ECTS - Theatrical Entrepreneurial Skills

Theatrical Entrepreneurial Skills (ART268) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Theatrical Entrepreneurial Skills ART268 Fall and Spring 3 0 0 3 4
Pre-requisite Course(s)
N/A
Course Language English
Course Type Elective Courses
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Discussion, Drill and Practice.
Course Coordinator
Course Lecturer(s)
Course Assistants
Course Objectives Self-confidence in communication skills, creativity, and emotional intelligence that are bolstered by theater training play a significant role in determining a person’s success and happiness in personal and professional life. This course aims to equip students with theatrical skills that can be useful to sharpen their entrepreneurial skills.
Course Learning Outcomes The students who succeeded in this course;
  • Learn basic theatrical skills and manage to apply them to real life scenarios to perform better in business life.
Course Content Developing entrepreneurial skills through the art of theater.

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 Introduction to the course
2 Willingness to take risks
3 Skills development & self-confidence
4 Body language and entrepreneurship
5 Expressing feelings and thoughts
6 Speech to the audience
7 Acting for creative entrepreneurs
8 Acting for creative entrepreneurs
9 Script analysis and the common core
10 Making strong first impression
11 Critical thinking in entrepreneurship
12 Improving creativity
13 Listening skills
14 Overcoming Stage Fright
15 Collaborative team teaching
16 Final Assessment

Sources

Other Sources 1. Barker, C. (2010). Theatre Games: A New Approach to Drama Training. London: Bloomsbury Academic Publishing.
2. Kolb, B. M. (2015). Entrepreneurship for the Creative and Cultural Industries. New York: Routledge.
3. Prendergast, M. ve Saxton, J. (2010). Applied Theatre: International Case Studies and Challenges for Practice. Chicago: The University of Chicago Press.

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation - -
Laboratory - -
Application 8 10
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments 3 60
Presentation - -
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury - -
Final Exam/Final Jury 1 30
Toplam 12 100
Percentage of Semester Work 70
Percentage of Final Work 30
Total 100

Course Category

Core Courses X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

The Relation Between Course Learning Competencies and Program Qualifications

# Program Qualifications / Competencies Level of Contribution
1 2 3 4 5
1 Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics.
2 Identifies and analyzes nutritional problems at the individual and societal levels and produces evidence-based solutions.
3 Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams.
4 Plans, implements, and develops policies for appropriate nutrition interventions and education, taking into account the age, gender, socio-cultural, economic, and health status of individuals and communities.
5 Effectively uses field-specific technological equipment and information technologies.
6 Acquires the ability to communicate in writing and orally in Turkish and a second foreign language on topics related to the field of Nutrition and Dietetics.
7 Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education.
8 Acts with professional ethics and a sense of responsibility, demonstrating awareness of the universal and societal impacts of the dietitian profession and its legal consequences.
9 Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels.
10 Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions.
11 Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries.

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 16 3 48
Laboratory
Application 8 2 16
Special Course Internship
Field Work
Study Hours Out of Class
Presentation/Seminar Prepration
Project
Report
Homework Assignments 3 7 21
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury
Prepration of Final Exams/Final Jury 1 15 15
Total Workload 100