GEP0123 Special Topics in TheatreBahçeşehir 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
GEP0123 Special Topics in 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): Instructor SERKAN ÜSTÜNER
Recommended Optional Program Components: none
Course Objectives: Fully explore an in-depth methodology of reading, analyzing and understanding a play script intended for production. Investigate techniques used to determine how to read a play for its' structure, scrutinizing the playwright's methods of creating theatre through plot, character and imagery, and understanding how scripts "mean" to the professional reader and theatre-goer as distinct from other forms of literature.

Learning Outcomes

The students who have succeeded in this course;
1-To identify and define different theatre genres, styles , theatre spaces and contemporary theatre forms.
2- To be able to develop critical thinking and writing, the ability to analyze, intrepret , synthesize and evaluate literary materials.
3- Identify and apply basic elements of playwriting: plot, character, setting, point of view, tone, mood, and theme.
4- Identify and discuss relevant historical, cultural and contextual
information, as well as dramatists’ biographical data for the selected plays in the course.
5- To study spesific topics “a play” in a depth-manner.
6-To improve their ability to draw links among diverse literary texts and establish critical connections.
7- To analyze and discuss the principles of dramatic structure and theatre criticism and identify and analyze the objectives of theatre including education, entertainment & enlightenment.

Course Content

The purpose of this course is to explore spesific theatre genres, methods, and learn how to read, understand and analyse a Theatre Play.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction to course. What is theatre, what is script , difference between novels and scripts. Short plays and Little Prince
2) Function of Theare / Terminology Why people need art, theatre? Discussion: Art is necessity or luxury? Theatre terms.
3) Critical View to plays Read some theatre Criticisms and Review.
4) Analyse Methods Avant-garde Theatre Reading and Understanding a play with some short Peter Bürger ve Cristopher Inn
5) Literary analysis Methods. plot, character, setting, point of view, tone, mood, and theme
6) Read / Act a play in Class and Discussion about play. Read a play “Silent Clock” and discussion.
7) Absurd Theatre Samuel Beckett, Eugune Ionesco plays
8) Introduction to Dramaturgy Hülya Nutku’s “ Dramaturji Sahne Bilimi”
9) Play Analysis and Discussion Grotowoski Method Thomas Richards- Grotowski Tekniği
10) In-Yer-Face Theatre in England Royal Court and playwrights: Anthony Neilson, Joe Penhall, Sarah Kane.
11) Read / Act a Play in Class , Sarah Kane’s “ Blasted”
12) Play Analysis and discussion See a Performance of playwright; Philip Ridley, Martin McDonagh or Mark Ravenhill.
13) Debate- Violance in Theatre plays Discussion: Try to catch and defend different point of views on play: a new play that’ll be chosen in class.
14) Play Analysis and Discussion Critical Writing Choose a contemporary playwright and present the play.
15) Final Exam
16) Final Exam

Sources

Course Notes / Textbooks:
References: References Grotowoski ve Fiziksel Eylem – Thomas Richards
Avant-Garde Tiyatro – Christopher İnn
Absürd Tiyatro – Martin Esslin
Aleks Sierz – Britanya’da Suratına Tiyatro

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 1 % 5
Application 3 % 5
Project 1 % 10
Midterms 1 % 30
Final 1 % 50
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 3 42
Application 3 3 9
Study Hours Out of Class 3 4 12
Project 1 5 5
Homework Assignments 3 4 12
Midterms 1 5 5
Final 1 8 8
Total Workload 93

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.