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:

UNI332

Course Name:

Political Literacy in Turkey

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:

Prof. Dr. YUSUF ERBAY

Course Lecturer(s):

Prof. Yusuf ERBAY

Course Assistants:

Course Objective and Content

Course Objectives:

This course aims to introduce the basic concepts of Political Science. It is planned to explain the developing and changing political events in the world and in the country with a scientific method. The aim of the course is to teach the basic concepts of Political Science as well as scientific preparation for future courses. It aims to explain political events by using many disciplines. It aims to gain basic information about the social-economic and cultural factors affecting / determining Turkey's politics in the political changes and developments that started in the 19th century and continued until today; how political and social changes and transformations took place.

Course Content:

The aim of this course is to analyse the social dynamics shaping Turkish political life, the areas of debate and conflict, the continuities and ruptures in the course of time from a historical and theoretical perspective and to make historical-empirical analyses of socio-political power relations in Turkey from the 19th century Ottoman Empire to the present day.

Learning Outcomes

The students who have succeeded in this course;
1) Within the scope of this course, students learn the basic concepts of political science.
2) They acquire basic knowledge about politics in Turkey.
3) Learn the important periods of Turkish political life.

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction	Textbook
2)	Introduction to Political Literacy: What is Political Literacy? Concepts of Politics and Politics, What is Political Science? What does it study? Language of Politics: Concepts and Institutions, Power (Principal Constituent - Secondary Constituent Power), Sovereignty, Legitimacy.	textbook
3)	Introduction to Political Literacy: What is Political Literacy? Concepts of Politics Introduction to Political Literacy: State, State Forms, Political Systems, State of Law, Fundamental Rights and Freedoms, Constitution, Separation of Powers, Political Powers, Political Behaviour and Political Socialisation, Individual Participation in Political Life, Democracy (hybrid regimes, majoritarian / pluralist democracies), Elections, Political Powers, Parties, Bureaucracy and Politics.	textbook
4)	Politics before the Republic: Politics in the Innovative Period / Restoration Period, Nizam-ı Cedid, Sened-i Alliance, Pre-Tanzimat Period, Tanzimat and Reform	textbook
5)	Politics before the Republic: Constitutional Monarchy and Kanun-i Esasi / Europe-Centred World Balance, Young Turks, Constitutions and General Structure of Administration, Modernising Administration and Local Governments, Constitutional Monarchy: The First Revolution, War of Jihan	textbook
6)	Politics after the Republic: Turkish Modernisation, Republic and Revolutions, Republican Constitutions: 1921 and 1924, Politics, Parties, Administration and IA Relations, A Failed Attempt at a Global Political Organisation: The League of Nations	textbook
7)	Politics after the Republic: Multi-Party Period, End of Colonialism, IA Organisations UN, EU, NATO, After World War II, Roof Organisation of Global Politics: United Nations, Turkey's becoming a member of NATO, Green Belt.	textbook
8)	Midterm Exam	Exam
9)	Post-Republican Politics: The Effects of Migration and Urbanisation on Turkish Politics, 1960 Coup, Constitution and Its Effects, Cyprus Problem, Period of Turmoil Between Two Coups, Right and Left Concepts in Turkish Politics.	textbook.
10)	Politics after the Republic: Turkish-Islamic Synthesis in the Context of Ummatism and Nationalism, Socialist Left, Social Democracy and Democratic Left, Front Governments Against the Left, 1980 Coup and New Constitution, Continuing Effects of Migration and Urbanisation in Political Structuring, Politician / Bureaucrat Relations.	textbook
11)	21st Century Preparation Period, Neo-Liberal Period, Globalisation and its effects on politics, European Union Accession Process and its effects on politics.	textbook.
12)	The Colour of the New Century: Green, Environmental Problems and Climate Change, UN 2030 Goals, Green New Order.	textbook.
13)	Current Issues Affecting Turkish Politics: 28 February and its Aftermath, Effects of the March Tesker, Attitude of Turkish Politics in the Face of Regional Conflicts, Distorted Civil Society Understanding and Its Consequences, 15 July Coup Attempt and Evaluations.	textbook.
14)	Current Issues Affecting Turkish Politics: 2018 Constitutional Amendments, Presidential Regime and Administration, Law No. 2820 on Political Parties 1983, Election Law No. 2839 1983.	textbook.
15)	General Evaluation: The Continuing Fault Line in Turkish Politics: Conservatism and Innovation	textbook.

Sources

Course Notes / Textbooks:

-İnan, Süleyman (2021), Siyaset Okuryazarlığı, Yeni İnsan Yayınevi, İstanbul

References:

-Kışlalı, A. Taner (2018), Siyaset Bilimi, Kırmızı Kitap Yayınevi, İstanbul.-Erbay, Yusuf ve Akgün Hasan (2013), Modernleşmeden KüreselleşmeyeTürkiye’de Yerel Yönetimler, Tarihi ve Bugünü, Kazancı Kitap, İstanbul.-Erbay, Yusuf (2011), “Küreselleşme Sürecini Anlamaya Yardımcı BazıKavramlar”, Gazi Üniversitesi İletişim Fakültesi, İletişim Dergisi, Sayı 32,Bahar,ss. 279-294.-İlber Ortaylı, Türkiye Teşkilat ve İdare Tarihi, Cedid, Ankara, 2007-Halil İnalcık, Osmanlı İmparatorluğu: Klasik Çağ, İstanbul, Yapı KrediYayınları, 2003.- Erbay, Yusuf ve Dr. Hasan Akgün, From Modernisation to Globalisation,Local Authorities in Turkey, History and Today, , İmge Kitabevi, 2022, Ankara.-Stiglits,J.E (2002), Globalization and its Discontents, Norton, New York.-Bennett, A.L and Oliver, J.K (2002), International Organizations, Principlesand Issues, Seventh Edition, Pearson Education, New Jersey

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3
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 on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these 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 on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.	3

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	14	% 20
Midterms	1	% 30
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	15	1	1	3	75
Midterms	1	5	5	5	15
Final	1	10	10	10	30
Total Workload					120