Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | UNI266 | ||||
Course Name: | Cultural History of Physics | ||||
Semester: | Fall | ||||
Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
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Mode of Delivery: | E-Learning | ||||
Course Coordinator: | Öğr. Gör. HATİCE GÜREL ÖZDEMİR | ||||
Course Lecturer(s): | Dr. Şeyma PARLATAN | ||||
Course Assistants: |
Course Objectives: | In this course, it is aimed to give information about the experimental and theoretical development process in physics and basic sciences. At the end of the course, students will have an idea about the historical development process and important scientific developments. |
Course Content: | Information about important developments and important people in physical science will be given from ancient times to the present. |
The students who have succeeded in this course;
1) To have knowledge of Physics in Ancient, Medieval and New Age. 2) To be informed about the lives of important scientists who contributed to Physics and their contributions to science. |
Week | Subject | Related Preparation |
1) | Physics in Antiquity and the Middle Ages | Five Equations That Changed the World - Michael Guillen Fiziğin Kültürel Tarihi – Zeki Tez Işığın Öyküsü- Hüseyin Gazi Topdemir A Short History of Nearly Everything - Bill Bryson |
2) | Physics in New Age Europe | Five Equations That Changed the World - Michael Guillen Fiziğin Kültürel Tarihi – Zeki Tez Işığın Öyküsü- Hüseyin Gazi Topdemir A Short History of Nearly Everything - Bill Bryson |
3) | Isaac Newton and the Law of Universal Gravity | Five Equations That Changed the World - Michael Guillen Fiziğin Kültürel Tarihi – Zeki Tez Işığın Öyküsü- Hüseyin Gazi Topdemir A Short History of Nearly Everything - Bill Bryson |
4) | Daniel Bernoulli and the Law of Hydrodynamic Pressure | Five Equations That Changed the World - Michael Guillen Fiziğin Kültürel Tarihi – Zeki Tez Işığın Öyküsü- Hüseyin Gazi Topdemir A Short History of Nearly Everything - Bill Bryson |
5) | Michael Faraday and the Law of Electromagnetic Induction | Five Equations That Changed the World - Michael Guillen Fiziğin Kültürel Tarihi – Zeki Tez Işığın Öyküsü- Hüseyin Gazi Topdemir A Short History of Nearly Everything - Bill Bryson |
6) | Rudolf Clausius and the Second Law of Thermodynamics | Five Equations That Changed the World - Michael Guillen Fiziğin Kültürel Tarihi – Zeki Tez Işığın Öyküsü- Hüseyin Gazi Topdemir A Short History of Nearly Everything - Bill Bryson |
7) | Albert Einstein and the Special Theory of Relativity | Five Equations That Changed the World - Michael Guillen Fiziğin Kültürel Tarihi – Zeki Tez Işığın Öyküsü- Hüseyin Gazi Topdemir A Short History of Nearly Everything - Bill Bryson |
8) | Nikola Tesla and Alternating Current | Five Equations That Changed the World - Michael Guillen Fiziğin Kültürel Tarihi – Zeki Tez Işığın Öyküsü- Hüseyin Gazi Topdemir A Short History of Nearly Everything - Bill Bryson |
9) | From Amber to Electron: The History of Electricity | Course Book |
10) | The Development of Thermodynamics and Temperature Measuring Instruments | Course Book |
11) | The Story of Air Pressure and Barometers | Course Book |
12) | The Story of the Steam Engine and Steam Vehicles | Course Book |
13) | Studies on Atomic Physics and Radioactivity | Course Book |
14) | On the History of Measures and Units | Course Book |
Course Notes / Textbooks: | Öğretim elemanı ders notları / Lecturer notes |
References: | Dünyayı Değiştiren 5 Denklem- Michael Guillen – TÜBİTAK Popüler Bilim Kitapları Fiziğin Kültürel Tarihi – Zeki Tez Doruk Yayıncılık Işığın Öyküsü- Hüseyin Gazi Topdemir- TÜBİTAK Popüler Bilim Kitapları Hemen Her Şeyin Kısa Tarihi- Bill Bryson Boyner Yayınları Five Equations That Changed the World - Michael Guillen Fiziğin Kültürel Tarihi – Zeki Tez Işığın Öyküsü- Hüseyin Gazi Topdemir A Short History of Nearly Everything - Bill Bryson |
Course Learning Outcomes | 1 |
2 |
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Program Outcomes | ||||||||||||||||||
1) Define and explain the general concepts related to gastronomy and culinary arts. | ||||||||||||||||||
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses. | ||||||||||||||||||
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field. | ||||||||||||||||||
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | ||||||||||||||||||
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | ||||||||||||||||||
6) Dominates the terminology of food and beverage. | ||||||||||||||||||
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts. | ||||||||||||||||||
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department. | ||||||||||||||||||
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | ||||||||||||||||||
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | ||||||||||||||||||
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | ||||||||||||||||||
12) Follow current developments in the field and profession. | ||||||||||||||||||
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | ||||||||||||||||||
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | ||||||||||||||||||
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | ||||||||||||||||||
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | ||||||||||||||||||
17) Prepares meals of Turkish and different country cuisines. | ||||||||||||||||||
18) Have knowledge and methods about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this knowledge and methods for professional development. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Define and explain the general concepts related to gastronomy and culinary arts. | 3 |
2) | Defines and explains the internal and external environment relations that are affected by the food and beverage businesses. | 3 |
3) | Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field. | 3 |
4) | To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | 3 |
5) | To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | 3 |
6) | Dominates the terminology of food and beverage. | 3 |
7) | Organize all kinds of organizations in the field of Gastronomy and Culinary Arts. | 3 |
8) | Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department. | 2 |
9) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | 3 |
10) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | 3 |
11) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | 3 |
12) | Follow current developments in the field and profession. | 2 |
13) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | 2 |
14) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | 3 |
15) | Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | 3 |
16) | Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | 3 |
17) | Prepares meals of Turkish and different country cuisines. | 3 |
18) | Have knowledge and methods about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this knowledge and methods for professional development. | 3 |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 40 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 13 | 26 |
Study Hours Out of Class | 13 | 104 |
Midterms | 1 | 1 |
Final | 1 | 1 |
Total Workload | 132 |