| 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 |
| GEP1137 | Musics of Turkey | 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: | E-Learning |
| Course Coordinator : | Assist. Prof. İSMET AYDIN |
| Course Objectives: | "The aim of Turkey to music lessons, through musical communication of the neighboring region of Anatolia and to be interacting, Turkey formation of private and recognize the cultures of music continues to transform, interpret, and all these things, is located in the historical and sociological analysis through music. " |
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The students who have succeeded in this course; 1) To acknowledge music cultures in Turkey and to recornize the varities of cultures in Anatolia 2) To analyze the musical diversities in Turkey and to explore them from the point of culture and ethnicity. 3) To acquire knowledge for Folkloric researches in Turkey and analyze their social and political approaches. 4) To point out the process and breaking point of traditional and social transitions and find out their musical creations. 5) To determine the changing dynamics of music traditions existing in Turkey. |
| "Music Culture in Turkey, Folklore, Ethnicity, Nationalism, Identify, Cultur Endustry, Turkish Maqam Music, Turkish Folk Music, Ethnic Music,Populer Music in Turkey, Arabeque Music, Rap Music, Jazz and Classical Music in Turkey, World Music, Folklore researchs in Turkish Republic. " Teaching methods and techniques used in the course are: lecture, individual study, case study, project preparation, recitals and use of digital resources. |
| Week | Subject | Related Preparation |
| 1) | Introduction to music cultures in Turkey and Identitiy in Music | article and books |
| 2) | What is Folklore? To explain tradition and its sub-meanings. | article and books |
| 3) | Maqam Music | article and books |
| 4) | Turkish folk music in the projection of Anatolian Folkloric music. | article and books |
| 5) | Ethnic Musics of Turkey in the context of postmodernism | article and books |
| 6) | The tradition of Ashik | article and books |
| 7) | The interaction between folkloric and popular music in Turkey. The pioneers and extentions of the field : Anatolian Rock, Anatolian Pop, Anatolian Jaz- | Article and books |
| 8) | Midterm Week | |
| 9) | Identity theories in Music, Alevi Musics, İslamic Musics | article and books |
| 10) | Jazz music in Turkey | article and books |
| 11) | "Culture industry" theory and entertainment music | article and books |
| 12) | Rap music in Turkey | article and books |
| 13) | Classical Music in Turkey : Contemporary Turkish composers | article and books |
| 14) | Hybridization and Globalisation in Music " World Music" | article and books |
| Course Notes / Textbooks: | Kutluk Fırat, Cumhuriyetin Müzik Politikaları, H2o Press, 2019 Reinhard, Kurt , Ursula, Türkiyenin Müziği 1, Sun Press, 2007 Reinhard, Kurt , Ursula, Türkiyenin Müziği 2, Sun Press, 2007 Say, Ahmet, Türkiye'nin Müzik Atlası, Borusan Kültür ve Sanat Press,1998 Greve Martin, Almanya'da "Hayali Türkiye'nin Müziği" Bilgi University Press,2006 Erdener ,Yıldıray, Kars’ta Çobanoğlu Kahvehanesi’nde Âşık Karşılaşmaları - Âşıklık Geleneğinin Şamanizm ve Sufizmle Olan Tarihsel Bağları, YKY, 2019 Aydın, İsmet , Türkiye'de ki Caz Müziği Pratiklerinde Folkorik Öğeler, Master Thesis, BAU Graduated Institute, 2018 |
| References: |
| Semester Requirements | Number of Activities | Level of Contribution |
| Quizzes | 2 | % 40 |
| Homework Assignments | 1 | % 10 |
| 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 | 13 | 3 | 39 |
| Study Hours Out of Class | 13 | 4 | 52 |
| Homework Assignments | 1 | 7 | 7 |
| Quizzes | 2 | 10 | 20 |
| Final | 1 | 2 | 2 |
| Total Workload | 120 | ||
| 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. | 4 |
| 2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 3 |
| 3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 5 |
| 4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 4 |
| 5) | To communicate effectively with advisee, colleagues for effective professional relationships. | 4 |
| 6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 5 |
| 7) | To use life-long learning, problem-solving and critical thinking skills. | 4 |
| 8) | To act in accordance with ethical principles and values in professional practice. | 3 |
| 9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 3 |
| 10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 4 |
| 11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 5 |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 4 |