ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
Course Introduction and Application Information
| Course Code: | UNI005 | ||||
| Course Name: | Introduction to Contemporary Art | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | |||||
| 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. Öğr. Üy. RANA ÖZTÜRK | ||||
| Course Lecturer(s): |
Dr. Öğr. Üy. RANA ÖZTÜRK |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | This course is designed with the aim to provide students with an overview of contemporary art practices through a study of major artistic and critical approaches since the second half of the 20th century. The course will start with an examination of modernism and continue with a discussion of minimalist and conceptualist tendencies and other critical movements that led to the emergence of what we now call contemporary art. Through a study of art works, critical texts and visits to exhibitions the course intends to introduce the shifting course of thinking from modernism towards global contemporary art. Rather than a chronological and exhaustive survey, the course will investigate key moments and theories that formed the critical and contextual framework that continue to inform contemporary art practice and theory. |
| Course Content: | What is art? What is Contemporary Art? Understanding Modern Art Abstract Expressionism & American Modernism Transformation of Everyday Objects Art Object, Space, Spectator: Minimalism to Installation Art Conceptual Art: Dematerialization of the Art Object Feminist Approaches in Art Practices The Ends of Art: Warhol, Pop Art and Consumer Culture The Art World and Its Others Body and Performance Art Participatory Art: Relational Art and Social Concerns in Art Practice Art and Globalisation |
Learning Outcomes
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The students who have succeeded in this course;
1) Students will learn about artistic practices since the l950s until the present. 2) Students will learn about critical thinking and contextual frameworks that influenced contemporary art practices. 3) Students will grasp the shifting notion of modernism with an awareness of key moments that led to the emergence of global contemporary art. 4) Students will gain skills to view, discuss and appreciate contemporary art. 5) Students will gain an awareness of main actors and institutional structures of the art sector. 6) Students will be able to view art as a diverse creative practice that relates to other disciplines and areas of practice. |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | What is art? What is Contemporary Art? | Weekly readings and videos to watch on each week's topic. |
| 2) | Understanding Modern Art | Weekly readings and videos to watch on each week's topic. |
| 3) | Abstract Expressionism & American Modernism | |
| 4) | Transformation of Everyday Objects | |
| 5) | Art Object, Space, Spectator: Minimalism to Installation Art | |
| 6) | Conceptual Art: Dematerialization of the Art Object | |
| 7) | Feminist Approaches in Art Practices | |
| 8) | The Ends of Art: Warhol, Pop Art and Consumer Culture | |
| 9) | The Art World and Its Others: Art and Identity | |
| 10) | Body and Performance Art | |
| 11) | Participatory Art: Relational Art and Social Concerns in Art Practice | |
| 12) | Art and Globalisation | |
| 13) | Review |
Sources
| Course Notes / Textbooks: | Whitham, Graham & Pooke, Grant (2018) Sanatı Anlamak, İstanbul: Hayalperest Yayınevi Whitham, Graham & Pooke, Grant (2018) Çağdaş Sanatı Anlamak, İstanbul: Hayalperest Yayınevi Hopkins, David (2018) Modern Sanattan Sonra: 1945-2017, İstanbul: Hayalperest Yayınevi |
| References: | Antmen, Ahu (2013) 20. Yüzyıl Batı Sanatında Akımlar, İstanbul: Sel Yayıncılık. Honour, Hugh & Fleming, John (2015) Dünya Sanat Tarihi, İstanbul: Alfa Yayıncılık. |
Course - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
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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. | |||||||||||||||
Course - Learning Outcome Relationship
| 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. |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 25 |
| Presentation | 1 | % 20 |
| Midterms | 1 | % 25 |
| Final | 1 | % 30 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 70 | |
| PERCENTAGE OF FINAL WORK | % 30 | |
| total | % 100 | |
Workload and ECTS Credit Calculation
| Activities | Number of Activities | Workload |
| Course Hours | 13 | 39 |
| Study Hours Out of Class | 13 | 65 |
| Presentations / Seminar | 11 | 12 |
| Homework Assignments | 4 | 8 |
| Midterms | 1 | 3 |
| Final | 1 | 3 |
| Total Workload | 130 | |