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
GEP0121 Introduction to Theatre 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 : Instructor SERKAN ÜSTÜNER
Course Lecturer(s): Assist. Prof. ELİF BAŞ
Instructor SERKAN ÜSTÜNER
Recommended Optional Program Components: none
Course Objectives: This course is a general survey of theater including the exploration of dramatic literature, theory, criticism, and “theatre history” from the begining to the present. Course is designed to provide an overview of theatrical elements, tools, and applications. Goal is to encourage students’ understanding and enjoyment of theater and to increase students' appreciation, and critical perceptions of the theatrical event. Attendance at plays required

Learning Outcomes

The students who have succeeded in this course;
1- To define and identify the different periods of theatre history, dramatic theories and dramatic literature.
2-To able to to develop an appreciation for theatre as an art form and a reflection of society.
3-To understand and analyze the relationship between culture and
theatre.

4- To identify , define and compare different major theatre genres, styles and
different forms of drama.

5- To describe the functions of the various theatre personnel such as director, dramaturg, actor and adaptors etc..

6- To identify and use theatre terminology to describe such terms as tragedy,
comedy, foyer,tirade, farce, voice, movement, style, and plot.

7- To able to define, interpret and criticize contemporary theatre by comparing with different forms from history.

8- To learn and identify a process of analyzing theatre to become a more
critical audience member

Course Content

History of theatre from the begining to present, Art of Drama, Theatre Terminology, Different theatre genres, Curical playwrights, directors, actors and plays and theatre theorists. See plays and Evaluation

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction to the Course Try to define, describe what is theatre
2) Begining of the Theatre Roots of theatre , BC 500.
3) Ancient Civilizations and Theatre Ancient Egypt, Anatolian Civilizations and effects of pragmatism on theatre
4) Ancient Greek Theatre Life in Athens, Dionysos Carnival and theatre competitions in Athens. Thespis.
5) Poetika by Aristotales / Comedy and Tragedy Define ancient comedia and tragedia according to Aristo’s Poetika. Euruipides, Aiskhulos, Sofokles and Aristophanes.
6) Rome Theatre Life, Colosseum/Gladiators and theare in Rome. Terentius and Plautus.
7) Theatre Terminology and Function of director, actor and adaptor. Define terms of theatre and understand how directors , actors make live theatre from raw material.
8) Medieval Theatre How religion and theatre effects each other in that age about 1000 years? Morality plays. Everyman.
9) Renaissance and Theatre Renaissance in Spain, France and Italy-Commedia Dell’arte
10) Queen Elizabeth and Theatre Literature and art in 16th centruy and William Shakespeare
11) Art Movements /Bertolt Brecht and Epic Theatre Classic , naturalist, romantic, expressionist, symbolist theatre. Brect’s Epic Theatre and his plays.
12) Stanislavski, Chekov ve Moscow Art Theatre Stanislavski’s theatre method and his works with Anthon Chekov. Chekov’s plays.
13) Contemporary Theatre 1 General view to modern playwright, plays in Europe
14) Contemporary Theatre 2
15) Final Exam
16) Final Exam

Sources

Course Notes / Textbooks:
References: Dünya Tiyatro Tarihi 1- 2 / Özdemir Nutku
Tiyatro Tarihi /Memet Fuat
Antik Yunan Tragedyaları / Sofokles, Eurupides
Poetika / Aristotales
Bütün Oyunları / Shakespeare, Brecht, Çehov
Dram Sanatı / Özdemir Nutku
Dünden Bugüne Tiyatro Düşüncesi / Sevda Şener

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 1 % 5
Application 3 % 5
Homework Assignments 2 % 10
Midterms 1 % 30
Final 1 % 50
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
Field Work 3 3 9
Study Hours Out of Class 3 4 12
Homework Assignments 3 3 9
Midterms 1 6 6
Final 1 12 12
Total Workload 90

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.