Share
First Piano Book for Beginners Part Two: Russian Piano Method
Victor Shevtsov
(Author)
·
Createspace Independent Publishing Platform
· Paperback
First Piano Book for Beginners Part Two: Russian Piano Method - Shevtsov, Victor
Choose the list to add your product or create one New List
✓ Product added successfully to the Wishlist.
Go to My Wishlists
Origin: U.S.A.
(Import costs included in the price)
It will be shipped from our warehouse between
Friday, June 28 and
Wednesday, July 10.
You will receive it anywhere in United Kingdom between 1 and 3 business days after shipment.
Synopsis "First Piano Book for Beginners Part Two: Russian Piano Method"
First Piano Book for Beginners, part two should be started after completing the previous book of this series. By that time students should be able to fluently read notes in treble and bass clefs, have a good knowledge of time values of notes including sixteenth notes and understand different rhythmic patterns including dotted-note rhythms. Most importantly, after learning the first book students have already mastered the basic playing habits of correct execution of different articulations: non legato, two-note slurs, staccato, legato. These fundamental elements of piano technique should be performed with freedom of movement and fluency as the purpose of First Piano Book, part two book is to develop the essential technical skill of coordination of different articulations. The book consists of two parts: repertoire pieces and Easy Studies. The material of the book is expected to be learnt in 20 - 24 weeks provided the student has 45 minute lessons once a week. The home practicing session should be not less than 45 minutes and everyday practicing is necessary for a good progress. Both parts of the book - small pieces and studies should be studied at the same time.
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
✓ Producto agregado correctamente al carro, Ir a Pagar.