Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI307 | ||||
Course Name: | World Music Culture | ||||
Semester: |
Fall Spring |
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Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
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Mode of Delivery: | E-Learning | ||||
Course Coordinator: | Öğr. Gör. ÖMER YUSUF TOPÇU | ||||
Course Lecturer(s): |
Öğr. Gör. ÖMER YUSUF TOPÇU |
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Course Assistants: |
Course Objectives: | Analysis – Students will experience personal interaction with musical genres from around the world through a critical examination of academic writing, discussion of their observations, and an in-depth analysis of these forms through writing assignments to demonstrate their ability to bridge readings and experiences. Students will also be asked to submit multiple submissions to a digital mapping tool where field observations are paired with classroom readings and personal analysis. Production: Although they are not expected to be involved in music performance on a regular basis, students will work closely with musicians throughout this course and gain in-depth knowledge of the cultural contexts and practical challenges of music-making. Connectivity: Students will engage with musical tropes that are artistic manifestations of direct participation in cultural turmoil in the diaspora, as well as musical forms that function as political protest or religious expression. Musical examples and readings will contextualize the global soundstage that is today's music and demonstrate the complex networks of communication and influence that make up today's musical networks. Context: A broad base of academic reading written by scholars with extensive fieldwork in their field will provide cultural context for each musical genre or geographic region covered in class. Listening assignments will provide a body of auditory information for interpreting new musical experiences. |
Course Content: | Basic issues about the relationship between music and culture. Aural analysis: Listening to music from various regions of the world and describing it verbally and in writing. |
The students who have succeeded in this course;
1) Develop a Western Music Education Philosophy that is flexible enough to be applied to a variety of musical genres and creates contexts 2) Be an active part of the community that meets international standards and is loyal to various duties. 3) Performs various listening exercises that develop technical and historical-cultural literacy skills. 4) Creats a professional space for personal development, continuing education and performance and enhances learning intelligence |
Week | Subject | Related Preparation |
1) | Music in Japan and Korea | |
2) | Jazz and Blues Music | |
3) | Music in Russia and Ukraine | |
4) | Music in Palestine and Israel | |
5) | Music in France, Belgium and the Netherlands | |
6) | Music in Austria, Germany and Switzerland | |
7) | Music in Iran and Italy | |
8) | Music in Argentina and Brazil | |
9) | Music in Scotland, England and Ireland | |
10) | Music in Egypt | |
11) | Music in Greece | |
12) | Music in India | |
13) | General Evaluation | |
14) | General Evaluation | |
15) | General Evaluation |
Course Notes / Textbooks: | Kaplan, A. (2005). Kültürel Müzikoloji. İstanbul: Bağlam Yayıncılık. |
References: | Ders Notları |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
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Program Outcomes | |||||||||||||||
1) Define / explain general concepts in culinary profession. | |||||||||||||||
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |||||||||||||||
3) Have knowledge about regulations, professional standards and practices in the field of culinary. | |||||||||||||||
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | |||||||||||||||
5) Dominates the terminology of food and beverage. | |||||||||||||||
6) Organize all kinds of organizations in the field of culinary. | |||||||||||||||
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |||||||||||||||
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |||||||||||||||
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |||||||||||||||
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |||||||||||||||
11) Follow current developments in the field and profession. | |||||||||||||||
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |||||||||||||||
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |||||||||||||||
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |||||||||||||||
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Define / explain general concepts in culinary profession. | |
2) | Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |
3) | Have knowledge about regulations, professional standards and practices in the field of culinary. | |
4) | Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | |
5) | Dominates the terminology of food and beverage. | |
6) | Organize all kinds of organizations in the field of culinary. | |
7) | Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |
8) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |
9) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |
10) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |
11) | Follow current developments in the field and profession. | |
12) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |
13) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |
14) | Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |
15) | Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
Semester Requirements | Number of Activities | Level of Contribution |
Presentation | 2 | % 100 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 100 | |
PERCENTAGE OF FINAL WORK | % | |
total | % 100 |
Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
Course Hours | 14 | 1 | 2 | 42 | |||
Study Hours Out of Class | 14 | 0 | 3 | 42 | |||
Presentations / Seminar | 2 | 20 | 1 | 42 | |||
Total Workload | 126 |