GASTRONOMY AND CULINARY ARTS (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General Information about the Course

Course Code:

ATA103

Course Title:

Atatürk's Principles and the History of Turkish Revolution-I

Course Semester:

1. Semester / Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
2	0	2	2

Language of instruction:

Prerequisite of the course:

Type of course:

Necessary

Level of course:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Course Lecturer(s):

Assist. Prof Mesut ÖZEL

Purpose and content of the course

Course Objectives:	1. Explore the historical context leading up to the Turkish Revolution, including the decline of the Ottoman Empire and the factors that contributed to its collapse. 2. Examine the key events, individuals, and ideologies that shaped the Turkish Revolution, with a focus on Mustafa Kemal Atatürk and his leadership. 3. Analyze the social, political, and cultural transformations brought about by the Turkish Revolution, including the establishment of the Republic of Turkey and the implementation of Atatürk's reforms.
Course Objective:	The objective of the Atatürk Principles and History of Revolution course is to enable students to understand the significant events of Turkey's modernization process, Atatürk's leadership, and the reforms he implemented. This course helps students grasp Atatürk's thoughts, principles, and vision, as well as the foundations and values of the Republic of Turkey. Additionally, it fosters a deep understanding of the social, political, and cultural transformations brought about by the Turkish revolutions. The course aims to cultivate a national consciousness, reinforce commitment to democracy and secularism, and evaluate the significant events that shape Turkey's future.
Mode of Delivery:	E-Learning

Learning Outcomes



Knowledge *(Described as Theoritical and/or Factual Knowledge.)*
1) 1. Understanding the historical context and factors leading to the Turkish Revolution.
2) Analyzing the key events, individuals, and ideologies that shaped the Turkish Revolution.
Skills *(Describe as Cognitive and/or Practical Skills.)*
Competences *(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)*
1) Evaluating the impact of the Turkish Revolution on Turkish society, politics, and culture.

Course Topics

Week

Subject

Historical Roots of Modern Turkey-Ottoman Legacy

The Early Reform Era, 1789-1839

The Tanzîmât Reforms, 1876

Atatürk and the Foundation of the Republic of Türkiye

Constitutionalism and the Reign of Abdülhamid II: 1876-1908

Constitutionalism and the Reign of Abdülhamid II: 1876-1908 (continued)

Review of Chapters 1-2-3-4

Midterm Exam

The Revolution of 1908 and its Aftermath

10)

The Revolution of 1908 and its Aftermath (continued)

11)

The Ottoman Empire in the First World War

12)

The Rise and Development of the Turkish National Resistance

13)

Turkish War of Independence: From Sevrés to the Armistice of Mudanya

14)

The Leadership Traits of Atatürk

15)

Final Exam Questions Review

16)

Final Sınavı

References:

**Gencer, A. İ., ve Özel, S. (2006). Türk İnkılâp Tarihi. 11. bs. İstanbul: Der Yayınları.
** Mango, A. (2004). Atatürk. Modern Türkiye'nin Kurucusu. Türkçesi: Füsun Doruker. 3. bs. İstanbul: Remzi Kitabevi.
** Turan, Ş. (1991). Türk Devrim Tarihi I. İmparatorluğun Çöküşünden Ulusal Direnişe. İstanbul: Bilgi Yayınları.
** Turan, Ş. (1998). Türk Devrim Tarihi II. Ulusal Direnişten Türkiye Cumhuriyeti'ne. İstanbul: Bilgi Yayınları.
** Yalçın, D. vd. (2019). Türkiye Cumhuriyeti Tarihi I. 13. bs. Ankara: AKDTYK Atatürk Araştırma Merkezi.

Ders - Program Öğrenme Kazanım İlişkisi

No Effect	1 Lowest	2 Average	3 Highest

Ders Öğrenme Kazanımları	1	2	3
Program Outcomes
1) Recognizes educational resources and culinary tools in the field of gastronomy.	1	1	1
2) Defines the working areas and responsibilities of the personnel in a food and beverage business.	1	1	1
3) Defines the occupational safety rules in the working environment.	1	1	1
4) By understanding the physical and chemical events behind cooking, she/he knows in advance the effects of the methods she/he uses on food.	1	1	1
5) Develops creative menus	1	1	1
6) Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.	1	1	1
7) Recognizes and promotes national cuisine culture.	1	1	1
8) Designs menus within the framework of professional ethics and health rules.	1	1	1
9) She/He takes responsibility for everything from the recipe to the presentation of the food in the kitchen.	1	1	1
10) Develop a positive attitude towards lifelong learning, use knowledge effectively.	1	1	1
11) By using Turkish correctly, he/she has a command of his/her mother tongue.	3	3	3
12) Recognizes the concepts of teamwork and time management.	1	1	1
13) Develops cooking techniques.	1	1	1
14) It carries out economic activities such as marketing and cost analysis of a business related to the field of gastronomy.	1	1	1

Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Laboratory
Quantitative Problem Solving
Fieldwork
Group Study / Assignment
Individual Assignment
WEB-based Learning
Internship
Practice in Field
Project Preparation
Report Writing
Seminar
Supervision
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Reading
Thesis Preparation
Field Study
Student Club and Council Activities
Other
Logbook
Interview and Oral Conversation
Research
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Sketching
Mapping and marking
Reading maps
Copying textures
Creating a library of materials
Presentation

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance		% 0
Laboratory		% 0
Application		% 0
Practice Exam		% 0
Quizzes		% 0
Homework Assignments		% 0
Presentation		% 0
Project		% 0
Special Course Internship (Work Placement)		% 0
Field Study		% 0
Article Critical		% 0
Article Writing		% 0
Module Group Study		% 0
Brainstorming		% 0
Role Playing + Dramatizing		% 0
Out of Class Study		% 0
Preliminary Work, Reinforcement		% 0
Application Repetition etc.		% 0
Homework (reading, writing, watching movies, etc.)		% 0
Project Preparation + Presentation		% 0
Report Preparation + Presentation		% 0
Presentation / Seminar Preparation + Presenting		% 0
Oral examination		% 0
Midterms	1	% 40
Final	1	% 60
Practical Final		% 0
Report Submission		% 0
Bütünleme		% 0
Bütünleme Pratik		% 0
Kanaat Notu		% 0
Committee		% 0
Yazma Ödev Dosyası		% 0
Portfolio		% 0
Take-Home Exam		% 0
Logbook		% 0
Participation		% 0
Discussion		% 0
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Calculation of Workload and ECTS Credits

Activities	Number of Activities	Workload
Course Hours	14	28
Laboratory
Application
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class	14	15
Article Critical
Article Writing
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)	14	14
Homework (reading, writing, watching movies, etc.)	8	16
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams	7	7
MIDTERM EXAM (Visa)	1	1
Preparing for the General Exam	7	7
GENERAL EXAM (Final)	1	1
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload		89
ECTS (30 saat = 1 AKTS )		2