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91 - 100 of 292 results for: MUSIC ; Currently searching offered courses. You can also include unoffered courses

MUSIC 127A: Instrumentation and Orchestration

Individual instruments, instrumental groups within the orchestra, and combinations of groups. Arrangements from piano to orchestral music. Score analysis with respect to orchestration. Practical exercises using chamber ensembles and school orchestra. Prerequisite: 23.
Terms: Aut | Units: 3 | UG Reqs: GER:DB-Hum, WAY-CE

MUSIC 127B: Advanced Orchestration

Through analysis and writing exercises, students develop proficiency in advanced orchestration practices. The course covers techniques currently used in film scoring as well as form basis for new experimental orchestral composition.
Terms: Win | Units: 3 | UG Reqs: WAY-CE
Instructors: Rose, F. (PI)

MUSIC 127C: Band Arranging

Develop skills and techniques related to arranging for marching and concert bands; emphasizes instrumentation, transposition, and voicing.
Terms: Spr | Units: 3
Instructors: Gavin, R. (PI)

MUSIC 128: Stanford Laptop Orchestra: Composition, Coding, and Performance (CS 170)

Classroom instantiation of the Stanford Laptop Orchestra (SLOrk) which includes public performances. An ensemble of more than 20 humans, laptops, controllers, and special speaker arrays designed to provide each computer-mediated instrument with its sonic identity and presence. Topics and activities include issues of composing for laptop orchestras, instrument design, sound synthesis, programming, and live performance. May be repeated four times for credit. Space is limited; see https://ccrma.stanford.edu/courses/128 for information about the application and enrollment process. May be repeat for credit
Terms: Spr | Units: 1-5 | UG Reqs: WAY-CE | Repeatable for credit

MUSIC 129: Advanced Ear-Training/Musicianship

A course in advanced aural analysis and musicianship skills for students who have completed the Music 24 series. Topics of study include analysis by ear of large scale forms, chromatic or extended-tertian harmony, modulations to distantly related keys, chromatic or atonal melodies, modal harmony and melody, as well as alternative forms of aural analysis.
Terms: Spr | Units: 1-2 | Repeatable for credit
Instructors: Arul, E. (PI)

MUSIC 130A: Introduction to Conducting

Baton techniques and rehearsal procedures. The development of coordination of the members of the body involved in conducting; fluency in beat patterns and meters; dynamics, tempi, cueing, and use of the left hand in conducting. Prerequisites: 122B and diagnostic musicianship exam given first day of class.
Terms: Aut | Units: 3 | UG Reqs: WAY-CE

MUSIC 130B: Elementary Orchestral Conducting

The theory, technique, and practice of instrumental conducting, with training in the art of physical gesture. Studies in clef reading, transposition, and structural analysis to develop the skills needed to read orchestral scores. Topics include baton technique; rehearsal procedure; working with soloists, singers, and composers; and conducting symphonic works as well as concertos, oratorio, opera, and Broadway musicals. Selected repertoire from the Baroque through contemporary periods will be studied and conducted in class. Prerequisite: MUSIC 130A or instructor's permission.
Terms: Spr | Units: 3 | UG Reqs: WAY-CE
Instructors: Phillips, P. (PI)

MUSIC 130C: Elementary Choral Conducting

Techniques specific to the conducting of choral ensembles: warm-ups, breathing, balance, blend, choral tone, isolation principles, recitative conducting, preparation, and conducting of choral/orchestral works. Prerequisite: 130A.
Terms: Win | Units: 3 | UG Reqs: WAY-CE
Instructors: Wait, G. (PI)

MUSIC 132: Music Education: Then, Now, and Then Again (EDUC 132)

Explores the presence and impact of music across a variety of educational settings, with a focus on the historical function of music education, the current role of music education, and potential future models of music education.
Terms: Spr | Units: 3
Instructors: Gavin, R. (PI)

MUSIC 133: Food, Text, Music: A Multidisciplinary Lab on the Art of Feasting (FRENCH 166, FRENCH 266, FRENCH 366, MUSIC 333)

Students cook a collection of unfamiliar recipes each week while learning about the cultural milieus in which they originated. The course focuses on the fourteenth and fifteenth centuries, a time of great banquets that brought together chefs, visual artists, poets, musicians, and dancers. Students read late-medieval cookbooks under the guidance of professional chefs, learn songs and poetry with the help of visiting performers, and delve into a burgeoning scholarly literature on food history and sensory experience. We will also study trade routes and food networks, the environmental impact of large-scale banquets, the science of food, and the politics of plenty. This course may count towards the Medieval component of the French major, and corresponds to DLCL 121, a course requirement for the Medieval Studies Minor. Students interested in applying for course must email both professors (mgalvez@stanford.edu, jrodin@stanford.edu) by 20 September with a statement of up to 350 words that includes: (a) reasons for wanting to take the class; (b) relevant background in cooking/medieval studies/etc.; (c) stated commitment to attend all ten course meetings; and (d) any dietary restrictions/preferences.
Terms: Win | Units: 3-5 | UG Reqs: WAY-A-II, WAY-CE
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