Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| HISTORY of ART | - | Fall Semester | 2+0 | 2 | 2 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Zübeyde Gözde KUTLU |
| Name of Lecturer(s) | Assist.Prof. Gözde ÇELİK |
| Assistant(s) | |
| Aim | The aim of the course is to provide a chronological introduction of art historical styles and artists to the designers who will be trained in basic art education, thus giving them knowledge of terms and concepts related to the history of art and architecture and a qualified perspective. |
| Course Content | This course contains; Introduction to art history ,Art in Prehistoric Age,Antiquity (Egypt and Mesopotamia),Art of Antiquity (Art of the Aegean Islands, Ancient Greece) ,Ancient Art (Rome),Eastern Roman Art,Medieval European Art (Romanesque and Gothic) 1,Anatolian Seljuk and Andalusian Arts,Renaissance Art ,Baroque and Rococo Art,17th-8th century Ottoman Arts,Aydınlanmanın ardından sanat akımları (Neo-Klasizm, Romantizm, Realizm) ,Art movements after the Enlightenment (Impressionism, Late Impressionism Symbolism and Art Nouveau), 19th century Ottoman art ,20th century art movements. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Defines basic art history terms from ancient times to the modern period. | 16, 19 | G |
| Distinguishes the similarities and differences between various periods of art and architectural history. | 16, 19 | G |
| Distinguishes the basic features of artistic styles. | 16, 19 | G |
| Establishes a connection between art and socio-cultural phenomena. | 16, 19 | G |
| Distinguishes the artistic approaches of different societies and cultures. | 16, 19 | E, G |
| Teaching Methods: | 16: Question - Answer Technique, 19: Brainstorming Technique |
| Assessment Methods: | E: Homework, G: Quiz |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Introduction to art history | |
| 2 | Art in Prehistoric Age | The Story of Art, pp: 19-23 |
| 3 | Antiquity (Egypt and Mesopotamia) | |
| 4 | Art of Antiquity (Art of the Aegean Islands, Ancient Greece) | The Story of Art, pp: 46-79 |
| 5 | Ancient Art (Rome) | The Story of Art, pp: 80-93 |
| 6 | Eastern Roman Art | The Story of Art, pp: 94-101 |
| 7 | Medieval European Art (Romanesque and Gothic) 1 | The Story of Art, pp: 125-154 |
| 8 | Anatolian Seljuk and Andalusian Arts | |
| 9 | Renaissance Art | The Story of Art, pp: 260-300 |
| 10 | Baroque and Rococo Art | The Story of Art, pp: 301-359 |
| 11 | 17th-8th century Ottoman Arts | |
| 12 | Aydınlanmanın ardından sanat akımları (Neo-Klasizm, Romantizm, Realizm) | |
| 13 | Art movements after the Enlightenment (Impressionism, Late Impressionism Symbolism and Art Nouveau), 19th century Ottoman art | |
| 14 | 20th century art movements |
| Resources |
| Adnan Turani; World Art History, Remzi Bookstore, 2011. -Ahmet Şişman, Introduction to Art and Art Concepts, Literature, 2021. -Bedrettin Cömert, Mythology and Iconography, De Ki Yay., 2010. -Bülent Özer, Culture, Art, Architecture, YEM, 2018. -Doğan Kuban, Artistic Phases of Migration to the West, Türkiye İş Bankası Kültür Yay., 2017. -Ernst H. Gombrich; The Story of Art, Istanbul, Remzi Bookstore, 2013. -Leland M. Roth; The Story of Architecture: Its Elements, History and Meaning, Kabalcı Publishing House, 2014. -Metin Sözen & Uğur Tanyeli; Dictionary of Art Concepts and Terms, Remzi Kitabevi, 2018. -Oktay Aslanapa; Turkish Art, Remzi Bookstore, 2015. -Titus Burckhardt; Islamic Art: Language and Meaning, Classical Publishing, 2013. -Tom Melick (ed.), Art Throughout History: Styles and Movements in World Art History, YKY, 2015 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | ||||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | ||||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | ||||||
| 4 | Develops creative menus using new technologies and production methods | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | X | ||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | X | ||||||
| 10 | X | ||||||
| 11 | |||||||
| 12 | |||||||
| 13 | |||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 2 | 28 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 1 | 10 | 10 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 7 | 7 | |||
