ECTS - Performing Jazz
Performing Jazz (ART223) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Performing Jazz | ART223 | Fall and Spring | 3 | 0 | 0 | 3 | 4 |
| Pre-requisite Course(s) |
|---|
| None |
| Course Language | Turkish |
|---|---|
| Course Type | Elective Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Demonstration, Discussion. |
| Course Lecturer(s) |
|
| Course Objectives | To inform the students about the music genre “jazz” which became very popular |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Human voice in terms of its anatomy, physiology and its techniques. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Introducing the course and explaining the contents | |
| 2 | Music and musical instruments in the early ages/ Existence of music, using music as in tool- aim relationship | |
| 3 | Introduction to European Music (Evolution of European Music to Jazz in the context of performance, theory, and culture) | |
| 4 | General knowledge of music in Europe between 0-1400 A.D. Basic theoretical definitions and listening | |
| 5 | Discussion, information and samples from Classical and Romantic period | |
| 6 | Discussion, information and samples from Renaissance and Baroque period | |
| 7 | Discussion, information and samples from the Modern and Post-modern period. Evaluation of the transfer of European Music Culture to America in terms of performance | |
| 8 | Midterm assignment, general evaluation and brief summary | |
| 9 | Discovery of America and Jazz performance between 1865- 1919: Worksong and spiritual samples | |
| 10 | Jazz performances from 1866 to 1916: Gospels, Blues, and Ragtime | |
| 11 | 1917-1929 New Orleans Style: Hot Jazz (Old Style) performances | |
| 12 | Swing Jazz in 1930- 1939, famous jazz orchestras | |
| 13 | Bebop Style in 1949- 1953 and performances | |
| 14 | Cool Jazz Style in 1949- 1953 and performances | |
| 15 | Assessment and performance | |
| 16 | Final Assessment |
Sources
| Other Sources | 1. Bergerot, F. (2004). Tarih Boyunca Caz. Ankara: Dost Kitabevi Yayınları. |
|---|---|
| 2. Ulanov, B. (1957). A History of Jazz in America. New York: Pyramid Books Edition. |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | 15 | 10 |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | 3 | 30 |
| Presentation | 1 | 20 |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | - | - |
| Final Exam/Final Jury | 1 | 40 |
| Toplam | 20 | 100 |
| Percentage of Semester Work | 60 |
|---|---|
| Percentage of Final Work | 40 |
| 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 | Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. | |||||
| 2 | Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. | |||||
| 3 | Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. | |||||
| 4 | Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. | |||||
| 5 | Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. | |||||
| 6 | Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. | |||||
| 7 | Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. | |||||
| 8 | Can make all necessary dietary adjustments where special nutrition is required. | |||||
| 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 | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 10 | 2 | 20 |
| Presentation/Seminar Prepration | 1 | 10 | 10 |
| Project | |||
| Report | |||
| Homework Assignments | 3 | 4 | 12 |
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | |||
| Prepration of Final Exams/Final Jury | 1 | 10 | 10 |
| Total Workload | 100 | ||