NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GEP0122 | ||||||||
Ders İsmi: | Shakespeare and Contemporary Performance | ||||||||
Ders Yarıyılı: |
Fall Spring |
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Ders Kredileri: |
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Language of instruction: | English | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | GE-Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr. BURCU ALARSLAN ULUDAŞ | ||||||||
Course Lecturer(s): |
Dr. Öğr. Üyesi ELİF BAŞ |
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Course Assistants: |
Course Objectives: | This course brings together performance studies, cultural theory, modern theatre history and a detailed study of Shakespearean text to give students the fullest possible understanding of how Shakespeare works today. Students will have the opportunity to explore, in depth, how Shakespeare’s texts are adapted to stage. |
Course Content: | Detailed study of Shakespeare’s plays and analysis of spcecific performances. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction to the Course. Review of general concepts (renaissance, reform…) | |
2) | 16th century England The Tudors, Queen Elizabeth, Literature and art in the 16th century | |
3) | Life and works of Shakespeare. His life, works, general characteristics of his works, common themes (from selected texts), his tragedies, comedies and historical plays. | |
4) | Shakespeare’s Tragedies Terms related to tragedy (tragic hero, tragic flaw…) Close reading - Hamlet... | |
5) | Hamlet:morality, corruption, ambition, action—madness | Reading - Hamlet |
6) | Hamlet Viewing parts of two film adaptations of Hamlet: Laurence Olivier’s 1948 version and Kenneth Branagh’s 1997 version | |
7) | Shakespeare the Poet What is a sonnet? The “ Young Man” and the “Dark Lady” Themes: Art, immortality, time, death | |
8) | Review | |
9) | Guest lecturer - discussion of one of the plays we've watched. | |
10) | One of Shakespeare's tragedies (Macbeth, Othello or Merchant of Venice) | Reading |
11) | Continue analyzing the play (tragedy). | |
12) | Shakespeare’s Comedies Theme Appearance and Reality How Shakespeare constructes a complex orchestration between different characters and between appearance and reality and how he uses this pattern to comment on a variety of human foibles. Selected readings from A Midsummer Night’s Dream | Reading - A Midsummer Night’s Dream |
13) | A Midsummer Night’s Dream continued... | |
14) | Shakespeare’s Fools: The wisdom of Shakespeare’s fools. | |
15) | Final Exam | |
16) | Final Sınavı |
Course Notes / Textbooks: | Shakespeare'in seçilen 3 oyunu Shakespeare yazar ve eserleri - Stanley Wells Shakespeare in Production: Whose History? H.R. Coursen The Shakespearean Stage 1574-1642 – Andrew Gurr Articles – depending on the plays being discussed that semester |
References: |
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 | 16 | % 10 |
Quizzes | 2 | % 10 |
Midterms | 1 | % 40 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 16 | 48 |
Study Hours Out of Class | 2 | 10 |
Homework Assignments | 2 | 10 |
Midterms | 1 | 15 |
Final | 1 | 15 |
Total Workload | 98 |