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Cyprus International University
TR

THEATRE-DRAMAZATION

Course
TDED313 - THEATRE-DRAMAZATION
Department
Turkish Language and Literature - Turkish - Undergraduate
Course Type
Course
Status
Required
Language
Turkish
Credit
3
ECTS
3
T+P+L
3 + 0 + 0
Course Coordinator(s)
Asst. Prof. Dr. Esra KARAKAŞ KURT
Prerequisite
-
Keywords
-

Course Description

-

THEATRE-DRAMAZATION

Evaluation Tools (Active Term)

Item Type Weight (%)
Ara Sınav Midterm 30
Final Final 50
Sunum Presentation 20
Total 100

Course outcomes

  1. 01 -
  2. 02 -
  3. 03 -

Course Syllabus

Week Topic
Week 1 Drama, dramatizasyon ve oyun.
Week 2 Tiyatro, doğaçlama ve drama İlişkisi.
Week 3 Doğaçlama ve tiyatro eğitimi.
Week 4 İlköğretimde drama,Türkçe dersi ve drama.
Week 5 Tiyatroda ses ve beden dili eğitimi.
Week 6 Doğaçlama uygulamaları.
Week 7 Doğaçlama uygulamaları.
Week 8 Ara sınav
Week 9 Yaratıcı drama etkinlik tasarımı.
Week 10 Yaratıcı drama uygulamaları.
Week 11 Yaratıcı drama ve ölçme değerlendirme.
Week 12 Uygulamalı drama etkinlikleri.
Week 13 Uygulamalı drama etkinlikleri.
Week 14 Uygulamalı drama etkinlikleri.
Week 15 Final Sınavı

Reference Books & Course Materials

  1. 01 Adıgüzel, H. Ömer (2010). Eğitimde Yaratıcı Drama. 1. bs. Ankara: Naturel Yayınevi
  2. 02 Vural, R. A., Somers, J. W. (2016). Hümanist İlköğretim PRogramları İçin İlköğretimde Drama: Kuram ve Uygulama, ANkara, Pegem Akademi.
  3. 03 Arıkan, Yılmaz(2020). Uygulamalı Tiyatro Eğitimi, İstanbul, Pozitif Yayınevi.
  4. 04 Taşdemir, V. N. (2019). İlköğretimde Drama Oyunları, Ankara, Kök Yayıncılık.

Learning Outcomes

  1. L01 Can summarize and restate fundamental concepts related to the field of theater. SOLO 3
  2. L01 Summarize and re-express the basic concepts of theater. SOLO 3
  3. L02 Define and apply the concepts of drama, creative drama and educational drama. SOLO 3
  4. L03 Foresees how creative and educational drama activities can be used in Turkish education. SOLO 2

Program Outcomes

  1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
  2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
  3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
  4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
  5. P05 5. Students will be able to compete at national and international scales.
  6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
  7. P07 7. Students will be able to organize and manage catering events.
  8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
  9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
  10. P10 10. Students will be able to apply food and beverage cost control methods.
  11. P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
  12. P12 12. Students will be able to plan and maintain the professional processes.
  13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
  14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
  15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix

LO P01 P02 P03 P04 P05 P06 P07 P08 P09 P10 P11 P12 P13 P14 P15 Average
L01 - - - - - - - - - - - - - - - -
L01 - - - - - - - - - - - - - - - -
L02 - - - - - - - - - - - - - - - -
L03 - - - - - - - - - - - - - - - -