Module Descriptors
INTRODUCTION TO MUSIC AND SOUND
MUSI30003
Key Facts
Digital, Technology, Innovation and Business
Level 3
30 credits
Contact
Leader: Douglas Rouxel
Hours of Study
Scheduled Learning and Teaching Activities: 78
Independent Study Hours: 222
Total Learning Hours: 300
Assessment
  • Practical Music I - 4 minutes weighted at 50%
  • Practical Music II - 4 minutes weighted at 50%
Module Details
Module Learning Outcomes
1. DEMONSTRATE THE ADAPTABILITY REQUIRED TO OPERATE IN THE CONTEMPORY MUSIC AND SOUND CONTEXT.
Problem Solving

2. DEVELOP A WIDE RANGE OF BASIC MUSIC AND SOUND SKILLS AND USE THEM IN A PRACTICAL SETTING.
Learning

3. UNDERSTAND THE WIDE VARIETY OF APPLICATIONS OF MUSIC AND SOUND BASED SKILLS IN CONTEMPORARY PRACTICE.
Knowledge and Understanding
Module Indicative Content

This module will benefit the student by introducing them to the wide variety of areas of study in Music and Sound. The spectrum of activities from studio engineering through to sound for film will be covered in a block-based program of activities from which the students will create two practical products.

Semester 1 will introduce students to recording, production and the music business, semester 2 will see students cover the basis of music theory and composition, sound design, a further look at practical application in the music business and an opportunity to further develop their own interests.


Module Learning Strategies

4 weeks of each course (12GLH per area), 6 (18GLH) weeks of individual project work on chosen area.

Module Texts

The most recent additions of the following texts, which will be available through online study links. The following are the most recent editions:

Ahlers, Michael, The History of Music Production
Stefani Langol, The Beginner's Guide to Computer-Based Music Production
Kirsten Cowie, Music Production: Recording: A Guide for Producers, Engineers and Musicians
Van Bergen, Jim, Tech Terms: A Practical Dictionary for Audio and Music Production


Module Resources
Recording Studios, Music Labs.