ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Gastronomy and Culinary Arts | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General course introduction information
| Course Code: | YMI255 | ||||||||
| Course Name: | Media and Music | ||||||||
| Course Semester: |
Spring |
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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 : | Dr.Öğr.Üyesi SEMRA GEÇKİN ONAT | ||||||||
| Course Lecturer(s): |
Dr.Öğr.Üyesi SEMRA GEÇKİN ONAT |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | It is an in-depth course programme on the use of Sounds and Music in media content. In addition to the technical and practical applications of composing cinema, series, theatre, advertising music, students will be given broader and applicable content on the positive or negative psychological, biological and physiological effects of sounds and music in all media content. In particular, they will experience a deep awareness of copyrights that express the benefits of being a producing composer or technical musician. In addition, on the occasion of the invitation of professionals related to the subject, they will receive one-to-one lessons from the conscious employees of the sector. |
| Course Content: | Music production, usage and copyright information in the world and in Turkey, Film soundtracks in World Media Series music in the world media Advertising music in World Media Musicals in World Media Game Soundtracks in World Media |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | Overview of Media and Music Relationship Introduction to the course, media and music concepts, mutual interaction areas | |
| 2) | A Brief Overview of Music History Periods in music, historical impact of technology, evolution of music | |
| 3) | Media Types and Music Broadcasting Radio, television, music broadcasting via digital platforms | |
| 4) | Popular Culture and Music The relationship between music, mass culture and media | |
| 5) | Film Music and Sound in Visual Media The use of music in films and series, atmosphere creation | |
| 6) | Music in Advertising Jingles, music to create brand identity | |
| 7) | Music Videos and Visual Narrative Clip narrative, influence of MTV, modern video trends | |
| 8) | midterm exam | |
| 9) | Social Media and Music The role of channels such as TikTok, YouTube, Instagram in music | |
| 10) | Copyright and Digital Distribution Copyright laws, Spotify, Apple Music, licensing | |
| 11) | Music Journalism and Criticism Music writing, types of criticism, interview techniques | |
| 12) | Music Production Tools and Technologies Digital audio processing, DAWs (Ableton, FL Studio etc.) | |
| 13) | Music in Podcasts and Radio Programmes Music-themed podcasts and broadcast production techniques | |
| 14) | Live Broadcasts and Performance Media Concert broadcasts, live broadcast techniques and effects | |
| 15) | Application Music-Media Project Development Project production and presentation preparation with student groups; Presentations and Evaluation |
Sources
| Course Notes / Textbooks: | video, text, makale |
| References: | On the Track: A Guide to Contemporary Film Scoring - Fred Karlin Film Music Analysis: Studying The Score - Frank Lehman Seslerle Nöromodülasyon - Murat Pınar Özdemir Sinema Ve Tv’de Müzik - Murat Pnar Özdemir Eldar Bora - 35mm ve Öncesi Sinema Müzik Fiziği - Ayhan Zeren |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
|---|---|---|---|---|---|
| Program Outcomes | |||||
| 1) Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy. | |||||
| 2) Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing. | |||||
| 3) Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management. | |||||
| 4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning. | |||||
| 5) Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively. | |||||
| 6) Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively. | |||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy. | |
| 2) | Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing. | |
| 3) | Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management. | |
| 4) | Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning. | |
| 5) | Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively. | |
| 6) | Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively. |
Learning Activity and Teaching Methods
| Expression | |
| Individual study and homework | |
| Lesson | |
| Lab | |
| Application (Modelling, Design, Model, Simulation, Experiment etc.) | |
| Case Study | |
| Web Based Learning |
Assessment & Grading Methods and Criteria
| Homework | |
| Application | |
| Observation | |
| Individual Project | |
| Presentation |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
Workload and ECTS Credit Grading
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 7 | 6 | 42 |
| Application | 4 | 3 | 12 |
| Study Hours Out of Class | 7 | 6 | 42 |
| Presentations / Seminar | 4 | 4 | 16 |
| Homework Assignments | 5 | 1 | 5 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 121 | ||