| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GSF123 | ART AND DESIGN HISTORY I | 1 | 3 | 3 | 4 |
GENERAL INFORMATION |
|
|---|---|
| Language of Instruction : | Turkish |
| Level of the Course Unit : | BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
| Type of the Course : | Compulsory |
| Mode of Delivery of the Course Unit | - |
| Coordinator of the Course Unit | Prof. ASLI ALBAYRAK |
| Instructor(s) of the Course Unit | Lecturer ŞERMİN AYŞE TEPE |
| Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
|
|---|---|
| Objectives of the Course Unit: | This course aims to provide the student with the competence to interpret the relation between art and design, the historical evolution of design starting from prehistoric ages, need- tool making concept within the context of civilizations and advancing technology. |
| Contents of the Course Unit: | Contents of the course include the subjects such as reviewing the evolution of art and design phenomena, analysis of modern designs within a historical process, introduction of pioneering movements and trends of design. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
|---|
| Define the relationship between art and design. |
| Describe cultural and chronological interactions and evolution of art periods. |
| Explain the effects of contemporary designs on art and design in historical process. |
| Discuss the pioneering trends and trends of design. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
|||
|---|---|---|---|
| Week | Preparatory | Topics(Subjects) | Method |
| 1 | Introduction to syllabus. Introduction to course materials | Introduction to course and general information | Lecture & PowerPoint Presentation |
| 2 | Reading / Research | Overview to prehistoric times art, craft, culture, society | Lecture & PowerPoint Presentation |
| 3 | Reading / Research | Mesopotamia Art | Lecture & PowerPoint Presentation |
| 4 | Reading / Research | Egyptian Art | Lecture & PowerPoint Presentation |
| 5 | Reading / Research | Greek, Rome | Lecture & PowerPoint Presentation |
| 6 | Reading / Research | Byzantine period | Lecture & PowerPoint Presentation |
| 7 | Reading / Research | Romanesco | Lecture & PowerPoint Presentation |
| 8 | - | MID-TERM EXAM | - |
| 9 | Reading / Research | Early Gothic and Gothic period | Lecture & PowerPoint Presentation |
| 10 | Reading / Research | Renaissance | Lecture & PowerPoint Presentation |
| 11 | Reading / Research | Mannerism and Baroque period | Lecture & PowerPoint Presentation |
| 12 | Reading / Research | Mannerism and Baroque period. Features of periods before Industrial Revolution and their understanding of production | Lecture & PowerPoint Presentation |
| 13 | Reading / Research | Technical Visit | Lecture & PowerPoint Presentation |
| 14 | Reading / Research | 1851 Industrial Revolution and art and design characteristics after this period | Lecture & PowerPoint Presentation |
| 15 | Reading / Research | Impressionism and post-impressionism | Lecture & PowerPoint Presentation |
| 16 | - | FINAL EXAM | - |
| 17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
|---|
| 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 |
ASSESSMENT |
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|---|---|---|---|
| Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
| Level of Contribution | |||||
|---|---|---|---|---|---|
| 0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
|||||||
|---|---|---|---|---|---|---|---|
Theoretical |
|||||||
| Programme Learning Outcomes | Level of Contribution | ||||||
| 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 |
|||||||
| Programme Learning Outcomes | Level of Contribution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Will be able to know the science behind cooking.
|
0 | |||||
SKILLS |
|||||||
|---|---|---|---|---|---|---|---|
Cognitive |
|||||||
| Programme Learning Outcomes | Level of Contribution | ||||||
| 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 |
|||||||
| Programme Learning Outcomes | Level of Contribution | ||||||
| 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
|
1 | |||||
| 2 |
Will be able to create individual menus using the principle of healthy eating plate.
|
0 | |||||
OCCUPATIONAL |
|||||||
|---|---|---|---|---|---|---|---|
Autonomy & Responsibility |
|||||||
| Programme Learning Outcomes | Level of Contribution | ||||||
| 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 |
|||||||
| Programme Learning Outcomes | Level of Contribution | ||||||
| 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.
|
1 | |||||
OCCUPATIONAL |
|||||||
|---|---|---|---|---|---|---|---|
Communication & Social |
|||||||
| Programme Learning Outcomes | Level of Contribution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.
|
2 | |||||
| 2 |
Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.
|
2 | |||||
OCCUPATIONAL |
|||||||
|---|---|---|---|---|---|---|---|
Occupational and/or Vocational |
|||||||
| Programme Learning Outcomes | Level of Contribution | ||||||
| 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.
|
1 | |||||
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
|||
|---|---|---|---|
Workload for Learning & Teaching Activities |
|||
| Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
| 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 |
| Total Workload of the Course Unit | 132 | ||
| Workload (h) / 25.5 | 5,2 | ||
| ECTS Credits allocated for the Course Unit | 5,0 |