| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GSF124 | ART AND DESIGN HISTORY II | 2 | 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 | |
| Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
|
|---|---|
| Objectives of the Course Unit: | 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. |
| Contents of the Course Unit: | 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 |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
|---|
| 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. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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|---|---|---|---|
| Week | Preparatory | Topics(Subjects) | Method |
| 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 | - |
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
|
0 | |||||
| 2 |
Will be able to create individual menus using the principle of healthy eating plate.
|
0 | |||||
OCCUPATIONAL |
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|---|---|---|---|---|---|---|---|
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.
|
2 | |||||
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.
|
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 |
|||||||
| 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.
|
0 | |||||
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 |