NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
GEP1802 | Aesthetic and Philosophy | Spring | 3 | 0 | 3 | 5 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | Turkish |
Type of course: | GE-Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Instructor SERKAN ŞİMŞEK |
Recommended Optional Program Components: | None |
Course Objectives: | The aim of this course is to study the field of aesthetics and give an overview of general art concepts from a historical point of view. Themes include the beautiful and the sublime, objective existence of the art work and subjective taste, disinterest and aesthetic pleasure, form and decoration, art and ideals, branches of art and their ranking, art and nature will examine and discuss with Hegel, Nietzsche, Heidegger and Derrida texts. |
The students who have succeeded in this course; After successfully completing this course the student will be able •Acquisition of a philosophical view on the matters of beauty and art •Learning the basic philosophical concepts which elucidate the phenomen of beauty and art •to restate the main views in the history of philosophy on art •to see the possibilities of looking at the art thorough philosophy, •to cope with diversities of the theories of art. •to participate in the discussions about the art and works of art |
•the concept of aesthetics •what is art?- •art concepts through history •Art and its relation to values •Art and the human being; Art and philosophical anthropology |
Week | Subject | Related Preparation |
1) | Introduction | |
2) | Defining Aesthetics | Course notes |
3) | Schools of Aesthetics | Course notes |
4) | What is Art? | Course notes |
5) | The concepts of Idea and the Ideal | Course notes |
6) | Beauty as sensuous appearance of the Idea | Course notes |
7) | The Symbolic Type of Art | Course notes |
8) | The Classical Type of Art | Course notes |
9) | The Classical Type of Art | Course notes |
10) | The Work and Truth | Course notes |
11) | Truht and Art | Course notes |
12) | The Romantic type of Art | Course notes |
13) | The Romantic type of Art | Course notes |
14) | Kurs konuları üzerinde tartışma | Course notes |
Course Notes / Textbooks: | Martin Heidegger, “The Origin of the Work of Art”, Basic Writings, ed. D. F. Krell, Harper Perennial, 2008. Afşar Timuçin, Estetik, Bulut Yayınları, 2008. İoanna Kuçuradi, Sanata Felsefeyle Bakmak, Şiir-Tiyatro Yayınları, Ankara, 1979. Hegel, Estetik. Güzel Sanat Üzerine Dersler. Cilt:1 Çev: Taylan Altuğ |
References: |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 14 | % 10 |
Homework Assignments | 2 | % 20 |
Midterms | 1 | % 20 |
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 |
Homework Assignments | 2 | 10 | 20 |
Midterms | 1 | 15 | 15 |
Final | 1 | 20 | 20 |
Total Workload | 97 |
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. |