Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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STV458 | EAST ASIAN CINEMA | 5 | 3 | 3 | 5 |
GENERAL INFORMATION |
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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 |
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Objectives of the Course Unit: | The main objective of the course is to examine the richness of the audiovisual ties with the original cultural roots of the Far East and Asia Cinema and to reveal their appearance in cinema. In this context, similarities and differences in different aesthetic categories are the main subjects of this course. |
Contents of the Course Unit: | In this course, the culture and art history of Far Asian cinema will be examined. In this context, the relation between the cultural roots and the visual structure of the Far Asian cinema will be established. Then, through the film samples of Far Asian cinema, the visual structures and other structures belonging to the aesthetic category will be examined in these films and compared with Hollywood film samples. Sample films from these films will be watched and discussed. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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To have information about the history of Far Asian painting and other visual arts. |
Recognize the prominent countries and directors in Far Asian cinema. |
To know the differences of mainstream visual narrative structure with the mainstream cinema in the films of Asian countries and directors. |
To be able to see the relations between culture and cinema. |
To be able to analyze the relations between local and universal culture through visual culture. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | Research on the subject | Far Asian History and Culture | Lecture, Film Screening, Discussion |
2 | Research on the subject | Visual arts in Far Asia | Lecture, Film Screening, Discussion |
3 | Research on the subject | Origins of Visual Aesthetics | Lecture, Film Screening, Discussion |
4 | Research on the subject | The aesthetics of narrative structure | Lecture, Film Screening, Discussion |
5 | Research on the subject | Japanese Cinema and Directors | Lecture, Film Screening, Discussion |
6 | Research on the subject | Film Examples and Analyzes | Lecture, Film Screening, Discussion |
7 | Research on the subject | South Korean Cinema and Directors | Lecture, Film Screening, Discussion |
8 | - | MID-TERM EXAM | - |
9 | Research on the subject | Film Examples and Analyzes | Lecture, Film Screening, Discussion |
10 | Research on the subject | Chinese Cinema and Directors | Lecture, Film Screening, Discussion |
11 | Research on the subject | Film Examples and Analyzes | Lecture, Film Screening, Discussion |
12 | Research on the subject | Hong Kong Cinema and Directors | Lecture, Film Screening, Discussion |
13 | Research on the subject | Film Examples and Analyzes | Lecture, Film Screening, Discussion |
14 | Research on the subject | Vietnam Cinema and Directors | Lecture, Film Screening, Discussion |
15 | Research on the subject | Film Examples and Analyzes | Lecture, Film Screening, Discussion |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Novell-Smith, G. (2003). Dünya Sinema Tarihi. Ahmet Fethi (Çev.). İstanbul: Kabalcı Publishing. |
Carter, D. (2011). Doğu Asya Sineması. İstanbul: Kalkedon Publishing. |
Oylum, R. (2011), Uzakdoğu Sineması, İstanbul: Başka Yerler. |
Richards, A. (2011), Asya Korku Sineması, İstanbul: Kalkedon Yayınları. |
Chu, Y. (2003), Hong Kong Cinema: Coloniser, Motherland and Self. London and New York: Routledge Curzon. |
Lim, S.H. (2020),The Chinese Cinema Book, British Film Institute. |
Ahn, S. J. (2012). The Pusan International Film Festival: South Korean Cinema and Globalization. Hong Kong: Hong Kong University Press. |
Sudo, N.& Tanikawa, T. (2019) Cultural Politics around East Asian Cinema: 1939-2018, Kyoto: Trans Pacific Press. |
Yau Shuk-ting Kinnia (2011) East Asian Cinema and Cultural Heritage: From China, Hong Kong, Taiwan to Japan and South Korea, London: Palgrave Macmillan. |
Cheung, R. (2015) New Hong Kong Cinema: Transitions to Becoming Chinese in 21st-Century East Asia, New York: Berghahn Books. |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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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
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KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Will be able to know the science behind cooking.
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SKILLS |
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Cognitive |
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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.
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SKILLS |
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Practical |
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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
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2 |
Will be able to create individual menus using the principle of healthy eating plate.
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OCCUPATIONAL |
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Autonomy & Responsibility |
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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.
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OCCUPATIONAL |
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Learning to Learn |
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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.
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OCCUPATIONAL |
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Communication & Social |
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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.
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2 |
Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.
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OCCUPATIONAL |
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Occupational and/or Vocational |
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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.
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2 |
Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
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3 |
Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.
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WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
Lecture & In-Class Activities | 14 | 3 | 42 |
Preliminary & Further Study | 14 | 2 | 28 |
Land Surveying | 0 | 0 | 0 |
Group Work | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Reading | 7 | 2 | 14 |
Assignment (Homework) | 5 | 3 | 15 |
Project Work | 0 | 0 | 0 |
Seminar | 3 | 3 | 9 |
Internship | 0 | 0 | 0 |
Technical Visit | 7 | 2 | 14 |
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 | 2 | 2 |
Preparation for the Final Exam | 0 | 0 | 0 |
Mid-Term Exam | 1 | 2 | 2 |
Preparation for the Mid-Term Exam | 0 | 0 | 0 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 52 | 0 | 126 |
Total Workload of the Course Unit | 126 | ||
Workload (h) / 25.5 | 4,9 | ||
ECTS Credits allocated for the Course Unit | 5,0 |