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Week |
Subject |
Related Preparation |
1) |
Introduction to the Course.
Review of general concepts (renaissance, reform…) |
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2) |
16th century England
The Tudors, Queen Elizabeth, Literature and art in the 16th century
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3) |
Life and works of Shakespeare.
His life, works, general characteristics of his works, common themes (from selected texts), his tragedies, comedies and historical plays. |
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4) |
Shakespeare’s Tragedies Terms related to tragedy (tragic hero, tragic flaw…)
Close reading - Hamlet...
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5) |
Hamlet:morality, corruption, ambition, action—madness
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Reading - Hamlet |
6) |
Hamlet
Viewing parts of two film adaptations of Hamlet:
Laurence Olivier’s 1948 version and Kenneth Branagh’s 1997 version
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7) |
Shakespeare the Poet
What is a sonnet?
The “ Young Man” and the “Dark Lady”
Themes: Art, immortality, time, death
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8) |
Review |
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9) |
Guest lecturer - discussion of one of the plays we've watched. |
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10) |
One of Shakespeare's tragedies (Macbeth, Othello or Merchant of Venice) |
Reading |
11) |
Continue analyzing the play (tragedy). |
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12) |
Shakespeare’s Comedies Theme
Appearance and Reality
How Shakespeare constructes a complex orchestration between different characters and between appearance and reality and how he uses this pattern to comment on a variety of human foibles. Selected readings from A Midsummer Night’s Dream
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Reading - A Midsummer Night’s Dream |
13) |
A Midsummer Night’s Dream continued... |
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14) |
Shakespeare’s Fools:
The wisdom of Shakespeare’s fools.
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15) |
Final Exam |
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16) |
Final Sınavı |
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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 |
2) |
To act in accordance with ethical principles and values in professional practice. |
3 |
3) |
To use life-long learning, problem-solving and critical thinking skills. |
4 |
4) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
4 |
5) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
4 |
6) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
2 |
7) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
2 |
8) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
2 |
9) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
1 |
10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
2 |
11) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
2 |
12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
2 |