World Music Cultures (ART226) Course Detail

Course Name	Course Code	Season	Lecture Hours	Application Hours	Lab Hours	Credit	ECTS
World Music Cultures	ART226	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.
Course Coordinator
Course Lecturer(s)
Course Assistants
Course Objectives	To introduce the diversity of music cultures in the world on the principles of ethnomusicology. To explain local music in connection with the technological levels, economic conditions, cultural values and traditions of societies and the interaction in the formation process of local music.
Course Learning Outcomes	The students who succeeded in this course; Awareness of the interaction between music and local culture, to analyze the relationship of music with social, economic, technological and political facts, to learn the subjectivity of music types in different geographies, to know music types on geographical basis, to recognize musical instruments of different cultures, to be outside the framework of market music.
Course Content	The characteristics of music in the major regions of the world and its handling in the context of geographical, cultural, religious, social, economic and political factors.

Weekly Subjects and Releated Preparation Studies

Week	Subjects	Preparation
1	Music and Human, Music and Technology, the Function of Music in Society, the Positioning of World Music Cultures in Response to Western Music's Claim of 'Universality'
2	General Terms of Ethnomusicology and Its Principles, Organology
3	Music Culture in China
4	Japanese and Korean Music Cultures
5	Thai and Indian Music Cultures
6	Music culture of Turkish peoples (Central Asia, Siberia, Caucasus, Balkan, Iran, Iraq and Anatolia)
7	Midterm
8	Arabian and Jewish Music Cultures
9	Music Cultures of the Slavic Peoples (Russia, Ukraine, Belarus, Serbia, Poland, Czechia)
10	Spanish, Latin American and Caribbean Music Cultures
11	Music Cultures of Oceania (Australian and New Zealand indigenous peoples)
12	Sub-Saharan African Music Cultures
13	Western European and Balkan (Germany, UK, Italy, France, Hungary, Greece) Music Cultures
14	North American (Native American, Afro-American and American Folk) Music Cultures
15	General Evaluation of All Topics
16	Final Assessment

Sources

Other Sources	1. Haviland, A. W. (ed.). (2008). Kültürel Antropoloji. İstanbul: Kaknüs Yayınları.
	2. Hood, M (ed.). (1980). Musics of Many Cultures. Berkeley: University of California Press.
	3. Kaplan, A. (2005). Kültürel Müzikoloji. İstanbul: Bağlam Yayıncılık.
	4. McLean, M. (2006) Pioneers of Ethnomusicology. Florida: Llumina Press.
	5. Myers, H. (ed.). (1993). Ethnomusicology, Historical and Regional Studies. London: MacMillan Press.
	6. Myers, H. (ed.). (1992). Ethnomusicology. London: MacMillan Press.

Evaluation System

Requirements	Number	Percentage of Grade
Attendance/Participation	15	5
Laboratory	-	-
Application	-	-
Field Work	-	-
Special Course Internship	-	-
Quizzes/Studio Critics	-	-
Homework Assignments	2	15
Presentation	-	-
Project	-	-
Report	-	-
Seminar	-	-
Midterms Exams/Midterms Jury	1	30
Final Exam/Final Jury	1	50
Toplam	19	100

Percentage of Semester Work	50
Percentage of Final Work	50
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	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
Special Course Internship
Field Work
Study Hours Out of Class	4	4	16
Presentation/Seminar Prepration
Project
Report
Homework Assignments	2	8	16
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury	1	10	10
Prepration of Final Exams/Final Jury	1	10	10
Total Workload			100