Food Technology Preview
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:

Spring

Course Credits:

ECTS

Language of instruction:

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Dr. Öğr. Üy. RANA ÖZTÜRK

Course Lecturer(s):

Dr. Öğr. Üy. RANA ÖZTÜRK

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

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
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.

Course - Learning Outcome Relationship

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.

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