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: IKU-VII-313
Course Title: Special Topics in Politics
Course Semester: 3. Semester / Fall
Course Credits:
Theoretical Practical Credit ECTS
2 0 2 3
Language of instruction: EN
Prerequisite of the course: No
Type of course: Non-Departmental Elective
Level of course:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s): Assistant Professor Mesut ÖZEL

Purpose and content of the course

Course Objectives: To familiarize students with the basic concepts, topics and phenomena of political science and to analyze current political issues theoretically and analytically with this background.
Course Objective: To make comparisons by seeing the differences related to the same concept in Political Science, to look at today's problems and debates from an analytical framework.
Mode of Delivery: E-Learning

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)
  1) Knows the basic concepts of political science.
Skills (Describe as Cognitive and/or Practical Skills.)
  1) Makes comparisons by seeing the differences in the same concept in political science.
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) Questioning with concepts and using analytical thinking on political issues, begins to speak and write.

Course Topics

Week Subject
Related Preparation Pekiştirme
1) WHAT IS POLITICS?
2) INDIVIDUALS, BAND AND STATE
3) MODERN STATE
4) POWER, AUTHORITY AND LEGITIMACY
5) STATE AND SOCIETY
6) STATE AND ECONOMY
7) STATE AND INTERNATIONAL SYSTEM
8) MIDTERM EXAM
9) GLOBALIZATION AND CHANGING WORLD
10) ACTORS IN INTERNATIONAL RELATIONS
11) RELATIONS BETWEEN POLITICS AND MEDIA
12) SOCIAL MOVEMENTS
13) POLITICS AND SECURITY: GLOBAL WAR ON TERROR
14) POLITICS AND ECOLOGY: A LOOK TO LOCAL AND GLOBAL ENVIRONMENTAL ISSUES
15) WAR AND PEACE
16) FINAL EXAM
References: 1. “Türk Dış Politikası 2001-2012 Kurtuluş Savaşından Bugüne Olgular, Belgeler, Yorumlar, Baskın Oran” , 2. bs, c. 3, 3 c. (İstanbul: İletişim Yayınları, 2013).
2. "Comparative Politics: Domestic Responses to Global Challenges", Charles Hauss, Wadsworth Thomson Learning Publisher
3. "Comparative Politics in a Globalizing World", Jeffrey Haynes, Polity Press
4. "The Human Polity: An Introduction to Political Science", Kay Lawson, Houghton Mifflin Company
5. "World Politics: Trend and Transformation", Charles W. Kegley Jr, Eugene R. Wittkopf, Macmillian Press Ltd.
6. “Çağdaş Siyaset Felsefesine Giriş”, Will Kymlica, 3. Basım, Bilgi Üniversitesi Yayınları, 2016.
7. “Political Theory: An Introduction Andrew Heywood”, , Palgrave Macmillan, Third Edition, New York, 2004 [Siyaset Teorisine Giriş, Çev. Hızır Murat Köse, Küre, İstanbul, 2011]
8. “Siyaset Kavramları ve Siyaset Kuramları”, Gerald F. Gaus, Çev. Nihal Akdere, Phoenix.
9. “Kıta Avrupası Felsefesine Giriş: Rousseau, Kant ve Hegel’den Foucault ve Derrida’ya”, David West, Çev. A. Cevizci, Paradigma Yayınları, İstanbul 1998.
10. “Modern Siyasal İdeolojiler”, Birsen Örs (der.) Der. Birsen Örs, 4. Baskı, Bilgi Ünv. Yay. 2010.
11. “Günümüzde Yeni Yaklaşımlar: Eleştiriler-Farklılıklar-Çözüm Arayışları”, Hilal Onur İnce (Der.), Doğu Batı Yayınları, 2010.

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

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
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 % 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
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) 1 1
Preparing for the General Exam
GENERAL EXAM (Final)
Participation 1 1
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload 30
ECTS (30 saat = 1 AKTS ) 1