Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
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) Have information about food components and additives and use this information in production. | ||||||||||||||
2) Has knowledge about food legislation and professional ethics. | ||||||||||||||
3) Evaluates the knowledge learned in food laboratories at production and quality control points. | ||||||||||||||
4) Can determine the risk factors in food production stages. | ||||||||||||||
5) Can provide hygiene, sanitation conditions in food sector. | ||||||||||||||
6) Have knowledge about occupational safety in food industry. | ||||||||||||||
7) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
8) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | ||||||||||||||
10) Use current techniques in the field of food technology. | ||||||||||||||
11) Identifies problems, generates and presents solutions. | ||||||||||||||
12) Has an awareness of the legal consequences of technological applications and professional ethics. | ||||||||||||||
13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | ||||||||||||||
14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Have information about food components and additives and use this information in production. | 1 |
2) | Has knowledge about food legislation and professional ethics. | 1 |
3) | Evaluates the knowledge learned in food laboratories at production and quality control points. | 1 |
4) | Can determine the risk factors in food production stages. | 1 |
5) | Can provide hygiene, sanitation conditions in food sector. | 1 |
6) | Have knowledge about occupational safety in food industry. | 1 |
7) | Uses the necessary equipment for food safety and quality control in food laboratories. | 1 |
8) | Uses the necessary equipment for food safety and quality control in food laboratories. | 1 |
9) | Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | 1 |
10) | Use current techniques in the field of food technology. | 1 |
11) | Identifies problems, generates and presents solutions. | 1 |
12) | Has an awareness of the legal consequences of technological applications and professional ethics. | 1 |
13) | Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | 1 |
14) | Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. | 1 |
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 |