SANAT VE TASARIM TARİHİ II DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
GSF124	SANAT VE TASARIM TARİHİ II	2	3	3	4

DERS BİLGİLERİ
Dersin Öğretim Dili :	Türkçe
Dersin Düzeyi	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Prof. ASLI ALBAYRAK
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	This course aims to provide the student with the competence to interpret general characteristics of Middle Ages, Renaissance and Pre-Industrial Revolution periods and their concept of production, and their effects on contemporary art and design.
İçerik:	Contents of the course include the subjects such as contributing to the interpretation and creative processes of today's designers by relating the design to the historical, sociocultural and political events, introduction of the pioneering movements and trends of design analysing Contemporary designs in historical process

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Define the general characteristics of the Middle Ages, Renaissance and Pre-Industrial Revolution periods and their concept of production according to Art and design relations.
Describe the changes experienced after Industrial Revolution.
Explain the important design concepts of the twentieth century and their effects on contemporary art and design.
Discuss the relationship between history processes of art and contemporary design and visuality.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Introduction to syllabus. Introduction to course materials	Introduction to the course, discussion on titles from previous term	Lecture & PowerPoint Presentation
2	Reading / Research	William Morris. Impacts of Art Nouveau on art and design.	Lecture & PowerPoint Presentation
3	Reading / Research	Expressionism, Symbolism	Lecture & PowerPoint Presentation
4	Reading / Research	’Arts and Crafts’’ movement	Lecture & PowerPoint Presentation
5	Reading / Research	William Morris. Impacts of Art Nouveau on art and design.	Lecture & PowerPoint Presentation
6	Reading / Research	Efforts of Avant-garde artists on integrating technology to art	Lecture & PowerPoint Presentation
7	Reading / Research	Futurism, Constructivism, De Stijl	Lecture & PowerPoint Presentation
8	-	MID-TERM EXAM	-
9	Reading / Research	Rise of Bauhaus and Walter Gropius	Lecture & PowerPoint Presentation
10	Reading / Research	Cubism and Favism	Lecture & PowerPoint Presentation
11	Reading / Research	Modern Art - Abstract Art	Lecture & PowerPoint Presentation
12	Reading / Research	Dadaism, Surrealism, Pop Art.	Lecture & PowerPoint Presentation
13	Reading / Research	Technical Visit	Lecture & PowerPoint Presentation
14	Reading / Research	Postmodernism, Minimalism and Conceptual Art.	Lecture & PowerPoint Presentation
15	Reading / Research	Art and Technology: Impacts of machine century on art and design	Lecture & PowerPoint Presentation
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Akurgal, E. (1998), Anadolu Kultur Tarihi, Ankara: TUBITAK Publications
Winckelmann, J.J. (2012), Antikcag Sanat Tarihi (Oguz Ozugul, Trns.), Istanbul: Say Publications
Akyurek, E. (1996), Bizans´ta Sanat ve Rituel, Istanbul: Kabalci Publications
Fischer, E. (2012), Sanatin Gerekliligi (Cevat Capan, Trns.), Istanbul: Payel Publications
Gombrich, E.H. (2007), Sanatin Oykusu (Omer Erduran, Erol Erduran, Trns.), Istanbul: Remzi Bookstore
Gombrich, E.H. (2015), Sanat ve Yanilsama (Ahmet Cemal, Trns.), Istanbul: Remzi Bookstore
Comert, B. (2010), Mitoloji ve Ikonografi, Ankara: De Ki Publications
Wolfflin, H. (1990), Sanat Tarihinin Temel Kavramlari (Haytrullah Ors, Trns.), Istanbul: Remzi Bookstore
Bulut, U. (2003), Avrupa Resminde Uslup ve Anlam Iliskisi, Istanbul: Arkeoloji ve Sanat Publications
Turani, A. (2003), Dunya Sanat Tarihi, Istanbul: Remzi Bookstore
Tansug, S. (1995), Resim Sanatının Tarihi, Istanbul: Remzi Bookstore
Beksac, E. (2012), Ortacag Avrupasinda Resim Sanati, Canakkale: Paradigma Akademi Publications
Hauser, A. (1984), Sanatin Toplumsal Tarihi, Istanbul: Remzi Bookstore
Eczacibasi Sanat Ansiklopedisi, Istanbul: YEM Publications, 1997
Sozen, M. & Tanyeli, U. (2012) Sanat Kavramlari ve Terimleri Sozlugu, Istanbul: Remzi Bookstore
Hollingsworth, M. (2009), Dunya Sanat Tarihi (Rengin Kucukerdogan, Banu Erguder, Trns.), Istanbul: Inkilap Publications
Pischel-Fraschini, G. (1981), Sanat Tarihi Ansiklopedisi (Hasan Kuruyazıcı, Ustun Alsac, Trns.), Gorsel Publications

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama

(0) Etkisiz	(1) En Düşük	(2) Düşük	(3) Orta	(4) İyi	(5) Çok İyi
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules	0

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.	0

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.	0

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines	0
2	Will be able to create individual menus using the principle of healthy eating plate.	0

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.	0

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.			2

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.		1
2	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.		1

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to calculate the cost of an accommodation establishment by creating a financial plan.	0
2	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.	0
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.	0

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	13	6	78
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	3	3
Preparation for the Final Exam	1	3	3
Mid-Term Exam	1	3	3
Preparation for the Mid-Term Exam	1	3	3
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	31	0	132