GASTRONOMY AND CULINARY ARTS (ENGLISH) | |||||
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Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | ATA104 | ||||||||
Course Title: | Ataturk's Principles and History of Turkish Revolution II | ||||||||
Course Semester: | 2. Semester / Spring | ||||||||
Course Credits: |
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Language of instruction: | EN | ||||||||
Prerequisite of the course: | No | ||||||||
Type of course: | Necessary | ||||||||
Level of course: |
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Course Lecturer(s): | Elif Çağlı Kaynak |
Course Objectives: | The aim of the Ataturk Principles and History of Revolution II course is to teach and help students understand Ataturk's life, thoughts and reforms in more detail. This course introduces students to Atatürk's revolutionary vision and goals of modernizing Turkey, while also addressing his understanding of leadership and state administration. At the same time, it conveys Atatürk's basic principles such as democracy, secularism, nationalism, statism and revolutionism to students, while also enabling them to evaluate the importance and applications of these principles in today's Turkey. This course also aims to increase students' civic responsibilities and sensitivity towards their country by inspiring them from Ataturk's thoughts and reforms. |
Course Objective: | To ensure that students understand Ataturk's Principles and that these principles are the values that form the foundations of the Republic of Turkey. To ensure that students develop historical awareness by examining in detail the founding process of the Republic of Turkey and the reforms carried out by Atatürk. To enable students to understand Atatürk's leadership qualities and revolutionary personality and to appreciate his ideas and lifestyle. To examine the effects of the revolutions that took place during Atatürk's reign on history, culture, economy and politics and to evaluate these effects from an analytical perspective. To ensure that students learn to protect our national and spiritual values and grow up with a sense of patriotism. To ensure that students understand the concepts of democracy and human rights and to support them in adopting these values. To enable students to critically evaluate social problems and historical processes. To ensure that students develop a sense of responsibility for the future of the Republic of Türkiye. To enable students to develop their research, evaluation and presentation skills by using their history knowledge and skills. To contribute to the development of citizenship awareness by ensuring that students understand the process of creating a national identity and culture. |
Mode of Delivery: | E-Learning |
Knowledge (Described as Theoritical and/or Factual Knowledge.) | ||
1) Understands the role of Ataturk's Revolutions in Turkey's modernization journey |
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2) Obtains information about Turkey's political and social transformation. |
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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)
To understand the democratization process of the Republic of Türkiye. |
Week | Subject | ||
1) | Introduction | ||
2) | One Party Era | ||
3) | Tek Parti Dönemi | ||
4) | Transition to Democracy | ||
5) | Democrat Party | ||
6) | Democrat Party Era | ||
7) | One Party Era | ||
8) | Midterm | ||
9) | Second Republic | ||
10) | Second Republic | ||
11) | Third Republic | ||
12) | Third Republic | ||
13) | Current Turkey | ||
14) | Current Turkey | ||
15) | General Overview | ||
16) | Final Exam | ||
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No Effect | 1 Lowest | 2 Average | 3 Highest |
Ders Öğrenme Kazanımları | 1 |
3 |
2 |
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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. | 2 | 2 | 2 | |||||||||||
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 |
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 |
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 | % 0 | |
Final | % 0 | |
Report Submission | % 0 | |
Bütünleme | % 0 | |
Kanaat Notu | % 0 | |
Committee | % 0 | |
Yazma Ödev Dosyası | % 0 | |
Portfolio | % 0 | |
Take-Home Exam | % 0 | |
Logbook | % 0 | |
Discussion | % 0 | |
Participation | % 0 | |
total | % 0 | |
PERCENTAGE OF SEMESTER WORK | % 0 | |
PERCENTAGE OF FINAL WORK | % 0 | |
total | % 0 |
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 | 14 |
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.) | ||
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 | 17 |
GENERAL EXAM (Final) | 1 | 1 |
Participation | ||
Discussion | ||
Portfolio | ||
Take-Home Exam | ||
Logbook | ||
Total Workload | 82 | |
ECTS (30 saat = 1 AKTS ) | 2 |