| 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 |
| GEP0802 | Aesthetic and Philosophy | 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: | English |
| Type of course: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Instructor SERKAN ŞİMŞEK |
| Recommended Optional Program Components: | None |
| Course Objectives: | The aim of this course is to conduct studies in the field of aesthetics and to provide a historical overview of general art concepts from the perspective of art criticism. |
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The students who have succeeded in this course; Students who successfully complete this course will, 1. discuss philosophical perspectives on Beauty and Art. 2. acquire mastery of terminology related to Aesthetics and Art. 3. learn fundamental philosophical concepts that clarify the phenomena of Beauty and Art. 4. study and articulate prominent aesthetic views within the history of philosophy. 5. recognize the opportunities provided by examining art through a philosophical view. 6. understand ways to address differences between various views on art. 7. comprehend contemporary debates concerning art and artworks. |
| The course have topics such as the objective existence of artworks and the subjective perception of art, beauty and infinity, art and nature, issues of meaning and interpretation in art disciplines, and art as a goal to be achieved. In addition to examining the thoughts of philosophers such as Platon, Aristoteles, Kant, and Hegel on art and beauty, the paradigms of contemporary aesthetics will be discussed through the practice of critically analyzing artworks. Teaching methods and techniques used in the course are: lecture, reading, individual work, discussion. |
| Week | Subject | Related Preparation |
| 1) | Introduction | |
| 2) | Contemporary Art Aesthetics and Criticism | Exhibition Discussions |
| 3) | Contemporary Art Aesthetics and Criticism | Exhibition Discussions |
| 4) | Subjectivist and Objectivist Approaches in Art Criticism | Course notes |
| 5) | Normative Epistemology in Art History | Course notes |
| 6) | Speculative Epistemology in Art History | Course notes |
| 7) | Heteronomy and Autonomy in Aesthetics | Course notes |
| 8) | Midterm Week | |
| 9) | Platon's Philosophy and Art | Course notes |
| 10) | The Development of Philosophy and Art Thought in Ancient Greece: Pythagoras and Heraclitus | Course notes |
| 11) | Aristotle's Philosophy and Art | Course notes |
| 12) | Aesthetics from Antiquity to the Modern Age: Aristoxenus and Baumgarten | Course notes |
| 13) | Kant's Philosophy and Art | Course notes |
| 14) | Hegel's Philosophy and Art | Course notes |
| Course Notes / Textbooks: | None |
| References: | Afşar Timuçin, Aesthetics, Bulut Publishing, 2008. Nejat Bozkurt, Theories of Art and Aesthetics, Asa Publishing, 2000. İoanna Kuçuradi, Looking at Art with Philosophy, Şiir-Tiyatro Publishing, Ankara, 1979. Hegel, Aesthetics: Lectures on Fine Art. Hegel, Science of Logic. Hegel, Phenomenology of Spirit. Kant, Critique of Pure Reason. Kant, Critique of Judgment. Aristotle, Poetics. Aristotle, Politics. Plato, Symposium. Plato, The Republic. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 14 | % 20 |
| Quizzes | 3 | % 30 |
| 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 |
| Quizzes | 3 | 10 | 30 |
| Final | 1 | 2 | 2 |
| Total Workload | 123 | ||
| 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 |