Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI005 | ||||
Course Name: | Introduction to Contemporary Art | ||||
Semester: | Spring | ||||
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 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 |
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. |
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 |
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 Learning Outcomes | 1 |
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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 |
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 |
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 |