Anadolu Info Package Anadolu Info Package
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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. School of Music and Drama
  2. Department of Musicology
  3. Program in Musicology
  4. Course Structure Diagram with Credits
  5. Organology I
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
MZK401 - Organology I VII. SEMESTER 2 +2 5.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s) DR. ÖĞR. ÜYESİ DUYGU TAŞDELEN
Mode of Delivery The mode of delivery of this course is Face to face
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended There is no recommended optional programme component for this course.
Recommended Resources
Work Placement N/A
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Explanation of the question ‘ What is an instrument?
Week - 2 Definition and scope of organology
Week - 3 Examination of various systems of instrument classification
Week - 4 Classification of instruments used in Western Music
Week - 5 General information about string instruments
Week - 6 Historical developments of string instruments
Week - 7 Physical and Acoustic characteristics of the violin and viola in stringed instruments
Week - 8 Physical and acoustic characteristics of cello and double-bass in stringed instruments
Week - 9 General information about wind instruments
Week - 10 Historical developments of wind instruments
Week - 11 Physical and acoustic characteristics of wood wind instruments
Week - 12 Physical and acoustic characteristics of brass wind instruments
Week - 13 Final Exam Preparation

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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