GEP0132 Trends in Classical MusicBahçeşehir 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
GEP0132 Trends in 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:
Course Coordinator : Dr. BURCU ALARSLAN ULUDAŞ
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) The age of classicim cd
2) J.Haydn, W.A.Mozart and Terminology (Chamber Music) dvd
3) W.A.Mozart’s Operas, L.W.Beethoven cd dvd
4) The 19.th century in music , F. Schubert, Terminology Lied
5) Music in Germany: R.Schumann, J.Brahms cd
6) Music in France :C. Saint Saens, Cesar Franc, G. Bizet ect….
7) Polish Music , F.Chopin Term. ( Vals, Mazurca, Polonaise ) recollection DVD and CD
8) Hungarien Music F. Liszt Ter. ( Rhapsody) cd
9) Russian Romantics P.İ.Tchaykosky. S. Rachmaninov, ect…
10) Music in Norvey and Finland E.Grieg, J. Sibelius
11) The Opera in Italy and Germany G.Rossini,G.Verdi, G.Puccini R.Wagner cd, dvd
12) The end of 19. Century and early 20. Century in Europe Debussy, Ravel, Carl Orff, Respighi cd
13) Music in Russia S. Prokofiev, I.Stravinsky, D. Shostokovich ect.. dvd
14) Music in Turkey and Recollection cd
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.