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
GEP0131	Introduction to Classical Music	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 :	ERMAN TÜRKİLİ
Recommended Optional Program Components:	none
Course Objectives:	Have learned the musical terminology,the evolution of period and types of classical music

Learning Outcomes

The students who have succeeded in this course;
This course aims at enabiling students with a basic understanding of Classical Music using audiovisual techniques.

Course Content

Semester 1; introduction to classical music. 2.semester; Trends in classical music.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Ancient and Middle Age music, Gregorian chants.
2)	Ars Nova Late Middle Age and Terminology
3)	Ouverture, Orotorie, Madrigal	cd
4)	Renaissance Music and Terminology
5)	Music for voices (Opera, Aria, Duet)	dvd
6)	Orchestral Instruments (Strings Woodwinds,Brass)
7)	Homophony,Polyphony,parts and partitions
8)	Baroque Music 1600 - 1700
9)	J.S, Bach, Vivaldi, Scarlatti and opera in Baraque
10)	Chamber Music, Suite
11)	The age of Classicism (Symphony, Concerto)
12)	Classicism in Vienna (Mozart, Haydn, Beethoven)
13)	Classical Symphonies and Terminology
14)	Revision
15)	Final Exam
16)	Final Exam

Sources

Course Notes / Textbooks:	Hocanın verdiği notlar
References:	DVD, CD, Canlı Konserler

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 5
Homework Assignments	1	% 10
Midterms	1	% 35
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
Application	1	2	2
Study Hours Out of Class	4	2	8
Quizzes	3	6	18
Midterms	1	10	10
Final	1	10	10
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.