| General Exam | 1 | 14 | 14 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 59 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(59/30) | 2 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| HISTORY of ART | - | Fall Semester | 2+0 | 2 | 2 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Zübeyde Gözde KUTLU |
| Name of Lecturer(s) | Assist.Prof. Gözde ÇELİK |
| Assistant(s) | |
| Aim | The aim of the course is to provide a chronological introduction of art historical styles and artists to the designers who will be trained in basic art education, thus giving them knowledge of terms and concepts related to the history of art and architecture and a qualified perspective. |
| Course Content | This course contains; Introduction to art history ,Art in Prehistoric Age,Antiquity (Egypt and Mesopotamia),Art of Antiquity (Art of the Aegean Islands, Ancient Greece) ,Ancient Art (Rome),Eastern Roman Art,Medieval European Art (Romanesque and Gothic) 1,Anatolian Seljuk and Andalusian Arts,Renaissance Art ,Baroque and Rococo Art,17th-8th century Ottoman Arts,Aydınlanmanın ardından sanat akımları (Neo-Klasizm, Romantizm, Realizm) ,Art movements after the Enlightenment (Impressionism, Late Impressionism Symbolism and Art Nouveau), 19th century Ottoman art ,20th century art movements. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Defines basic art history terms from ancient times to the modern period. | 16, 19 | G |
| Distinguishes the similarities and differences between various periods of art and architectural history. | 16, 19 | G |
| Distinguishes the basic features of artistic styles. | 16, 19 | G |
| Establishes a connection between art and socio-cultural phenomena. | 16, 19 | G |
| Distinguishes the artistic approaches of different societies and cultures. | 16, 19 | E, G |
| Teaching Methods: | 16: Question - Answer Technique, 19: Brainstorming Technique |
| Assessment Methods: | E: Homework, G: Quiz |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Introduction to art history | |
| 2 | Art in Prehistoric Age | The Story of Art, pp: 19-23 |
| 3 | Antiquity (Egypt and Mesopotamia) | |
| 4 | Art of Antiquity (Art of the Aegean Islands, Ancient Greece) | The Story of Art, pp: 46-79 |
| 5 | Ancient Art (Rome) | The Story of Art, pp: 80-93 |
| 6 | Eastern Roman Art | The Story of Art, pp: 94-101 |
| 7 | Medieval European Art (Romanesque and Gothic) 1 | The Story of Art, pp: 125-154 |
| 8 | Anatolian Seljuk and Andalusian Arts | |
| 9 | Renaissance Art | The Story of Art, pp: 260-300 |
| 10 | Baroque and Rococo Art | The Story of Art, pp: 301-359 |
| 11 | 17th-8th century Ottoman Arts | |
| 12 | Aydınlanmanın ardından sanat akımları (Neo-Klasizm, Romantizm, Realizm) | |
| 13 | Art movements after the Enlightenment (Impressionism, Late Impressionism Symbolism and Art Nouveau), 19th century Ottoman art | |
| 14 | 20th century art movements |
| Resources |
| Adnan Turani; World Art History, Remzi Bookstore, 2011. -Ahmet Şişman, Introduction to Art and Art Concepts, Literature, 2021. -Bedrettin Cömert, Mythology and Iconography, De Ki Yay., 2010. -Bülent Özer, Culture, Art, Architecture, YEM, 2018. -Doğan Kuban, Artistic Phases of Migration to the West, Türkiye İş Bankası Kültür Yay., 2017. -Ernst H. Gombrich; The Story of Art, Istanbul, Remzi Bookstore, 2013. -Leland M. Roth; The Story of Architecture: Its Elements, History and Meaning, Kabalcı Publishing House, 2014. -Metin Sözen & Uğur Tanyeli; Dictionary of Art Concepts and Terms, Remzi Kitabevi, 2018. -Oktay Aslanapa; Turkish Art, Remzi Bookstore, 2015. -Titus Burckhardt; Islamic Art: Language and Meaning, Classical Publishing, 2013. -Tom Melick (ed.), Art Throughout History: Styles and Movements in World Art History, YKY, 2015 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | ||||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | ||||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | ||||||
| 4 | Develops creative menus using new technologies and production methods | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | X | ||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | X | ||||||
| 10 | X | ||||||
| 11 | |||||||
| 12 | |||||||
| 13 | |||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |