Couple Dances (ART287) Course Detail

Course Name	Course Code	Season	Lecture Hours	Application Hours	Lab Hours	Credit	ECTS
Couple Dances	ART287	Fall and Spring	3	0	0	3	4

Pre-requisite Course(s)
N/A

Course Language	Turkish
Course Type	Elective Courses
Course Level	Bachelor’s Degree (First Cycle)
Mode of Delivery	Face To Face
Learning and Teaching Strategies	Lecture, Discussion, Drill and Practice.
Course Coordinator
Course Lecturer(s)
Course Assistants
Course Objectives	Sense of rhythm, music perception, correct posture, body coordination, movement aesthetics, movement with music and developing dance abilities.
Course Learning Outcomes	The students who succeeded in this course; The student will be able to dance Merengue, Salsa, Bachata. Music understanding and body coordination. The movements will gain an aesthetic expression. The body will gain flexibility and agility. Will gain skills to work in cooperation and harmony, music understanding and body coordination. Will gain skills to work in cooperation and harmony, music understanding and body coordination.
Course Content	Education of basic music and rhythm, body awareness, movement, coordination, gesture, expression and tendency for couple harmony.

Weekly Subjects and Releated Preparation Studies

Week	Subjects	Preparation
1	Purpose, scope, method of thecoursewill be outlined. The subjects for the full term, evaluation and grading system to be explained. The historical evolution of the dance styles in the curriculum, the music for the sestyles will be introduced, video samples from international competition and shows will be shown. Introduction to body awareness
2	Rhythm – movement relation The understanding of rhythm identification and movement reference Understanding the Merengue music rhythm as movement reference Basic posture and coordination exercises Introduction to basic steps
3	Musical, artistic and technical characteristics of Merengue music Rhythm, coordination and body awareness exercises Merengue Walks (Front, Back, Right, Stationary Merengue Basic Step Opening and Closing Positions Weight Shifts Hip movements (Remembering and reinforcing the first module, followed by adding the new module) Under Arm Turn Right – Pivot Turn (With hand variations) Under Arm Turn Left
4	Merengue Walks (Front, Back, Right, Stationary Merengue Basic Step Opening and Closing Positions Weight Shifts Hip movements Under Arm Turn Right- Pivot Turn (With Hand Variations) Under Arm Turn Left (Remembering and reinforcing the first three modules, followed by the new module addition) Cross Body Lead Open - Closed Positions Checks Whip (Adios) Octopus (Cuban Break) Preparing a choreography with a combination of all modules.
5	Musical, artistic and technical characteristics of Salsa music, Understanding the Salsa rhythm as movement reference, Salsa Walks Salsa Basic Step Cucaracha, Weight Shifts in Salsa, Hip Movements , Hand-Shoulder Movements in Salsa, Head Movements in Salsa
6	Rhythm and music studies. Salsa Walks, Salsa Basic Step, Cucharacha. Repeating and reinforcing the first module, followed by addition of new modüle.
7	Midterm
8	Salsa Walks, Salsa Basic Step, Cucharacha. Repeating and reinforcing the first module, followed by addition of new modüle. Repeating and reinforcing the first module, followed by addition of new module. Preparing a choreography with combination of all modules.
9	Reinforcing both choreographies prepared, emphasizing on technical and artistic improvement.
10	Musical, artistic and technical characteristics of Bachata music. Understanding the Bachata rhythm as movement reference. Bachata Walks, Bachata Basic Steps Opening and Closing Positions.
11	Bachata Walks, Bachata Basic Steps Opening and Closing Positions. Pepeating and reinforcing the first module, followed by addition of new module.
12	Bachata Walks, Bachata Basic Steps Opening and Closing Positions. Repeating and reinforcing the first two modules, followed by addition of new modüle. Preparing a choreography with combination of all modules.
13	Introduction of show components like costume, music, effects, timing. Reinforcing all three choreographies, technical and artistic improvement studies
14	Midterm
15	Reinforcing all three choreographies, technical and artistic improvement studies. Finalization of preparation of show components
16	Final Exam

Sources

Other Sources	1. Laird, W. (1988). Technique of Latin Dancing. Brighton: International Dance Teachers Association Publishing.
	2. Neglia, J. (1998). Salsa and Merengue. [3 disk DVD Video].
Course Book	3. Pozo, C. (2000). Cal Pozo's Learn to Dance in Minutes. [DVD Video].
	4. Pozo, C. (2008). Cal Pozo's Partner Dancing 101: Party and Wedding Ready. [DVD Video].
	5. Türkiye Dans Sporları Federasyonu (2011). Antrenörlük Eğitim Kitapçığı. İstanbul.

Evaluation System

Requirements	Number	Percentage of Grade
Attendance/Participation	15	10
Laboratory	-	-
Application	12	20
Field Work	-	-
Special Course Internship	-	-
Quizzes/Studio Critics	-	-
Homework Assignments	-	-
Presentation	-	-
Project	-	-
Report	-	-
Seminar	-	-
Midterms Exams/Midterms Jury	2	40
Final Exam/Final Jury	1	30
Toplam	30	100

Percentage of Semester Work	70
Percentage of Final Work	30
Total	100

Course Category

Core Courses	X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

The Relation Between Course Learning Competencies and Program Qualifications

#	Program Qualifications / Competencies	Level of Contribution
#	Program Qualifications / Competencies	1	2	3	4	5
1	Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary.
2	Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share.
3	Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values.
4	Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them.
5	Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions.
6	Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team.
7	Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings.
8	Can make all necessary dietary adjustments where special nutrition is required.
9	Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels.
10	Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions.
11	Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries.

ECTS/Workload Table

Activities	Number	Duration (Hours)	Total Workload
Course Hours (Including Exam Week: 16 x Total Hours)	16	3	48
Laboratory
Application	12	2	24
Special Course Internship
Field Work
Study Hours Out of Class	12	1	12
Presentation/Seminar Prepration
Project
Report
Homework Assignments
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury	2	5	10
Prepration of Final Exams/Final Jury	1	6	6
Total Workload			100