FACULTY OF ENGINEERING
Department of Food Engineering
GEAR 206 | Course Introduction and Application Information
Course Name |
Eras and Composers in Music
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
GEAR 206
|
Fall/Spring
|
3
|
0
|
3
|
6
|
Prerequisites |
None
|
|||||
Course Language |
English
|
|||||
Course Type |
Service Course
|
|||||
Course Level |
First Cycle
|
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Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | DiscussionQ&ALecture / Presentation | |||||
Course Coordinator | ||||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | The objective of this course is to research the examples of composers’ works and eras. The course will provide general information about instruments and composition styles of the classical music. |
Learning Outcomes |
The students who succeeded in this course;
|
Course Description | In this course, basic information about the history of classical music will be given with examples of periods, composers and works. Students will learn the differences between periods in music through composers, their works and historical events, and will have information about the historical development of the orchestra. They will be encouraged to attend classical music concerts and have information about the contemporary classical music world, while learning about the stories of the composition of major works and the importance of composers in the period. |
|
Core Courses | |
Major Area Courses | ||
Supportive Courses | ||
Media and Management Skills Courses | ||
Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
Week | Subjects | Related Preparation |
1 | What is our understanding of music? Is music an art? | |
2 | Basic Concepts of Music: Rythm, Melody, Harmony, Tempo | |
3 | Instruments of Western Music - 1 | |
4 | Instruments of Western Music -2 | |
5 | Concept of Art Music, Non-Western Art Music Traditions | |
6 | Evolution of European Music in Pre-Baroque Era | Wright, C.; Listening To Western Music Yuill, C.; Duchen, J., Composers: Their Lives and Works |
7 | Early Baroque, Baroque Instruments | Wright, C.; Listening To Western Music Yuill, C.; Duchen, J., Composers: Their Lives and Works |
8 | Late Baroque Era, Emergence of Opera | Wright, C.; Listening To Western Music Yuill, C.; Duchen, J., Composers: Their Lives and Works |
9 | Effect of Baroque on Following Eras, MIDTERM EXAM | Wright, C.; Listening To Western Music Yuill, C.; Duchen, J., Composers: Their Lives and Works |
10 | Classical Era, Form in Music | Wright, C.; Listening To Western Music Yuill, C.; Duchen, J., Composers: Their Lives and Works |
11 | Opera in Classical Era | Wright, C.; Listening To Western Music Yuill, C.; Duchen, J., Composers: Their Lives and Works |
12 | Early Romantic Era | Wright, C.; Listening To Western Music Yuill, C.; Duchen, J., Composers: Their Lives and Works |
13 | Romantic Era and Interactions with other Art Forms | Wright, C.; Listening To Western Music Yuill, C.; Duchen, J., Composers: Their Lives and Works |
14 | 20th Century and Contemporary Era | Wright, C.; Listening To Western Music Yuill, C.; Duchen, J., Composers: Their Lives and Works |
15 | Semester Review | |
16 | Final Exam |
Course Notes/Textbooks | Dorling KINDERSLEY, The Complete Classical Music Guide. DK Publishing (Dorling Kindersley), 2012. - ISBN: 9781409383161 |
Suggested Readings/Materials | Stanley SADIE, Grove Dictionary of Music and Musicians. Oxford University Press, 2001. - ISBN: 9780195170672 Willi APEL, Harvard Music Dictionary. Harvard University Press, 1969. - ISBN: 9780674375017 Ed. W. FRISCH, Brahms and His World Princeton University Press. 1990. - ISBN: 9781400833627 Jan SWAFFORD, Johannes Brahms: A Biography. Random House USA Inc., 2003. - ISBN: 9780679422617 E.L. VOYNICH, Chopin’s Letters. Dover Publications, 1988. - ISBN: 9780486255644 Jim SAMSON, Music of Chopin. Clarendon Press, 1994. - ISBN: 9780198164029 Brian NEWBOULD, Schubert: The Music and The Man. University of California Press, 1999. - ISBN: 9780520219571 Wilhelm Joseph von WASIELEWSKI, The Life of Schumann. Blumenfeld Press,2011. - ISBN: 9781446057056 Evin İLYASOGLU, 71 Turkish Composers. Pan, 2007. - ISBN: 9789944396257
|
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation |
1
|
10
|
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury | ||
Project | ||
Seminar / Workshop | ||
Oral Exams | ||
Midterm |
1
|
40
|
Final Exam |
1
|
50
|
Total |
Weighting of Semester Activities on the Final Grade | ||
Weighting of End-of-Semester Activities on the Final Grade |
100
|
|
Total |
ECTS / WORKLOAD TABLE
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
Study Hours Out of Class |
14
|
3
|
42
|
Field Work |
0
|
||
Quizzes / Studio Critiques |
0
|
||
Portfolio |
0
|
||
Homework / Assignments |
1
|
10
|
10
|
Presentation / Jury |
0
|
||
Project |
0
|
||
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
1
|
10
|
10
|
Final Exam |
1
|
10
|
10
|
Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
1
|
2
|
3
|
4
|
5
|
||
1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | |||||
2 | Being able to identify and solve problem areas related to Food Engineering, | |||||
3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | |||||
4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, |
|||||
5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, |
|||||
6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, |
|||||
7 | Having professional and ethical awareness, |
|||||
8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | |||||
9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, |
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10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), |
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11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) |
|||||
12 | Being able to speak a second foreign language at intermediate level. |
|||||
13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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