NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | POV4411 | ||||||||
Ders İsmi: | Topics in History of Art | ||||||||
Ders Yarıyılı: | Spring | ||||||||
Ders Kredileri: |
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Language of instruction: | English | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Non-Departmental Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Instructor DENİZ EYÜCE ŞANSAL | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | This history of art course will explore topics in the history and theory of art in a range of pictorial and spatial arts across different geographies since the invention of photography and in relation to subsequent developments of the moving image technologies of film and video. It will assess the relations between traditions of art and these new image-making technologies, as well as exploring a range of other factors in the shifts and alterations in the practices and theories of art since the mid-19th century, but it will concentrate on the recent emergence of different types of work with or in relation to cameras. |
Course Content: | Students can expect to become familiar with accounts of modern art as a series of movements including realism, impressionism, cubism, surrealism, abstract expressionism, conceptualism and minimalism, as well as accounts which stress other factors and modes of analysis. Work using photography, film and video will be introduced alongside more traditional genres and media of art. Critical arguments about the value and purpose of art, in particular accounts of modernism and postmodernism will be outlined. These will be tested by and through the critical investigation of recent art, its meanings and effects. Students will be encouraged to ask critical questions about the relations between art, traditions, institutions and knowledge and to propose work that interests them for analysis. Work by Turkish artists will be introduced where appropriate. There will be three camera assignments set in relation to the arguments and ideas of the course. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction - Art and its institutions: Academies, salons, museums, galleries. | |
2) | From Realism to Surrealism. | Reading: Gombrich, E.H. ‘Permanent Revolution: The nineteenth century’, ‘In Search of New Standards: The late nineteenth century’, and ‘Experimental Art: The first half of the twentieth century’, The Story of Art, 499-555 and 557-97. |
3) | Modern art movements: advantages and disadvantages of ‘-isms.’ Assignment I. | Reading: Richard R. Brettel, ‘Realism to Surrealism’, 11-47. |
4) | Photography, art and modern visual culture. | Brettel, ‘Photography’, 74-8; ‘Representation, Vision, and “Reality”: the Art of Seeing’, 83-103; and ‘Fragmentation, dislocation and recombination’, 120-3. |
5) | Post-war art and modernisms: Abstract Expressionism, Neo-Dada and Pop. | Reading: Gombrich, E.H. ‘A Story Without End: The triumph of Modernism’, 599-626 and Hopkins, D. ‘The Politics of Modernism: Abstract Expressionism and the European Informel’, ‘Duchamp’s Legacy: The Rauschenberg-Johns Axis’ and ‘The Artist in Crisis: From Bacon to Beuys’, 5-34, 37-93. |
6) | Minimalism, Conceptualism, performance and the uses of video. | Hopkins, ‘Modernism in Retreat: Minimalist Aesthetics and Beyond’ and ‘The Death of the Object: The Move to Conceptualism’, 131-95. |
7) | Revision and assignment evaluation. | Working on the assignments. |
8) | Assignment 2 | Working on the assignments. |
9) | Postmodernisms, hybrid genres and cultures. | Reading: Hopkins, ‘Postmodernism: Theory and Practice in the 1980s’ and ‘Into the 1990s’, 197-245. |
10) | Issues in recent art-I: the photographic image, objectivity, memory, history. | Campany, D. ‘Survey’, Art and Photography, 11-45; works from Art and Photography, 46-87. |
11) | Issues in recent art-II: the photographic image, the body and identity and the everyday. | Reading: Works from Art and Photography, 88-133. |
12) | Issues in recent art-III: studio images, reproduction and simulation, nature as culture. | Reading: Works from Art and Photography, 134-205. |
13) | Issues in recent art-IV: the moving image in the gallery-spectacle, appropriation, intimacy, temporality. | Newman, M. ‘Moving Image in the Gallery since the 1990s’, Film and Video Art, 86-121. |
14) | Assignment 3 | Working on the assignments. |
Course Notes / Textbooks: | GOMBRICH, E.H. (1995). The Story of Art. 16th edition, London: Phaidon. [relevant chapters] |
References: | 1. BRETTEL, Richard R. (1999). Modern Art. 1851-1929. Oxford: Oxford University Press. [extracts] 2. CAMPANY, David. (2003). Art and Photography. London: Phaidon. 3. COMER, Stuart (ed.). (2009). Film and Video Art. London: Tate Gallery. 4. HOPKINS, David. (2000). After Modern Art. 1945-2000. Oxford: Oxford University Press. 5. www.artarchive.com & The Heilbrunn Timeline of Art History (by the Metropolitan Museum of Art, New York)www.metmuseum.org/toah. |
Ders Öğrenme Kazanımları | |||||||||||
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Program Outcomes | |||||||||||
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | |||||||||||
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |||||||||||
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |||||||||||
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |||||||||||
5) To communicate effectively with advisee, colleagues for effective professional relationships. | |||||||||||
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |||||||||||
7) To use life-long learning, problem-solving and critical thinking skills. | |||||||||||
8) To act in accordance with ethical principles and values in professional practice. | |||||||||||
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |||||||||||
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |||||||||||
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |||||||||||
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | |
2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |
4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |
5) | To communicate effectively with advisee, colleagues for effective professional relationships. | |
6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |
7) | To use life-long learning, problem-solving and critical thinking skills. | |
8) | To act in accordance with ethical principles and values in professional practice. | |
9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |
11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 14 | % 10 |
Homework Assignments | 3 | % 30 |
Midterms | 1 | % 20 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 13 | 4 | 52 |
Homework Assignments | 3 | 8 | 24 |
Midterms | 1 | 1 | 1 |
Final | 1 | 1 | 1 |
Total Workload | 120 |