Description of Individual Course Units
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Offered By |
Efes Vocational School |
Level of Course Unit |
Short Cycle Programmes (Associate's Degree) |
Course Coordinator |
Offered to |
Efes Vocational School |
Course Objective |
The aim of this course is to develop an understanding of how the theme of food itself or subjects related to it have been used in fine arts as main themes, as titles, as background scenes, as details and accessories or as lied-motifs throughout history. Although it reviews the subject from the point of view of all fine arts in general shortly, it focuses on literature and the cinema in particular. It seeks to illustrate this with the help of examples from both Turkish sources and World pieces. Also exmaning the reflection of culinary culture to art. |
Learning Outcomes of the Course Unit |
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Mode of Delivery |
Face -to- Face |
Prerequisites and Co-requisites |
None |
Recomended Optional Programme Components |
None |
Course Contents |
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Recomended or Required Reading |
Food in Painting, Kenneth Bendiner, Reaktion Books, 2004 |
Planned Learning Activities and Teaching Methods |
Lectures, video impressions about the true facts and circumstances related to the subjects, assignments, presentations and by following the current researches through the study of academic papers on the subject. |
Assessment Methods |
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*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable. |
Further Notes About Assessment Methods |
None |
Assessment Criteria |
to be anounced |
Language of Instruction |
Turkish |
Course Policies and Rules |
To be announced. |
Contact Details for the Lecturer(s) |
nihan.gogus@deu.edu.tr |
Office Hours |
to be anounced |
Work Placement(s) |
None |
Workload Calculation |
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Contribution of Learning Outcomes to Programme Outcomes |
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