Tourism and Hotel Management | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | YMD323 | ||||||||
Course Name: | Global and Local Cinema History | ||||||||
Course Semester: |
Fall |
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Course Credits: |
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Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | University Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Öğr.Gör. EDİZ HUN | ||||||||
Course Lecturer(s): |
Öğr.Gör. B.Öğretim Elemanı |
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Course Assistants: |
Course Objectives: | This course will provide students a broad survey of the history of motion pictures in Turkey and all around the world. Classics and important films from the birth to the present time are discussed with regard to their cultural influence. Rhe course follows the evolutıon of the art, industry and technology of movie making. At the end of this course, it is aimed that the students know the structure of cinema as an art form, its mechanisms as a tool of narrative and communication and its operation as an industry. |
Course Content: | The development of world cinema from the beginning, the invention of cinematography, the first cinematograph representation of the Lumiere Brothers, Georges Mélies and the introduction of the fiction language into cinema, Griffith cinemas and the development of cinema language, the establishment of the Hollywood system, Weimar Period, German Expressionist Cinema, Soviet Cinema, French Impressionism and Poetic Realism, Dadaism and Surrealism. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction to Cinema History, Birth of Cinema, Lumiere Brothers and Cinematographer. | None. |
1) | The popularization of the cinema in the international arena / D.W. Griffith and the development of the narrative form | None. |
3) | Cinema of Muhsin Ertuğrul: His Life, firsts and movies. | None. |
4) | German Cinema in the Weimar Period and Europe in the 1930s | None |
5) | Movements in cinema. | None |
6) | Cinema in the War Period: Cinema as a propaganda device. | None |
7) | Midterm Exam. | .. |
8) | Hollywood Cinema, American Studio system and Hollywood genres. | None |
9) | Student Presentations. | .. |
10) | Important Romantic Actors in Turkish and World Cinema. | None. |
11) | Bubbing in Cinema: Important Voice Actors of Turkish Cinema. | None |
12) | Important Directors in Turkish Cinema. | None |
13) | Student Presentations. | None |
14) | Final Exam. | .. |
Course Notes / Textbooks: | Cook, Pam. The Cinema Book, 3. Ed. London: BFI Publishing, 2008. |
References: | Bilgi Girilecek. |
Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
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Program Outcomes | ||||||||
1) Learning the facts, concepts and principles related to tourism and hotel management | ||||||||
2) Having a theoretical and practical knowledge at the basic level related to the field | ||||||||
3) To be able to make analytical evaluations for tourism and travel sector | ||||||||
4) Learning the basic laws and regulations and professional standarts that apply regarding the tourism sector in Turkey and physical environment associated with hotel management space, tools, and use acquainted with the technology, applying the ethical values, protecting the natural environment | ||||||||
5) To be able to work efficiently in the tourism sector | ||||||||
6) Learning the characteristics of the major tourist destinations to apply this knowledge in the tourism sector for Turkey and worldwide | ||||||||
7) Organizing, coordinating and developing departments in accommodation organizations | ||||||||
8) To be able to define and develop sales techniques and income management practices applied in accommodation and food and beverage companies | ||||||||
9) Demonstrating the ability to apply professional working techniques in food and beverage establishments |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Learning the facts, concepts and principles related to tourism and hotel management | |
2) | Having a theoretical and practical knowledge at the basic level related to the field | |
3) | To be able to make analytical evaluations for tourism and travel sector | |
4) | Learning the basic laws and regulations and professional standarts that apply regarding the tourism sector in Turkey and physical environment associated with hotel management space, tools, and use acquainted with the technology, applying the ethical values, protecting the natural environment | |
5) | To be able to work efficiently in the tourism sector | |
6) | Learning the characteristics of the major tourist destinations to apply this knowledge in the tourism sector for Turkey and worldwide | |
7) | Organizing, coordinating and developing departments in accommodation organizations | |
8) | To be able to define and develop sales techniques and income management practices applied in accommodation and food and beverage companies | |
9) | Demonstrating the ability to apply professional working techniques in food and beverage establishments |
Field Study | |
Expression | |
Individual study and homework | |
Lesson | |
Reading | |
Homework | |
Project preparation | |
Report Writing | |
Social Activities |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework | |
Individual Project | |
Presentation | |
Reporting | |
Bilgisayar Destekli Sunum |
Semester Requirements | Number of Activities | Level of Contribution |
Presentation | 1 | % 20 |
Midterms | 1 | % 30 |
Final | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 15 | 45 |
Study Hours Out of Class | 16 | 64 |
Midterms | 1 | 3 |
Paper Submission | 1 | 3 |
Final | 1 | 3 |
Total Workload | 118 |