NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GEP0132 | ||||||||
Ders İsmi: | Trends in Classical Music | ||||||||
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: | |||||||||
Course Coordinator : | Dr. BURCU ALARSLAN ULUDAŞ | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | Have learned the musical terminology,the evolution of period and types of classical music |
Course Content: | Semester 1 introduction to classical music. 2.semester; Trends in classical music. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | The age of classicim | cd |
2) | J.Haydn, W.A.Mozart and Terminology (Chamber Music) | dvd |
3) | W.A.Mozart’s Operas, L.W.Beethoven | cd dvd |
4) | The 19.th century in music , F. Schubert, Terminology Lied | |
5) | Music in Germany: R.Schumann, J.Brahms | cd |
6) | Music in France :C. Saint Saens, Cesar Franc, G. Bizet ect…. | |
7) | Polish Music , F.Chopin Term. ( Vals, Mazurca, Polonaise ) recollection | DVD and CD |
8) | Hungarien Music F. Liszt Ter. ( Rhapsody) | cd |
9) | Russian Romantics P.İ.Tchaykosky. S. Rachmaninov, ect… | |
10) | Music in Norvey and Finland E.Grieg, J. Sibelius | |
11) | The Opera in Italy and Germany G.Rossini,G.Verdi, G.Puccini R.Wagner | cd, dvd |
12) | The end of 19. Century and early 20. Century in Europe Debussy, Ravel, Carl Orff, Respighi | cd |
13) | Music in Russia S. Prokofiev, I.Stravinsky, D. Shostokovich ect.. | dvd |
14) | Music in Turkey and Recollection | cd |
15) | Final Exam | |
16) | Final Exam |
Course Notes / Textbooks: | Hocanın verdiği notlar |
References: | DVD, CD, Canlı Konserler |
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 | 1 | % 5 |
Homework Assignments | 1 | % 10 |
Midterms | 1 | % 35 |
Final | 1 | % 50 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Application | 1 | 2 | 2 |
Study Hours Out of Class | 4 | 2 | 8 |
Quizzes | 3 | 6 | 18 |
Midterms | 1 | 10 | 10 |
Final | 1 | 10 | 10 |
Total Workload | 90 |