Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI060 | ||||
Course Name: | Film Reading | ||||
Semester: | Fall | ||||
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: | Face to face | ||||
Course Coordinator: | Öğr. Gör. AHMET BERK DUMAN | ||||
Course Lecturer(s): | |||||
Course Assistants: |
Course Objectives: | In the area where cinema and psychology intersect; We can create a healing experience ground by combining the happiness of watching movies with psychological knowledge that brings insight and awareness. Therefore, cinema therapy is an important and even indispensable tool for those who want to better understand themselves and others, to eliminate the problems in their relationships, to realize their individual potential, to look at their problems from different perspectives and to produce solutions, to be more flexible and resilient to daily and existential difficulties, to give meaning to their lives and to color their lives. It is a self-education that makes sense of the process of perception and communication of human with human and human with the creator. |
Course Content: | Specific film genres, directors, movements and styles, national cinemas, historical periods, directors, film culture in the context of new technologies, cultural studies and cinema, gender and cinema, film and media culture, philosophy and cinema, film industry, music and cinema, image and sound in cinema, film adaptations, cinema and social change, alternative cinemas are among the topics to be covered in the course. |
The students who have succeeded in this course;
1) can improve the joy of watching movies 2) Can repair the problems in relations and can understand himself and other better 3) Can improve individual potencial 4) can become more resilient to everyday and existential challenges 5) Can give meaning to his life and make it flamboyant 6) Can produce solutions to the problems from different perspectives |
Week | Subject | Related Preparation |
1) | On Body and Soul – Ildiko Enyedi | |
2) | Launchbox-Ritesh Batra | |
3) | In the mood for Love – Wong Kar-Wai | |
4) | Agora – Alejandro Amenabar | |
5) | A Hıdden Life – Terrence Malick | |
6) | Melancholia-Lars von Trier | |
7) | The Hunt – Thomas Vinterberg | |
8) | Marriage Story-Noah Baumbach | |
9) | Mary and Max – Adam Elliot | |
10) | Anadolu’nun Kayıp Şarkıları -Nezih Ünen | |
11) | Nietzche -Freud – Bettany Hughes | |
12) | Memento – Christopher Nolan | |
13) | Once Upon a Time in Anatolia- Nuri Bilge Ceylan | |
14) | Persona – Ingmar Bergman | |
15) | To Kill a Mockingbird – Robert Mulligan |
Course Notes / Textbooks: | YOKTUR-NONE |
References: | YOKTUR-NONE |
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. |
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 | 1 | % 40 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
Course Hours | 14 | 0 | 3 | 42 | |||
Presentations / Seminar | 1 | 30 | 30 | ||||
Final | 1 | 50 | 3 | 53 | |||
Total Workload | 125 |