Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI365 | ||||
Course Name: | Contemporary Art Commentary | ||||
Semester: | Spring | ||||
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: | Dr. ÖZLEM UZUN HAZNECİ | ||||
Course Lecturer(s): | Özlem Uzun Hazneci | ||||
Course Assistants: |
Course Objectives: | This course aims to provide students with knowledge in an inquisitive field about how a visual work of art should be read and according to what criteria it should be evaluated and interpreted. |
Course Content: | With a chronological approach, from the last century to the present The content of the course is to cover the changes in the field of visual arts, technological, sociological and cultural aspects of the process - especially within the scope of Western art - supported by documentary or biographical films that best express the period. |
The students who have succeeded in this course;
1) Students gain theoretical knowledge about the field of visual arts. 2) Students gain knowledge about looking at, verbally describing and interpreting a work of art. 3) Students have the opportunity to look at and evaluate the field of visual arts, the artists who have produced in this field and their works from a historical, cultural and technological perspective. |
Week | Subject | Related Preparation |
1) | Introduction, information about course content, resources and evaluation method, mutual expectations and questions. | - |
2) | What is/is not art in the 21st century? A look at today's global and local art scene. | - |
3) | Looking at part to read present: The mission of art and the artist in the period from the Renaissance to the 20th century. | - |
4) | First wave: invention of the camera. The mission of art is changing: Impressionism, Realism, Expressionism on the way from the "painting of reality" to the "painting of emotions". | - |
5) | Understanding the spirit of the century - Freud and the east of Psychoanalysis: The coming to the fore of the individual, the development of personal perspective/style in art. | - |
6) | Einstein and the Theory of Relativity – The disintegration of the atom and the values specific to modernism – wars – The Age of Manifestos – Dada – Cubism | - |
7) | “Art for art's sake!” Case analysis in the process from abstract art to suprematism: Malevich. | - |
8) | Art from the urinal: Duchamp's prediction. Art and randomness: POLLOCK. | - |
9) | Transition from the uniqueness/singularity of art to the logic of mass production and reproduction: Reflections of POP art and consumer culture. | - |
10) | The rise of rational reason in art: Conceptual Art. Participation of television and video camera in life: Video art. | - |
11) | The ideology of the gallery space, alternative tendencies: Earth art and Installation | - |
12) | The Rise of Experience and interdisciplinary relations in art, performance art and Marina Abramovich | - |
13) | Entry into the 21st Century art market, auctions, fairs, commercial concerns: "BANKS as a failed coup attempt" | - |
14) | Things are changing: the society of the spectacle, the Internet, digital art, the entry of NFTs into our lives, machine learning, artificial intelligence, copyrights and concerns about artistic ethics. | - |
15) | Visiting a biennial/fair/gallery in the 21st century is like “I saw contemporary art”. The latest look at the current mission, psychology, global art environment and social expectations of art/artist. | - |
Course Notes / Textbooks: | ÇAĞDAŞ SANAT NASIL OKUNUR – Michael WILSON SANATTA ANLAMIN GÖRÜNTÜSÜ – Richard Leppert 20.YÜZYIL BATI SANATINDA AKIMLAR – Ahu ANTMEN SANATSAL GERÇEKLİKLER OLGULAR VE ÖTESİ – Hasan Bülent KAHRAMAN BU BİR PİPO DEĞİLDİR – Michel FOUCAULT KÜLTÜR ENDÜSTRİSİ KÜLTÜR YÖNETİMİ – Theodor W. ADORNO SANATÇININ GERÇEKLİĞİ – SANAT FELSEFESİ – Mark ROTHKO SANAT KOMPLOSU YENİ SANAT DÜZENİ – Jean BAUDRILLARD ÇAĞDAŞ SANATI ANLAMAK - Grant POOKE – Graham WHITHAM |
References: | HOW TO READ CONTEMPORARY ART – Michael WILSON SANATTA ANLAMIN GÖRÜNTÜSÜ – Richard Leppert 20.YÜZYIL BATI SANATINDA AKIMLAR – Ahu ANTMEN SANATSAL GERÇEKLİKLER OLGULAR VE ÖTESİ – Hasan Bülent KAHRAMAN THIS IS NOT A PIPE – Michel FOUCAULT THE CULTURE INDUSTRY – Theodor W. ADORNO REALITY OF ART – Mark ROTHKO THE CONSPIRACY OF ART– Jean BAUDRILLARD UNDERSTANDING CONTEMPORARY ART - Grant POOKE – Graham WHITHAM |
Course Learning Outcomes | 1 |
2 |
3 |
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Program Outcomes | ||||||||||||||
1) Have information about food components and additives and use this information in production. | ||||||||||||||
2) Has knowledge about food legislation and professional ethics. | ||||||||||||||
3) Evaluates the knowledge learned in food laboratories at production and quality control points. | ||||||||||||||
4) Can determine the risk factors in food production stages. | ||||||||||||||
5) Can provide hygiene, sanitation conditions in food sector. | ||||||||||||||
6) Have knowledge about occupational safety in food industry. | ||||||||||||||
7) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
8) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | ||||||||||||||
10) Use current techniques in the field of food technology. | ||||||||||||||
11) Identifies problems, generates and presents solutions. | ||||||||||||||
12) Has an awareness of the legal consequences of technological applications and professional ethics. | ||||||||||||||
13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | ||||||||||||||
14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Have information about food components and additives and use this information in production. | |
2) | Has knowledge about food legislation and professional ethics. | |
3) | Evaluates the knowledge learned in food laboratories at production and quality control points. | |
4) | Can determine the risk factors in food production stages. | |
5) | Can provide hygiene, sanitation conditions in food sector. | |
6) | Have knowledge about occupational safety in food industry. | |
7) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
8) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
9) | Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | |
10) | Use current techniques in the field of food technology. | |
11) | Identifies problems, generates and presents solutions. | |
12) | Has an awareness of the legal consequences of technological applications and professional ethics. | |
13) | Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | |
14) | Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 1 | % 10 |
Midterms | 1 | % 40 |
Final | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
Course Hours | 16 | 0 | 2 | 32 | |||
Study Hours Out of Class | 16 | 0 | 1 | 16 | |||
Midterms | 1 | 15 | 1 | 16 | |||
Final | 1 | 31 | 1 | 32 | |||
Total Workload | 96 |