Glissades are done with or without change of feet, and all begin and end with a demi-plié. When a glissade is used as an auxiliary step for small or big jumps, it is done with a quick movement on the upbeat. The other foot, which is pointed a few inches from the floor, slides into the fifth position in demi-plié. The other foot then pushes away from the floor so that both knees are straight and both feet strongly pointed for a moment then the weight is shifted to the working foot with a fondu. After a demi-plié in the fifth position the working foot glides along the floor to a strong point a few inches from the floor. Glissade is a terre à terre step and is used to link other steps. A traveling step executed by gliding the working foot from the fifth position in the required direction, the other foot closing to it.
After a pirouette en dedans the extension is made to the second position en l’air next the foot is brought in front of, then in back of, the supporting.Įn dedans (Cecchetti method): After a pirouette en dedans the working leg is extended to the fourth position derrière en l’air then with a demi-rond de jambe en l’air en dedans the foot is brought to the front of the supporting knee. This fouetté may also be executed from a preparation starting with a pas de bourrée en dedans and finishing with a coupé dessous, opening the working leg to quatrième devant.Įn dedans (Russian School): Fouetté en dedans is done in the same manner as en dehors. Three-quarters of the turn should be made with the R foot in position on the supporting knee. Fondu on the L foot, extending the R leg forward again.
Relevé on the L point or demi-pointe, sweeping the R leg to the second position en l’air, and execute a tour en dehors, bringing the R foot to side and front of L knee. Fondu on the L leg, at the same time extending the R leg to quatrième position devant en l’air (croisé devant).
Execute a pirouette en dehors on the L leg. Fondu on the L leg, opening the R leg to the second position en l’air.Įn dehors (Cecchetti method): Fourth position R foot back. Relevé on the L point or demi-pointe, executing a tour en dehors and whipping the R foot in back of, then quickly in front of, the L knee. Fondu on the L leg, at the same time opening the R leg to the second position en l’air. They may be executed en dehors or en dedans.Įn dehors (Russian School): Fourth position R foot back. The whipping leg should be at hip level, with the foot closing in to the knee of the supporting leg.
#2017 dance moves names series
This is the popular turn in which the dancer executes a series of turns on the supporting leg while being propelled by a whipping movement of the working leg. When performing a développé to second position, the front foot is brought to retiré devant and then extended, or the back foot is brought to retiré derrière and then extended. In the Russian and French Schools, the pointed toe is brought to retiré devant before extending the leg forward or to retiré derrière before extending the leg backward. In the Cecchetti method, the working foot is brought up to the retiré position with the toe pointed at the side of the knee (retiré de côté) before extending the leg in the required direction.
#2017 dance moves names full
They are done with the supporting foot flat on the ground, on the demi-pointe, full point or en fondu. They are done with the supporting foot flat on the ground, on the body. Développés are performed à la quatrième devant, à la seconde and à la quatrième derrière and may be executed in all directions of the body.
The hips are kept level and square to the direction in which the dancer is facing. A développé is a movement in which the working leg is drawn up to the knee of the supporting leg and slowly extended to an open position en l’air and held there with perfect control. Through common usage the term has become abridged to développé.
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