CGB4067 Rhythm and Dance EducationBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
NUTRITION AND DIETETIC (ENGLISH)
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
CGB4067 Rhythm and Dance Education Spring 2 0 2 6
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction: Turkish
Type of course: Non-Departmental Elective
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Face to face
Course Coordinator : Dr. Öğr. Üyesi NESRİN GÜLÜM
Recommended Optional Program Components: None
Course Objectives: Dance types and to teach the basic techniques used in the teaching of dance types and music, music, rhythm and harmony of choreography, choreography preparation - teaching.

Learning Outcomes

The students who have succeeded in this course;
Rhythm and basic concepts of dance, music and rhythm of movement, posture exercises, walking, jumping, hopping and galloping, rhythm, melody and music selection, waltz, tango, jazz, steps related to dance compositions.

Course Content

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Dance in the world and Turkey Lecture notes
2) Religious, Imitation, Social, Artistic dances Lecture Notes
3) Recognition of the human body in dance, basic body movements, Dance Techniques Lecture Notes
4) Introduction to basic dance training and basic dance figures Lecture Notes
5) Sense of rhythm in dance education and the importance of studying dance Rhythm Lecture Notes
6) Rhythm and harmony of the group-choreography technique Lecture Notes
7) Rhythm and harmony of the group-choreography technique Lecture Notes
8) Midterm
9) External factors affecting the dance field, light, heat, music, audience, tone, costume Lecture Notes
10) Advanced dance moves and forth dance steps and rhythm work Lecture Notes
11) Waltz, tango, step techniques Lecture Notes
12) Application of the technique in dance education Lecture Notes
13) The importance and use of music in dance education Lecture Notes
14) Choreography, music, rhythm studies (theoretical and practice) Lecture Notes

Sources

Course Notes / Textbooks: Haftalık olarak verilecektir.
Will be given weekly.
References: G.UÇMAN-A.AGOPYAN. Elementer dans ritim ve hareket eğitimi
F.DOĞAN. Sportif Ritmik Jimnastik.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 1 % 10
Midterms 1 % 30
Final 1 % 60
Total % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 2 28
Application 12 10 120
Midterms 1 1 1
Final 1 1 1
Total Workload 150

Contribution of Learning Outcomes to Programme Outcomes

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.