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
Mode of Delivery -
Teaching Methods and Techniques of the Course Discussion
Q&A
Lecture / 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;
  • describe general history of classical music.
  • compare the differences between eras of the classical music.
  • describe the development of the instruments and orchestras.
  • discuss the classical music composers’ lives’ reflections on their works.
  • classify eras of the classical music and composition styles.
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.

 



Course Category

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,

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),

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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