| Week |
Subject |
Related Preparation |
| 1) |
WWI: Evolution and Results of War Signed Treaties, Russian Revolution, League of Nations, Wilson Principles |
|
| 2) |
Period Between Two Wars The Period of Pacts and Temporary Peace (1918-1929) Depression Period (1929-39) |
|
| 3) |
Rise of Fascism and Appeasement Policies Towards WW II, the beginning of war and its spread in Europe |
|
| 4) |
World War II Changes in balance with the United States, developments in Asia, the end of the war, conferences, the establishment of the UN |
|
| 5) |
The Beginning of the Cold War Bipolar International System, Truman Doctrine (Marshall), NATO / Warsaw Pact, Containment Policy, Suez Crisis SEATO, CENTO, Berlin Crisis and Wall, Cuban Crisis |
|
| 6) |
Transition to Multicentre Towards Détente, strengthening Europe, The Non-Aligned Movement, Latin America, Change in USSR Policy (20th Congress) |
|
| 7) |
Détente: Helsinki Process, OSCE, Disarmament (SALT I-II), Sino-Soviet Conflict |
|
| 8) |
midterm |
|
| 9) |
Developments in Asia and Middle East: Vietnam War, 67-73 Arab-Israeli Wars, Oil Crisis, Iranian Revolution, USSR's Occupation of Afghanistan, Iran-Iraq War |
|
| 10) |
The End of the Cold War and Restructuring: “New Thought” Glasnost / Perestroika, defeat and disintegration in Afghanistan, the fall of the Berlin Wall, the Gulf War and Unipolarity |
|
| 11) |
Transition Period: New World Order, Problems in USSR geography, Yugoslavia, Somalia, Rwanda, Bosnia, Kosovo, New Westphalia, Changing Power Balances |
|
| 12) |
Entering the 21st Century: The Power of Russia (Putin's Munich Speech), 9/11, Bush Doctrine, Global War on Terror, Afghanistan and Iraq Intervention, the 2008 Georgian War and the new balance of power |
|
| 13) |
Understanding the present: the rise of the Asia-Pacific region, the Arab Spring and the Middle East, Ukraine / Crimea, the revival of Russia |
|
| 14) |
General Evaluation |
|
| 15) |
Final |
|
| Course Notes / Textbooks: |
John Merriman, A History of Modern Europe: From the Renaissance to the Present
|
| References: |
Gül Akyılmaz, Siyasi Tarih
• Sina Akşin, Kısa 20. Yüzyıl Tarihi
• Rifat Uçarol, Siyasi Tarih: 1789-2014
• Antony Best, Justi M. Hanhimaki, Joseph A. Maiolo, Kirsten E. Schulze, 20. Yüzyılın Uluslararası Tarihi
• Edward Whiting Fox, The Emergence of the Modern European World
• Eric Hobsbawm, Kısa 20. Yüzyıl: 1914-1991 Aşırılıklar Çağı
• J.A.S. Grenville, A History of the World in the Twentieth Century
• Henry Kissinger, Diplomasi
|
| |
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 |
ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
