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
GEP0304	Music Business and Turkish Music Industry	Spring	3	0	3	4

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	English
Type of course:	GE-Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Dr. BURCU ALARSLAN ULUDAŞ
Course Lecturer(s):	Instructor CELAL ELDENİZ
Recommended Optional Program Components:	None
Course Objectives:	This course serves the student who is wishing to increase their knowledge of the basic business practices of the Turkish Music industry and the student who is considering further study of the music business. The course utilizes guest speakers from the music and entertainment industry with respect to career development. The course has a strong emphasis on practical applications of classroom knowledge to the music business environment.

Learning Outcomes

The students who have succeeded in this course;
At the end of the course attendants will be informed about: Main Actors of the Music Industry, Recording, Producing, Legal Issues, Packaging, Digital Music Industry. The course focuses on skills necessary for beginning and maintaining a professional career in the music industry.

Course Content

Music Business and Turkish Music Industry is an introduction to the basic concepts of the business practices related to the music industry and actors in Turkish Music Industry .

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Main Actors in the Music Business	Text
2)	Music & Musicians	Text
3)	Music Recording & Record Business	Text
4)	Production of Music	Text
5)	Legal Issues & Packaging	Text
6)	Personal Manager & Booking Agent	Text
7)	Music Organizations, Festivals & Concert Promoters.	Text
8)	Digital Music Industry	Text
9)	Midterm
10)	Music Societies	Text
11)	Music Publishers	Text
12)	Music TVs & Radios & Magazine…	Text
13)	Music Education	Text
14)	Music Shops, Distribution & Instrument Repair, Design	Text

Sources

Course Notes / Textbooks:

References:

Mike King (2009) Music Marketing: Press, Promotion, Distribution, and Retail. ISBN 978-0876390986

David Baskerville (2009) Music Business Handbook ISBN 978-1412976794

Shelly Field (2004) Career Opportunities In The Music Industry. ISBN 978-0816059966

Paul Allen (2011) Artist Management for the Music Business, Second Edition ISBN 978-0240815015

Mike King (2009) Music Marketing: Press, Promotion, Distribution, and Retail. ISBN 978-0876390986

David Baskerville (2009) Music Business Handbook ISBN 978-1412976794

Shelly Field (2004) Career Opportunities In The Music Industry. ISBN 978-0816059966

Paul Allen (2011) Artist Management for the Music Business, Second Edition ISBN 978-0240815015

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 10
Homework Assignments	1	% 15
Project	1	% 10
Midterms	1	% 25
Final	1	% 40
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Project	1	10	10
Homework Assignments	1	6	6
Midterms	1	12	12
Final	1	30	30
Total Workload			100

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.