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Week |
Subject |
Related Preparation |
1) |
Introduction to the course. |
What is theatre? Define Theatre and main therms. |
2) |
Anatolian Civilizations and Theatre. |
Pragmatism in Anatolia, and Religious Ceremonies. |
3) |
Ottoman Period Art in Ottoman Palace. |
survey of different periods of Ottoman and Theatre. |
4) |
Tradational Turkish Theatre |
General View to Tradational plays. |
5) |
Meddah and Shadow Theatre |
Terms of Tradational theatre plays, History of Karagöz, and audince at Ottoman. Characters, Ferhan Şensoy, Stand-up Shows. |
6) |
Ortaoyunu – Tuluat Theatre |
improvisation theatre, and main elements , main characters and history of Ortaoyunu. Nejat uygur.
İsmail Dümbüllü.
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7) |
Local (village) plays, acrobats,jugglers and illusionists in Turkish Culture. |
Different forms and types of tradational Turkish plays. |
8) |
Tanzimat Period Effect of Tanzimat |
(reform) in Turkish theatre, new playwrights and adoptations. Şinasi / Şair Evlenmesi, Güllü Agop, Gedik Paşa Theatre, Namık Kemal |
9) |
Republic Period -1 Turkish theatre in (1923-1960) |
plays, new companies, playwrights, reforms. Muhsin Ertuğrul , Darülbedayi. Goverment Theatre. |
10) |
Republic Period - 2 Turkish theatre in (1960 -1980) |
plays, new companies, playwrights, reforms. Haldun Dormen, Genco Erkal, Haldun Taner etc. |
11) |
Contemporary Turkish Theatre From 1980 to now. |
Murathan Mungan, Yiğit Sertdemir, Dot, Krek, Kumbaracı, etc.. |
12) |
Modern Turkish playwrights |
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13) |
Analysis of a modern play |
Will be chosen according to the play being performed in İstanbul. |
14) |
Comparison: contemporary Turkish theatre and western theatre. |
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15) |
Final Exam |
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16) |
Final Exam |
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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. |
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2) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
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3) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
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4) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
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5) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
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6) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
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7) |
To use life-long learning, problem-solving and critical thinking skills. |
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8) |
To act in accordance with ethical principles and values in professional practice. |
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9) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
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10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
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11) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
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12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
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