Creative Drama (ART271) Course Detail

Course Name	Course Code	Season	Lecture Hours	Application Hours	Lab Hours	Credit	ECTS
Creative Drama	ART271	Fall and Spring	3	0	0	3	4

Pre-requisite Course(s)
N/A

Course Language	Turkish
Course Type	Elective Courses
Course Level	Bachelor’s Degree (First Cycle)
Mode of Delivery	Face To Face
Learning and Teaching Strategies	Discussion, Drill and Practice.
Course Coordinator
Course Lecturer(s)
Course Assistants
Course Objectives	Development of the students’ self awareness, explore themselves, increased ability to express themselves, understanding the differences of personal and social differences and problem solving with this approach, socializing, development of skills of harmony, development of their skills on self acceptance, self expression, creativity, multiple intelligence
Course Learning Outcomes	The students who succeeded in this course; The student can easily express himself, can develop solutions to problems from different perspectives, can find creative practical solutions. He can focus on himself, his environment and nearby events more precisely. With the developed self awareness, he can realize himself and with his empathy skills, his communication with people and the society is developed.
Course Content	Games and exercises designed by Viola Spolin to stimulate action, relation, spontaneity and creativity of individuals in a group setting; techniques such as warming up games, improvisations, roleplay, writing, story telling etc.

Weekly Subjects and Releated Preparation Studies

Week	Subjects	Preparation
1	Objectives of the course, scope, methods and information on the subjects will be dealt during the course. Introductory applications for the student to understand the method of the course.
2	Applications to let group members get acquainted to the method of the course and each other.
3	Applications to build trust and harmony between each other.
4	Warm up, rhythmic movement games, evaluation.
5	Warm up, focusing games, evaluation.
6	Warm up, sensing games, evaluation.
7	Midterm
8	Warm up, mirror games, evaluation.
9	Warm up, interchange games, evaluation.
10	Warm up, space substance games, evaluation.
11	Warm up, object related games, evaluation.
12	Warm up, where and who games, evaluation.
13	Warm up, individual improvisations, evaluation.
14	Warm up, improvisations on personal conflicts, evaluation.
15	Warm up, improvisations on ethical values, evaluation.
16	Final assessment

Sources

Other Sources	1. Spolin, V. (1999). Improvisation for the Theater: A Handbook of Teaching and Directing Techniques. Evanston: Northwestern University Press.
	2. Spolin, V. (1986). Theater games for the classroom: a teacher's handbook Evanston, IL : Northwestern University Press.
	3. Spolin, V. (1999). Improvisation for the theater: a handbook of teaching and directing techniques Evanston, Ill. : Northwestern University Press.

Evaluation System

Requirements	Number	Percentage of Grade
Attendance/Participation	15	10
Laboratory	-	-
Application	11	40
Field Work	-	-
Special Course Internship	-	-
Quizzes/Studio Critics	-	-
Homework Assignments	-	-
Presentation	-	-
Project	-	-
Report	-	-
Seminar	-	-
Midterms Exams/Midterms Jury	1	20
Final Exam/Final Jury	1	30
Toplam	28	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
#	Program Qualifications / Competencies	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	11	2	22
Special Course Internship
Field Work
Study Hours Out of Class	2	5	10
Presentation/Seminar Prepration
Project
Report
Homework Assignments
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury	1	10	10
Prepration of Final Exams/Final Jury	1	10	10
Total Workload			100