Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | ATA101 | ||||
Course Name: | Atatürk's Principles and History of Turkish Revolution 1 | ||||
Semester: | Fall | ||||
Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | Compulsory Courses | ||||
Course Level: |
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Mode of Delivery: | E-Learning | ||||
Course Coordinator: | Dr. Öğr. Üy. SUAT EREN ÖZYİĞİT | ||||
Course Lecturer(s): |
Dr. Öğr. Üy. SUAT EREN ÖZYİĞİT |
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Course Assistants: |
Course Objectives: | 1)Ensuring understanding of the situation before the Turkish Independence War. Revolution and Principles of Atatürk, Ataturk's ideas, and to give accurate information about the History of the Republic of Turkey. 2)To provide accurate information about threats against Turkey and Ataturk's principles and revolutions. 3)In an indivisible unity of Turkey, Atatürk Revolution and in accordance with the Principles, to unite national targets. 4)To educate and strengthen the students in line with Kemalist thought. |
Course Content: | The Collapse of the Ottoman Empire, Tanzimat and Reform Edict, I. and II. Constitutional Era, Tripoli and Balkan Wars, Worl War I, Mudros Armistice, War of Independence; Amasya Circular, National Congresses, Establishment of Turkish Grand National Assembly, Declaration of Republic |
The students who have succeeded in this course;
1) To be aware of Atatürk's principles and to be knowledgeable about Revolution History. 2) To explain the collapse of the Ottoman Empire and the reasons that make up the Turkish Revolution. 3) To be able to explain the reforms in the Ottoman Empire. 4) To be able to explain the causes and consequences of the Balkan and World War I which caused the collapse of the Ottoman Empire. 5) To be able to explain the reactions to the occupations. 6) To explain the establishment of TGNA and declaration of republic. |
Week | Subject | Related Preparation |
1) | Initial Reforms of the Ottoman Empire | |
2) | 1839 Tanzimat Era, Reform Edict | |
3) | I. Constitutional Era, II. Abdulhamid Absolutions, Young Ottomans | |
4) | II. Abdulhamid Absolutions and Young Turks | |
5) | II. Constitutional Era | |
6) | Tripoli and Balkan Wars | |
7) | Bab-ı Ali Raid (coup d'etat) | |
8) | Midterm | |
9) | World War I (1914-1916) | |
10) | World War I (1916-1918) | |
11) | Mudros Armistice, Amasya Circular, Congresses | |
12) | War of Independence (1919-1921) | |
13) | War of Independence (1921-1923) | |
14) | Declaration of Republic, Abolishment of Caliphate | |
15) | Final |
Course Notes / Textbooks: | Modern Türkiye'nin Doğuşu, Bernard Lewis; Osmanlı İmparatorluğu ve Modern Türkiye II, Stanford J. Shaw&Ezel Kural Shaw. Emergence of Modern Turkey, Bernard Lewis; Ottoman Empire and Modern Turkey II, Stanford J. Shaw&Ezel Kural Shaw. |
References: |
Course Learning Outcomes | 1 |
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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 on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these 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. | 2 |
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. | 2 |
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. | 2 |
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. | 3 |
13) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | 3 |
14) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | 2 |
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. | 2 |
16) | Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | 2 |
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. | 2 |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 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 | 14 | 28 |
Quizzes | 16 | 16 |
Midterms | 1 | 1 |
Final | 1 | 1 |
Total Workload | 46 |