ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Gastronomy and Culinary Arts | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
Course Introduction and Application Information
| Course Code: | UNI032 | ||||
| Course Name: | Introduction to Sociology | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | |||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Dr. Öğr. Üy. SELEN YANMAZ | ||||
| Course Lecturer(s): | Dr. Ekrem SALTIK | ||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | The purpose of this course is to “equip” the students with a general notion of the social science of Sociology. |
| Course Content: | A grasp of sociological themes. Familiarity with the founders of Sociology, as well as the later theoreticians.Having the gift of sociological imagination vis-a-vis any situations involving social issues. Being aware of the versatility of cultures and the relativity of socialization processes, depending on different spots on our planet. Being free of prejudices and a champion of acceptance, accordingly. |
Learning Outcomes
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The students who have succeeded in this course;
1) He/she can achieve a scientific observation of the society; he/she can recognize and define collective behavior patterns. He/she perceives the social institutions present within the society. He /she comprehends their significance. He-she outlines the stages along the course of the civilization history. He-she verifies being aware of and familiar with the constructors of Sociology. He-she enumerates the contemporary sociologists, by name. He/she differentiates the topics which they consider important. He-she knows that along with Ibn Khaldun, the Muslims’ sociology had emerged. He/she lists the pioneers of Turkish sociology, ever since Ziya Gökalp. He/she provides examples about the relative nature of the topic of culture. He/she explains the gains of this very course in the line of viewing the humanity with a large perspective in a tolerant manner. |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | The literal meaning of Sociology and the questions it strives to answer. Properties of society. Classifications of societies. | - |
| 2) | Groups and their classifications. A brief look at group dynamics and the concept of leadership. Differentiating leadership from Management. | - |
| 3) | The evolution of the sociological thinking. The pioneers of the discipline: Saint-Simon, Comte, Durkheim, Marx, Weber. Other important theoreticians in chronological order. | - |
| 4) | Comparison of Sociology with other social sciences. An emphasis on comparing it with History-Historiography. A brief look at the history of European civilization: 100-Year-Wars; Separation of the Orthodox Church from the Catholic origin. Renaissance; Reform & the emergence of Protestantism; The Ear of Enlightenment. | - |
| 5) | Mercantilism and capital accumulation, the Industrial Revolution and its consequences, the exchange of colonies (from Portugal and Spain to France, England and Holland), the French and Russian revolutions and their repercussions. | - |
| 6) | The decline of Ottoman Empire, starting with loss of territory at Carlowitz Treaty. Naval defeats (Chesma & Navarino). Attempts of Remedy: The Reformation of 1839. Crimean War. | - |
| 7) | Contemporary sociologists and their interpretations of social happenings. | - |
| 8) | Post-modernist views with an emphasis of Michel Foucault. | - |
| 9) | Ibn Khaldun’s sociology, as a demonstrative example of Muslims’ studies of sociology. Sociology in late-Ottoman years and in early republican days. | - |
| 10) | Introduction to Demography and related definitions. | - |
| 11) | Fishing societies in history and their imprints extending out to our day. Marine societies (Crete and other coastal city-governments dealing with commerce) in history and their imprints extending out to our day. | - |
| 12) | A glance at various social institutions (Family, Education, Economy, Politics, Religion, Leisure-Time Valorization). Kinds of Social Deviation (including an emphasis of drinking abuse). | - |
| 13) | Invisible behavior patterns (attitudes, beliefs, conviction). Modes, fashions, crazes, city legends. | - |
| 14) | Culture and cultural issues. Globalization, its pros and cons. | - |
Sources
| Course Notes / Textbooks: | BAUMAN, Zygmunt, Tim May (2019), Sosyolojik Düşünmek, 20. Baskı, Ayrıntı Yayınları, İstanbul GİDDENS, Anthony (2016), Sosyoloji (Kısa Fakat Eleştirel Bir Giriş), 6. Baskı, Siyasal Kitabevi, Ankara ÖZKALP, Enver vd. (2005), Davranış Bilimlerine Giriş, Anadolu Üniversitesi Yayınları, Eskişehir RIUTORT, Philippe (2017), Sosyolojiye Giriş Dersleri, Doğu Batı Yayınları, Ankara WEBER, Max (2012), Sosyal Bilimlerin Metodolojisi, 3. Baskı, Küre Yayınları, İstanbul |
| References: | ARON, Raymond (2017), Sosyolojik Düşüncenin Evreleri, 10. Baskı, Kırmızı Yayınevi, İstanbul ARONSON, Elliot, vd. (2012), Sosyal Psikoloji, Kaknüs Yayınları, İstanbul ARSLANTÜRK, Zeki, Tayfun Amman (2013), Sosyoloji (Kavramlar, Kurumlar, Süreçler, Teoriler), 9. Baskı, Çamlıca Yayınları, İstanbul BALLANTİNE, Jeanne H. (2019), Our Social World: Introduction to Sociology, 7th Edition, SAGE Publications, ABD BENTON, Ted (2013), Sosyolojinin Felsefi Kökenleri, Küre Yayınları, İstanbul BOTTOMORE, Tom, Robert Nisbet (2019), Sosyolojik Çözümlemenin Tarihi, 10. Baskı, Kırmızı Y, İstanbul BOZKURT, Veysel (2018), Değişen Dünyada Sosyoloji, Ekin Kitabevi, Bursa BROWNE, Ken (2019), An Introduction to Sociology, 5th Edition, Polity Publishing, ABD ELIAS, Norbert (2016), Sosyoloji Nedir, Olvido Kitap, İstanbul GİDDENS, Anthony, Philip W. Sutton (2019), Sosyoloji, 8. Baskı, Kırmızı Yayınevi, İstanbul LENSKI, Gerhard (1991). Human Societies: A Macrolevel Introduction to Sociology, 6th Edition, McGraw-Hill Book Company, New York. MAUSS, Marcel (2017), Sosyoloji ve Antropoloji, 4. Baskı, Doğu Batı Yayınları, Ankara ÖZDALGA, Elisabeth (2016), Tarihsel Sosyoloji, Doğu Batı Yayınları, Ankara RICHTER, Rudolf (2012), Sosyolojik Paradigmalar, 3. Baskı, Küre Yayınları, İstanbul RITZER, George (2017),Sociolical Theory, 7th Edition, SAGE Publications, ABD RITZER, George, Wendy W. Murphy (2019) Introduction to Sociology, 5th Edt.., SAGE Pub., ABD STEWART, Elbert W. & GLYNN, James (1985). Introduction to Sociology, McGraw-Hill Book, ABD STOLLEY, Kathy S. (2005). The Basics of Sociology, GreenwoodPress, Westport, London. TEZCAN, Mahmut (2016). Sosyolojiye Giriş, 9. Baskı, Anı Yayıncılık, Ankara. TOLAN, Barlas (2005). Sosyoloji, Gazi Kitabevi, Ankara. TOPÇU, Nurettin (2013). Sosyoloji, Dergah Yayınları, İstanbul. TURNER, Jonathan H. (2013). The Emergence of Sociological Theory, 7th Edt.., SAGE Pub., ABD |
Course - Program Learning Outcome Relationship
| 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 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 |
| Midterms | 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 | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 3 | 1 | 13 | 42 | |||
| Study Hours Out of Class | 13 | 1 | 2 | 39 | |||
| Midterms | 1 | 20 | 1 | 21 | |||
| Final | 1 | 30 | 1 | 31 | |||
| Total Workload | 133 | ||||||