Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

UNI266

Course Name:

Cultural History of Physics

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Bachelor

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

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Öğr. Gör. HATİCE GÜREL ÖZDEMİR

Course Lecturer(s):

Dr. Şeyma PARLATAN

Course Assistants:

Course Objective and Content

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.

Learning Outcomes

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.

Course Flow Plan

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

Sources

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 - Program Learning Outcome Relationship

Course Learning Outcomes	1	2
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.

Course - Learning Outcome Relationship

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

Assessment & Grading

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

Workload and ECTS Credit Calculation

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