| Course Name | Film Seminar: A Cinema in the Shade I |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| GEAR 309 | Fall/Spring | 3 | 0 | 3 | 4 |
| 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 aims to introduce students to films that have an important place in film history and yet have low visibility in the framework of commercial cinema, and to enable the students to acquire film culture. |
| Learning Outcomes | The students who succeeded in this course;
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| Course Description | This is the first of a series of courses, introducing and screening films crucial to forming film culture and not readily available elsewhere. The course includes canonic, experimental, avant-garde (commercial or non-commercial) examples of early cinema, American studio films, European art films, world cinema. |
| Related Sustainable Development Goals | |
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| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction | Pages 6-13 from NOWELL-SMITH, G. (1999). The Oxford history of world cinema: [the definitive history of cinema worldwide]. Oxford [u.a.], Oxford Univ. Pr. |
| 2 | Birth of Cinema — between art and entertainment | Excerpts from Lumiere Brothers George Melies - Voyage to the Moon Thomas Edison - The Great Train Robbery Pages 13-23 from NOWELL-SMITH, G. (1999). The Oxford history of world cinema: [the definitive history of cinema worldwide]. Oxford [u.a.], Oxford Univ. Pr. |
| 3 | Early Cinema — between documentary and fiction | Robert J. Flaherty - Nanook of the North (1922) Pages 86-91 from NOWELL-SMITH, G. (1999). The Oxford history of world cinema: [the definitive history of cinema worldwide]. Oxford [u.a.], Oxford Univ. Pr. |
| 4 | Russian Constructivism | Dziga Vertov, The Man with the Movie Camera (1929) Pages 92-94 from NOWELL-SMITH, G. (1999). The Oxford history of world cinema: [the definitive history of cinema worldwide]. Oxford [u.a.], Oxford Univ. Pr. |
| 5 | Surrealism in Cinema | Luis Buñuel - L'Age d'Or (1930) (60 min) Luis Buñuel - Un Chien Andalou (1929) (21 min) Tony Richardson “The films of Luis Bunuel” Sight and Sound; Jan 1, 1954; 23, 3; pg. 125. |
| 6 | European Cinema between the world wars | Jean Vigo - Zéro de conduite (1933) (41 min) Gyula Zilzer “Remembrances of Jean Vigo” Hollywood Quarterly, Vol. 3, No. 2 (Winter, 1947-1948), pp. 125-128. |
| 7 | Italian Neo-Realism | Vittorio de Sica - Ladri di biciclette (1948) (93 min) Richard Winnington, “Bicycle Thieves” Sight and Sound; Mar 1, 1950; 19, 1; pg. 26. |
| 8 | Nouvelle Vague | Jean-Luc Godard – À bout de soufflé (1960) (90 min) Roger Ebert on Godard’s Breathless (http://www.rogerebert.com/reviews/great-movie-breathless-1960) |
| 9 | Midterm | |
| 10 | Cinema Verité | Chris Marker - La Joli Mai (1963) (145 min) Peter Graham „On Cinema Verite in France” Film Quarterly, Vol. 17, No. 4 (Summer, 1964), pp. 30-36. |
| 11 | British New Wave | Lindsay Anderson - If (1968) (111 min) Robinson, David “Anderson shooting IF...” Sight and Sound; Summer 1968; 37, 3; pg. 130. |
| 12 | New German Cinema | Wim Wenders - Wings of Desire (1987) (128 min) Makhmalbaf, Mohsan “Obsession” Sight and Sound; Sep 1, 1995; 5, 9; pg. 40. |
| 13 | Road Movies | Wim Wenders - Alice in the Cities (1974) (110 min) John Pym “The Road from Wuppertal” Sight and Sound; Fall 1984; 53, 4; pg. 244. |
| 14 | Unhollywood - American Independent Cinema | Jim Jarmusch - Stranger than Paradise (1984) (89 min) Richard Linnett “As American as You Are: Jim Jarmusch and Stranger than Paradise” Cinéaste, Vol. 14, No. 1 (1985), pp. 26-28. |
| 15 | Review of the semester | |
| 16 | Final Paper Submission |
| Course Notes/Textbooks | |
| Suggested Readings/Materials | NOWELL-SMITH, G. (1999). The Oxford history of world cinema: [the definitive history of cinema worldwide]. Oxford [u.a.], Oxford Univ. Pr. |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 20 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 35 |
| Final Exam | 1 | 45 |
| Total |
| Weighting of Semester Activities on the Final Grade | 2 | 55 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 45 |
| 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 | 2 | 28 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 17 | |
| Final Exams | 1 | 27 | |
| Total | 120 |
| # | 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
