Culinary Arts
Associate TR-NQF-HE: Level 5 QF-EHEA: Short Cycle EQF-LLL: Level 5

Course Introduction and Application Information

Course Code: UNI176
Course Name: History of Civilization 2
Semester: Fall
Spring
Course Credits:
ECTS
5
Language of instruction: Turkish
Course Condition:
Does the Course Require Work Experience?: No
Type of course: University Elective
Course Level:
Associate TR-NQF-HE:5. Master`s Degree QF-EHEA:Short Cycle EQF-LLL:5. Master`s Degree
Mode of Delivery:
Course Coordinator: Öğr. Gör. AYKUT KAR
Course Lecturer(s): Öğr. Gör. AYKUT KAR
Course Assistants:

Course Objective and Content

Course Objectives: “What is Civilization?” attempting to answer the question.
Course Content: The definition of the concept of civilization will be emphasized. By giving information about its historical development, the concept of civilization will be tried to be understood and explained.

Learning Outcomes

The students who have succeeded in this course;
1) To be knowledgeable about the concept of civilization
2) To have information and ideas about today's civilization and its features

Course Flow Plan

Week Subject Related Preparation
1) Analysis of the Concept of Civilization
2) Relationships Between the Concepts of Civilization, Civilization and Culture
3) Different Civilizations
4) Sumerian, Mesopotamian, Egyptian Civilizations
5) Middle East, Hittite, Chinese Civilizations
6) Permeability of Civilization
7) Ancient Greek Civilization (Born)
8) Mid-Term Week
9) Ancient Greek Civilization (Development)
10) Christian Medieval Civilization
11) Islamic Medieval Civilization
12) New Age Civilization
13) Enlightenment Period Civilization Understanding
14) 20th and 21st Centuries Civilization
15) final week
15) final week
16) final haftası

Sources

Course Notes / Textbooks: Lecturer's notes
References: Öğretim üyesi notları

Course - Program Learning Outcome Relationship

Course Learning Outcomes

1

2
Program Outcomes
1) Define / explain general concepts in culinary profession.
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3) Have knowledge about regulations, professional standards and practices in the field of culinary.
4) 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.
5) Dominates the terminology of food and beverage.
6) Organize all kinds of organizations in the field of culinary.
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11) Follow current developments in the field and profession.
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Course - Learning Outcome Relationship

No Effect 1 Lowest 2 Average 3 Highest
       
Program Outcomes Level of Contribution
1) Define / explain general concepts in culinary profession.
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3) Have knowledge about regulations, professional standards and practices in the field of culinary.
4) 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.
5) Dominates the terminology of food and beverage.
6) Organize all kinds of organizations in the field of culinary.
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11) Follow current developments in the field and profession.
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

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 14 42
Study Hours Out of Class 14 28
Homework Assignments 1 25
Final 1 30
Total Workload 125