Week |
Subject |
Related Preparation |
1) |
Introduction to course. |
What is theatre, what is script , difference between novels and scripts. Short plays and Little Prince |
2) |
Function of Theare / Terminology |
Why people need art, theatre? Discussion: Art is necessity or luxury? Theatre terms. |
3) |
Critical View to plays |
Read some theatre Criticisms and Review. |
4) |
Analyse Methods
|
Avant-garde Theatre Reading and Understanding a play with some short Peter Bürger ve Cristopher Inn
|
5) |
Literary analysis Methods. |
plot, character, setting, point of view, tone, mood, and theme |
6) |
Read / Act a play in Class and Discussion about play. |
Read a play “Silent Clock” and discussion. |
7) |
Absurd Theatre |
Samuel Beckett, Eugune Ionesco plays |
8) |
Introduction to Dramaturgy |
Hülya Nutku’s “ Dramaturji Sahne Bilimi” |
9) |
Play Analysis and Discussion
Grotowoski Method |
Thomas Richards- Grotowski Tekniği
|
10) |
In-Yer-Face Theatre in England |
Royal Court and playwrights: Anthony Neilson, Joe Penhall, Sarah Kane. |
11) |
Read / Act a Play in Class |
, Sarah Kane’s “ Blasted” |
12) |
Play Analysis and discussion
|
See a Performance of playwright; Philip Ridley, Martin McDonagh or Mark Ravenhill.
|
13) |
Debate- Violance in Theatre plays |
Discussion: Try to catch and defend different point of views on play: a new play that’ll be chosen in class. |
14) |
Play Analysis and Discussion
Critical Writing |
Choose a contemporary playwright and present the play.
|
15) |
Final Exam |
|
16) |
Final Exam |
|
|
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. |
|