HISTORY OF ARCHITECTURE AND INTERIOR ARCHITECTURE PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
ICM355	HISTORY OF ARCHITECTURE AND INTERIOR ARCHITECTURE	5	3	3	5

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 :	Elective
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 have information about the history of interior architecture, introduction to art movements and interior space practices throughout the ages with examples.
Contents of the Course Unit:	Contents of the course include the subjects such as primitive constructions and construction techniques after people adopted a sedentary life since the first age, Ancient Greece and Roma, Early Christian Architecture and Byzantium, İslamic Architecture and Asia, Late Middle Ages Gothic, Renaissance, Baroque and Rococo, England and Colonial Architecture, Industrial Revolution, 19th Century and aesthetic movements, Art Nouveau, Jugendstil, Wiener Secession Eclecticism, Art Deco and industrial design, Modernism and modern movements.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Define the art movements throughout the ages.
Explain the construction and construction techniques from first ages till today according to their periods.
Give examples of artistic effects between historical periods.
List the socio-cultural and socio-economic events in the history in terms of construction and construction techniques.
Discover the historical processes in terms of construction and construction techniques.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Introduction to syllabus. Introduction to course materials	Course Description	PowerPoaPowerPoint Presentation, Discussion, Discussion on the topic
2	Analysis on course materials. Revision of the previous week	Ancient Greek	PowerPoint Presentation, Discussion, Discussion on the topic
3	Analysis on course materials. Revision of the previous week	Ancient Rome	PowerPoint Presentation, Discussion, Discussion on the topic
4	Analysis on course materials. Revision of the previous week	Gothic	PowerPoint Presentation, Discussion, Discussion on the topic
5	Analysis on course materials. Revision of the previous week	Renaissance	PowerPoint Presentation, Discussion, Discussion on the topic
6	Analysis on course materials. Revision of the previous week	Baroque / Rococo	PowerPoint Presentation, Discussion, Discussion on the topic
7	Analysis on course materials. Revision of the previous week	Neoclassical	PowerPoint Presentation, Discussion, Discussion on the topic
8	-	MID-TERM EXAM	-
9	Analysis on course materials. Revision of the previous week	Arts And Crafts /	PowerPoint Presentation, Discussion, Discussion on the topic
10	Analysis on course materials. Revision of the previous week	Art Nouveau	PowerPoint Presentation, Discussion, Discussion on the topic
11	Analysis on course materials. Revision of the previous week	Art Deco	PowerPoint Presentation, Discussion, Discussion on the topic
12	Analysis on course materials. Revision of the previous week	Bauhaus	PowerPoint Presentation, Discussion, Discussion on the topic
13	Analysis on course materials. Revision of the previous week	Le Corbusier	PowerPoint Presentation, Discussion, Discussion on the topic
14	Analysis on course materials. Revision of the previous week	Frank Lloyd Wright	PowerPoint Presentation, Discussion, Discussion on the topic
15	Analysis on course materials. Revision of the previous week	Mies Van Der Rohe	PowerPoint Presentation, Discussion, Discussion on the topic
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Turani, A. (2003), Dunya Sanat Tarihi, Istanbul: Remzi Bookstore
Roth, L.M. (2014), Mimarligin Oykusu, Istanbul: Kabalcı Bookstore
Gombrich, E.H. (2007), Sanatin Oykusu (Omer Erduran, Erol Erduran, Trns.), Istanbul: Remzi Bookstore
Mutlu, B. (2001), Mimarlik Tarihi Ders Notlari, Mimarlık Vakfı Enstitüsü Publications
Moffett, M., Fazio, W.M., Wodehouse, L. (2008), A World History of Architecture, Laurence King Publishing
Kostof, S. (1994), A History of Architecture: Settings and Rituals, OUP USA Publisher, 2nd Edition
Ozer, B. (1986), Yorumlar; Resim, Heykel, Mimarlik, Mimar Sinan Universitesi Publications
Dincel, K. & Isik, Z. (1979), Mobilya Sanat Tarihi, Ankara: Milli Eğitim Basımevi
Kaptan, B.B. (2013), Kultur ve Ic Mimarlik, Seckin Publications
Kuban, D. (2016), Caglar Boyunca Turkiye Sanatinin Anahatlari, Istanbul: Yapi Kredi Publications

ASSESSMENT
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

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.

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.

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
2	Will be able to create individual menus using the principle of healthy eating plate.

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.

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.

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	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.

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.
2	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.

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	12	3	36
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	12	3	36
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	42	0	126