| Course Name | Masterpieces in Music History |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| GEAR 203 | 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 | The aim of this course is to learn the masterworks of music and to identify the essential differences between them and any ordinary work. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | Through this course masterworks of music and basic information on those works will be presented |
| Related Sustainable Development Goals | |
|
| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Orientation and introduction to the course | Orientation and introduction to the course |
| 2 | Beethoven: Symphony no 5 | Beethoven: Symphony no 5 |
| 3 | Bach toccata and fugue BWV 565, Mozart Symphony no 40 | Bach toccata and fugue BWV 565, Mozart Symphony no 40 |
| 4 | Beethoven Symphony no 7 | Beethoven Symphony no 7 |
| 5 | Dvorak: Symphony no 9 “From the new world” | Dvorak: Symphony no 9 “From the new world” |
| 6 | Grieg: Piano Concerto Grieg: Peer Gynt Suit | Grieg: Piano Concerto Grieg: Peer Gynt Suit |
| 7 | Beethoven: Symphony no 9 | Beethoven: Symphony no 9 |
| 8 | Tchaikovsky: Piano Concerto | Tchaikovsky: Piano Concerto |
| 9 | Mozart Don Giovanni act1 | Mozart Don Giovanni act1 |
| 10 | Mozart Don Giovanni act 2 | Mozart Don Giovanni act 2 |
| 11 | Midterm | |
| 12 | Carl Orff: Carmina Burana | Carl Orff: Carmina Burana |
| 13 | Bach: Coffee Cantata Bach: Concerto for 2 pianos in C major | Bach: Coffee Cantata Bach: Concerto for 2 pianos in C major |
| 14 | Liszt Piano Concerto no 1 Mendelssohn Violin Concerto op 64 | Liszt Piano Concerto no 1 Mendelssohn Violin Concerto op 64 |
| 15 | Student Presentation | |
| 16 | General evaluation |
| Course Notes/Textbooks | Powerpoint Presentation and Personal Archive |
| Suggested Readings/Materials | Sadie, Stanley Grove Music Dictionary |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 10 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 1 | 15 |
| Presentation / Jury | 1 | 15 |
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 25 |
| Final Exam | 1 | 35 |
| Total |
| Weighting of Semester Activities on the Final Grade | 4 | 65 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 35 |
| 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 | 1 | 8 | |
| Presentation / Jury | 1 | 10 | |
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 8 | |
| Final Exams | 1 | 8 | |
| Total | 110 |
| # | 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
