General Information about the Course

Course Code:	IKU-Z-217
Course Title:	Scientific Literacy
Course Semester:	2. Semester / Spring
Course Credits:	Theoretical Practical Credit ECTS 1 0 1 1
Language of instruction:	TR
Prerequisite of the course:	No
Ders İş Deneyimini Gerektiriyor mu?:	No
Type of course:	Üniversite Seçmeli
Level of course:	Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s):	Associate Professor Dr. Deniz Sarıbaş
Course Assistants:

Purpose and content of the course

Course Objectives:	- To distinguish science and scientific knowledge from non-scientific knowledge, - To understand the historical, philosophical, political and sociocultural dimensions of science, - To understand the importance of participation in discussions on science ethics and socioscientific issues.
Course Objective:	- Discusses scientific knowledge and processes and their use in daily life and society. - Discusses the historical, philosophical and sociocultural dimensions of science. - Discusses the importance of ethics in scientific studies. - Evaluates science in terms of values such as equality and social justice. - Defines media literacy.
Mode of Delivery:	E-Learning

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)

1) - To understand the concepts of nature of science and scientific literacy.

2) - To comprehend socioscientific issues.

3) - To define scientific literacy.

Skills (Describe as Cognitive and/or Practical Skills.)

1) - To distinguish scientific and non-scientific knowledge.

2) - To evaluate propaganda critically.

3) - To gain reasoning skills.

4) - To distinguish between argument, fallacy and conspiracy theories.

5) - To distinguish between scientific and pseudoscientific knowledge.

6) - To discuss ethical problems in science.

7) - To discuss science in terms of social justice.

8) - To question the credibility of the source of information.

9) - To assess the development of scientific literacy and science-based civic engagement of society.

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) - To gain media literacy.

2) - To evaluate the importance of scientific literacy in terms of different disciplines.

Course Topics

Week	Subject
Related Preparation	Pekiştirme
1)	Science and scientific knowledge
2)	Nature of science and scientific literacy
3)	Propaganda techniques and critical thinking
4)	Reasoning about our experiences
5)	Argument, fallacy and conspiracy theories
6)	Science and pseudoscience: Examples of rock salt and water experiments
7)	Socioscientific issues
8)	Ethics in science
9)	Science and social justice
10)	The credibility of sources of information
11)	Media literacy
12)	Public scientific literacy and science-based civic engagement
13)	The importance of scientific literacy in different disciplines
References: Akçay, B. & Akçay, H. (2020). Fen ve Fen Eğitimine İlişkin Temel Kavramlar. In Fen Öğretimi, Aysun Öztuna Kaplan (Ed.), Ankara: Nobel Yayınevi, 2020, pp.1-24. Allchin, D. (2022). Who speaks for science?. Science & Education, 31(6), 1475-1492. https://doi.org/10.1007/s11191-021-00257-4 Genç, M. (2020). Kuramdan Uygulamaya Sosyobilimsel Konular. Nobel Yayınları. ANKARA. Kapıcı, H. Ö. & Akçay, H. (2020). Fen ve Teknoloji Okuryazarlığı. In Fen Öğretimi, Aysun Öztuna Kaplan (Ed.), Ankara: Nobel Yayınevi, 2020, pp.49-68. Osborne, J., & Allchin, D. (2024). Science literacy in the twenty-first century: informed trust and the competent outsider. International Journal of Science Education, 1-22. https://doi.org/10.1080/09500693.2024.2331980 Saribas, D. Saka, M. (2020). Fen, Teknoloji, Bilimsel Bilgi ve Bilimsel Yöntemin Özellikleri. In Fen Öğretimi, Aysun Öztuna Kaplan (Ed.), Ankara: Nobel Yayınevi, 2020, pp.25-48. Sürmeli, H. (2020). Fen-Teknoloji-Toplum-Çevre İlişkileri. In Fen Öğretimi, Aysun Öztuna Kaplan (Ed.), Ankara: Nobel Yayınevi, 2020, pp.69-94. Valladares, L. (2021). Scientific literacy and social transformation: Critical perspectives about science participation and emancipation. Science & Education, 30(3), 557-587. https://doi.org/10.1007/s11191-021-00205-2

Ders - Program Öğrenme Kazanım İlişkisi

No Effect	1 Lowest	2 Average	3 Highest

Ders Öğrenme Kazanımları	1	3	4	5	6	8	9	10	12	2	7	14	11	13
Program Outcomes
1) PO1: Explains the basic concepts, theories and principles specific to the field of Gastronomy and Culinary Arts.
2) PO2: Conducts kitchen management and operations independently.
3) POÇ 3: Performs various cooking techniques and culinary applications from Turkish and world cuisines at a professional level.
4) PO4: Explains the historical development and diversity of Turkish and world culinary cultures.
5) PO 5: Provides leadership and takes responsibility in teamwork.
6) POÇ 6: Applies food safety, hygiene and sanitation rules.
7) POÇ 7: Produces solutions with an innovative perspective to meet changing consumer expectations.
8) POÇ 8: Analyzes and produces solutions to problems encountered in the field of Gastronomy and Culinary Arts.
9) POÇ 9: Demonstrates behaviors in accordance with environmental awareness and sustainability principles and develops innovative and entrepreneurial ideas.
10) POÇ 10: Uses information and communication technologies, software and tools in the field.
11) POÇ 11: Acting in accordance with professional ethical rules and integrating these rules into business life.

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	16	16
Laboratory
Application
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class
Article Critical
Article Writing
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)
Homework (reading, writing, watching movies, etc.)
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams
MIDTERM EXAM (Visa)	16	16
Preparing for the General Exam
GENERAL EXAM (Final)	16	16
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload		48
ECTS (30 saat = 1 AKTS )		1