DANC 203 Spring 2015 Beginning/Intermediate Ballet: Technique, Variations and History

This course is designed for dancers who have achieved a beginning/intermediate level of Ballet, and are serious about continuing to build their strength, artistry and understanding of classical ballet. Students will have technique class twice a week, and beginning pointe work may be introduced to some students, as well as specific steps traditionally performed by male dancers. All students will learn and rehearse excerpts from major ballets specific to that semester's focus. Assigned readings and /or viewings will introduce students to various phases of ballet history; in addition to discussion about the assignments, students will write two short research papers on a figure or topic related to our areas of study. When applicable the class will go on one or two field trips to attend performances by professional ballet companies. This course may be taken for academic and/or physical education credit and MAY BE REPEATED for academic credit. PE-only participants must attend the ballet technique portion of the class two times per week for credit.
Class Format: studio/lecture/discussion
Requirements/Evaluation: participation and progress throughout the semester; quality of responses to weekly assignments; research papers; and individual performance in midterm and final showings
Additional Info: evaluation will be based on quality of participation and progress in classes and rehearsals as well as on two short research papers
Additional Info2:
Prerequisites: experience in ballet techniques and permission of instructor
Enrollment Preference: students with demonstrated prior experience
Department Notes:
Material and Lab Fees:
Distribution Notes:
Divisional Attributes: Division I
Other Attributes:
Enrollment Limit: 15
Expected Enrollment: 8
Class Number: 3344
CLASSES ATTR INSTRUCTORS TIMES CLASS NUMBER ENRL CONSENT
DANC 203 - 01 (S) STU Beginning/Intermediate Ballet Division 1: Languages and the Arts Janine Parker
MR 1:10 PM-3:50 PM 3344 Open
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