| 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. |
| Related Sustainable Development Goals |   |
|
| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 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 |
| 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 Exam | ||
| 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 |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | 14 | 3 | 42 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 1 | 30 | |
| Presentation / Jury | 1 | 30 | |
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 30 | |
| Final Exams | |||
| Total | 180 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | |||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | |||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | |||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | |||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | |||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | |||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | |||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
