MUSIC IN TELEVISION AND CINEMA PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
STV368	MUSIC IN TELEVISION AND CINEMA	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:	The aim of this course is to reveal the aims and importance of the use of sound and music in television and cinema, and to apply the learned theoretical knowledge into the projects.
Contents of the Course Unit:	To be able to comprehend sound and music at a basic level for visual productions and to create at least 3 channel music compositions through software used in multiple recording studios and to have knowledge of processing these products in a wave editor.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Understand the basic level of sound and music for television and cinema.
Have information about the history of sound and music.
Applies the technical information learned in the project.
Compares the effects of sound and music on human emotions.
Applies appropriate music to the movie.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	General Knowledge	Fundamentals of Sound	Lecture and Discussion
2	Reading and Research	Fundamentals of Music	Lecture and Discussion
3	Reading and Research	The relationship between music and society	Lecture and Discussion
4	Reading and Research	MIDI Protocol	Lecture and Discussion
5	Reading and Research	Recording Methods	Lecture and Discussion
6	Reading and Research	The Importance of Sound and Music in Editing	Lecture and Discussion
7	Reading and Research	Sound in Television Programs	Lecture and Discussion
8	-	MID-TERM EXAM	-
9	Reading and Research	Music in Television Programs	Lecture and Discussion
10	Reading and Research	Sound in Cinema	Lecture and Discussion
11	Reading and Research	Music in Cinema	Lecture and Discussion
12	Reading and Research	Practices with the student's groups	Discussion and Practice
13	Reading and Research	Practices with the student's groups	Discussion and Practice
14	Reading and Research	Practices with the student's groups	Discussion and Practice
15	Reading and Research	Practices with the student's groups	Discussion and Practice
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Vardar, B. (2009). Sinemada Ses ve Müzik. İstanbul: Es Publications.
Güral, U. (2014). Sinema’da Elektronik Müzik Kullanımı. İstanbul: Detay Publications.
Sayın, Ö., Göknur Bostancı Ege, (2013) Müziğin Toplumsal ve Göstergebilimsel Temelleri, Ege Eğitim Dergisi 2013(14) 106-117.
Sözen, M., Anlatımsal Bir Öge Olarak Sinemada Müzik Kullanımı Yapılanmalar, İşlevler, Analizler Asos Journal Akademik Sosyal Araştırmalar Dergisi Yıl: 3 Sayı:18 Aralık 2015 s.34-65
İlyasoğlu,E., (1999) Zaman içinde Müzik, 5.Baskı, İst.Yapıkredi Kültür Sanat Yayıncılık.
Say, A., (2022) Müzik Tarihi, İst. Islık Yayınları.
Alço,P., Sinema ve Müzik www.idildergisi.com
Doğan, E., (2009) Sinema Filmlerinde İzleyicinin Etkilenmesinde Önemli Bir Rol Oynayan Öğelerden Biri Olarak Film Müziği, Yüksek Lisans Tezi, (Basılmadı) İstanbul Üniversitesi SosyalBilimler Enstitüsü Radyo Televizyon ve Sinema Anasanat Dalı.
Alço, P., (2008) Sinema ve Müzik Kısa bİr Tarihsel Bakış, İdil Dergisi, 02.07.2008, s: 135-148.
Kabataş, M., (2017) Müziğin Sinema Üzerine Etkisi, Doğu Anadolu, Sosyal Bilimler Eğilimler Dergisi 1/2.

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	14	1	14
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	3	3	9
Project Work	3	3	9
Seminar	7	3	21
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	3	3	9
Practice at a workplace	0	0	0
Occupational Activity	3	3	9
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	2	3	6
Report Writing	1	3	3
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