Music, Society and Culture 1.1
Subject MUSI70010 (2011)
Note: This is an archived Handbook entry from 2011.
Credit Points: | 12.50 | ||||||||||||
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Level: | 7 (Graduate/Postgraduate) | ||||||||||||
Dates & Locations: | This subject has the following teaching availabilities in 2011: Semester 1, Southbank - Taught on campus.
Timetable can be viewed here. For information about these dates, click here. | ||||||||||||
Time Commitment: | Contact Hours: 12 x 2 hour seminars per semester Total Time Commitment: 24 hours in semester 1 | ||||||||||||
Prerequisites: | None | ||||||||||||
Corequisites: | None | ||||||||||||
Recommended Background Knowledge: | Extensive background in music essential | ||||||||||||
Non Allowed Subjects: | None | ||||||||||||
Core Participation Requirements: |
For the purposes of considering requests for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Students Experiencing Academic Disadvantage Policy, academic requirments for this subject are articulated in the Subject Description, Subject Objectives, Generic Skills and Assessment Requirements of this entry.
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Contact
Faculty of the VCA and Music Student CentreEmail: vcam-info@unimelb.edu.au
Tel: +61 3 9685 9419
Fax: +61 3 9685 9358
Web: www.vcam.unimelb.edu.au
Subject Overview: | This subject focuses on research into contextual factors which directly affect music-making in contemporary society and culture, including an understanding of Australia’s indigenous culture. It also connects the contemporary musician with relevant areas of aesthetics including criticism. |
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Objectives: |
On completion of this subject students should have :
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Assessment: |
Continuous: Contribution to and participation in seminars (10%) Formal: Presentation of a paper of approximately 45 minutes duration (90%) |
Prescribed Texts: | Nil |
Breadth Options: | This subject is not available as a breadth subject. |
Fees Information: | Subject EFTSL, Level, Discipline & Census Date |
Generic Skills: |
On completion of subject students should be able to:
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