, Althusser, Gramsci, post-Marxism and cultural studies Screening: Popular music videos J. Storey, Cultural Theory and Popular Culture, London and New York: Routledge, 2018. Chapter 4, P.61-94.
6 Structuralism and Post-Structuralism Screening: Dances with Wolves (1990) J. Storey, Cultural Theory and Popular Culture, London and New York: Routledge, 2018. Chapter 6, P. 116-139.
7 Midterm exam I
8 Gender and Sexuality Case study: Bitch Magazine: A Feminist Response to Popular Culture J. Storey, Cultural Theory and Popular Culture, London and New York: Routledge, 2018. Chapter 8, P. 152-186.
9 Postmodernism: Postmodern Theories of Popular Culture; Art and Popular Culture J. Storey, Cultural Theory and Popular Culture, London and New York: Routledge, 2018. Bölüm 9, S.204-236.
10 Documentary/Film Screening
11 In-Class Writing Assignment
12 Psychoanalysis and Popular Culture Storey, Chapter 5, p. 91-111
13 Popular Culture and Politics Storey, Chapter 10, p. 213-237
14 Review of the term
15 Second Midterm II
16 Review of the Semester  

 

Course Notes/Textbooks

John Storey, Cultural Theory and Popular Culture. An Introduction. Pearson Longman, 2009 ISBN978-1-4058-7409-0

Suggested Readings/Materials

The course uses the sources that are listed above.

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
1
30
Presentation / Jury
Project
Seminar / Workshop
Oral Exams
Midterm
2
60
Final Exam
Total

Weighting of Semester Activities on the Final Grade
4
100
Weighting of End-of-Semester Activities on the Final Grade
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
16
3
48
Field Work
0
Quizzes / Studio Critiques
0
Portfolio
0
Homework / Assignments
1
24
24
Presentation / Jury
0
Project
0
Seminar / Workshop
0
Oral Exam
0
Midterms
2
30
60
Final Exam
0
    Total
180

 

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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