FACULTY OF ENGINEERING

Department of Food Engineering

GEHU 302 | Course Introduction and Application Information

Course Name
Popular Culture
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GEHU 302
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 -
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives This course to engage students in critically thinking about popular culture and its roles in society.
Learning Outcomes The students who succeeded in this course;
  • critically read popular cultural texts.
  • understand popular culture as an historical phenomenon.
  • comment on popular culture’s relationships to other types of culture and power.
  • discuss and critique popular culture in diverse cultural fields
  • discuss and critique a variety of approaches to the analysis of popular culture.
Course Description This course intends to analyze and discuss popular culture and its role in the world. We will scrutinize its major theories and contemporary discussions around it, and relate them with various recent works. We will also elaborate popular culture of Turkey and situate it within wider theoretical debates. The course consists of lectures, screenings and discussions revolving around critical analysis of and engagement with contemporary examples of film, television, adverts and new media.

 



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 Course Introduction: Why should we study popular culture?
2 What is popular culture? Why is the distinction between “popular” and “high” culture problematic? J. Storey, Cultural Theory and Popular Culture, London and New York: Routledge, 2018. Bölüm 1, S. 1-17.
3 Culture and Civilization Tradition Storey, Chapter 2, p. 17-35
4 Culturalism: Hoggart, Williams, Thompson, Hall and Whannel. Case study: The use of opera and classical music in advertisements J. Storey, Cultural Theory and Popular Culture, London and New York: Routledge, 2018. Chapter 3, P. 38-60.
5 Marxisms: Frankfurt School, Althusser, Gramsci, post-Marxism and cultural studies Screening: Popular music videos J. Storey, Cultural Theory and Popular Culture, London and New York: Routledge, 2018. Chapter 4, P.61-94.
6 Structuralism and Post-Structuralism Screening: Dances with Wolves (1990) J. Storey, Cultural Theory and Popular Culture, London and New York: Routledge, 2018. Chapter 6, P. 116-139.
7 Midterm exam I
8 Gender and Sexuality Case study: Bitch Magazine: A Feminist Response to Popular Culture J. Storey, Cultural Theory and Popular Culture, London and New York: Routledge, 2018. Chapter 8, P. 152-186.
9 Postmodernism: Postmodern Theories of Popular Culture; Art and Popular Culture J. Storey, Cultural Theory and Popular Culture, London and New York: Routledge, 2018. Bölüm 9, S.204-236.
10 Documentary/Film Screening
11 In-Class Writing Assignment
12 Psychoanalysis and Popular Culture Storey, Chapter 5, p. 91-111
13 Popular Culture and Politics Storey, Chapter 10, p. 213-237
14 Review of the term
15 Second Midterm II
16 Review of the Semester  

 

Course Notes/Textbooks

John Storey, Cultural Theory and Popular Culture. An Introduction. Pearson Longman, 2009 ISBN978-1-4058-7409-0

Suggested Readings/Materials

The course uses the sources that are listed above.

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
1
30
Presentation / Jury
Project
Seminar / Workshop
Oral Exams
Midterm
2
60
Final Exam
Total

Weighting of Semester Activities on the Final Grade
4
100
Weighting of End-of-Semester Activities on the Final Grade
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
16
3
48
Field Work
0
Quizzes / Studio Critiques
0
Portfolio
0
Homework / Assignments
1
24
24
Presentation / Jury
0
Project
0
Seminar / Workshop
0
Oral Exam
0
Midterms
2
30
60
Final Exam
0
    Total
180

 

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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