FACULTY OF ENGINEERING
Department of Food Engineering
GEAR 302 | Course Introduction and Application Information
| Course Name |
World Museums
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GEAR 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 | DiscussionQ&ALecture / Presentation | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The objective of this course is to introduce examples of different forms of cultural and artistic expressions in museums. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course provides information about the museums established for different purposes. |
|
|
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 | Introduction to the course. Overview of the Course Syllabus (Assignments, Midterm, Presentations). | |
| 2 | Introduction to the Four Legs of a Museum Visit: Visitor, Artwork, Artist, Museum. | |
| 3 | Formal and Contextual Analysis. Slow Looking Techniques. Prehistoric Art. Paleolithic &Neolithic Art. Museums: Lascaux Cave Museum, France. Naturhistorisches Museum, Vienna. Anatolian Civilizations Museum, Ankara | Kleiner, Introduction, pp.1-14. Kleiner, Chp.1. Please check Blackboard for additional reading material on Slow Looking and Visual Fundementals. |
| 4 | Egyptian Art. Museums: The Egyptian Museum, Cairo. Metropolitan Museum of Art, New York. The Ancient Near Eastern Art. Museums: Louvre Museum, Paris. | Kleiner, Chp. 2. Kleiner, Chp. 3. |
| 5 | Greek Art. Hellenistic Art. Roman Art. Byzantine Art. Museums: National Archaeological Museum, Athens. Pergamon Museum, Berlin, Vatican Museum, Italy. The Getty Villa, USA. | Kleiner, Chp. 5. Kleiner, Chp. 10 Kleiner, Chp. 12 |
| 6 | Renaissance, Mannerism, Baroque, Rococo Periods. Museums: Uffizi Gallery, Florence. Borghese Gallery, Italy. Galleria dell’Academia. | Kleiner, Chp. 21 & 22. (For Rococo; pls check Chp. 29) |
| 7 | Neoclassicism. Romanticism. Realism. Museums: Tate Gallery, London. Boston, Museum of Fine Arts, USA. Kunsthistorisches Museum, Vienna. * Short Essay submission on Blackboard on the day of Lecture. | Kleiner, Chp. 29 & 30. |
| 8 | Impressionism. Post-Impressionism. Museums: Orsay Museum, Paris. Musée Rodin, Paris. Amsterdam Van Gogh Museum. Musée de L’Orangerie, Paris. * Artist choice for the Presentation is finalized on Google Doc. | Kleiner, Chp. 31. |
| 9 | Fauvism. Cubism. Museums: Museum Of Modern Art (MoMA), New York. Picasso Museum, Paris. * Museum of Modern Art Documentary. | Kleiner, Chp. 35. |
| 10 | Dadaism. Surrealism. Museums: Baltimore Museum of Art, USA The Art Institute of Chicago, USA. Yale Art Gallery, USA. | Kleiner, Chp. 35. |
| 11 | Abstract Expressionism. Pop Art. Contemporary Art. Museums: Fondation Louis Vuitton, Paris. Guggenheim Museum, Bilbao, Spain. | Kleiner, Chp. 36. |
| 12 | Midterm. * Submission of Presentations on Blackboard. | |
| 13 | Student Presentations (1) | |
| 14 | Student Presentations (2) | |
| 15 | Semester Review | |
| 16 | Semester Review |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
25
|
| Presentation / Jury |
1
|
35
|
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
40
|
| Final Exam | ||
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
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 |
14
|
3
|
42
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
30
|
30
|
| Presentation / Jury |
1
|
30
|
30
|
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
30
|
30
|
| 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, |
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| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, |
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| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, |
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| 7 | Having professional and ethical awareness, |
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| 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) |
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| 12 | Being able to speak a second foreign language at intermediate level. |
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| 13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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