| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | UNI213 | ||||
| Course Name: | Turkish Democracy History | ||||
| Semester: |
Fall Spring |
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| Course Credits: |
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| Language of instruction: | Turkish | ||||
| 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: | Araş. Gör. AHMET GEDİK | ||||
| Course Lecturer(s): | Ahmet Gedik | ||||
| Course Assistants: |
| Course Objectives: | The aim of this course is to examine in depth the important processes in the history of Turkish democracy. In particular, the role of constitutions adopted from the period when the foundations of the modern political system were laid and the role of political parties established in this process are comprehensively discussed. In addition, democratic and anti-democratic changes in the state structure and society are analyzed not only from a political perspective, but also from social, economic and cultural dimensions. These analyses aim to examine the turning points in Turkey's political history and the impact of these processes on society from a broad perspective. |
| Course Content: | In this course, the historical developmental stages of Turkish democracy are examined in detail. Starting from the developments in the last period of the Ottoman Empire, the First and Second Constitutional Monarchy periods are analyzed comprehensively. Then, the Armistice and National Struggle periods, the proclamation of the Republic and the Single Party period are analyzed. In the continuation of the course, Turkey's transition to multi-party life, the military coups, the adoption of new constitutions, the elections held during these periods and the political parties established are also evaluated in detail. In the light of these processes, the historical origins of Turkish democracy and the problems it faces today are discussed in both theoretical and practical dimensions. |
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The students who have succeeded in this course;
1) Have knowledge about Turkish constitutional history and learn the historical development process of constitutions. 2) Understands which model of democracy the adopted constitutions form the basis for and analyzes these models. 3) Gains the ability to evaluate and critically analyze the history of Turkish democracy within the framework of objective criteria. 4) Analyzes the constitutions of the Ottoman Empire and the Republic of Turkey comparatively and evaluates the constitutional systems of these two periods. |
| Week | Subject | Related Preparation |
| 1) | Introduction Overview of the History of Turkish Democracy | |
| 2) | Constitutional Monarchy I and the Constitution of 1876 | |
| 3) | Constitutional Monarchy II and Constitutional amendments of 1909 | |
| 4) | Committee of Union and Progress Party | |
| 5) | Armistice Period and National Struggle | |
| 6) | Proclamation of the Republic and Single Party Period | |
| 7) | 1924 Constitution and Democracy | |
| 8) | Midterm Exam | |
| 9) | Transition to Multi-Party Life | |
| 10) | 1960 Coup and the Process Before | |
| 11) | 1961 Constitution: Elections 1961-1965-1969 | |
| 12) | 1971 Memorandum: 1973 and 1977 Elections | |
| 13) | Military Coup of 12 September 1980, the transformation of the democratization process | |
| 14) | Changes and transformations in the post-1982 democratization process | |
| 15) | Final Exam |
| Course Notes / Textbooks: | Karpat, Kemal H. (2021). Türk Demokrasi Tarihi: Sosyal, Ekonomik, Kültürel Temeller. İstanbul: Timaş Yayınları. |
| References: | Uzun, H. (2005). Türk demokrasi tarihinde I. meşrutiyet dönemi. Ahi Evran Üniversitesi Kırşehir Eğitim Fakültesi Dergisi, 6(2), 145-162. Peker, K., Yörükoğlu, F., & Eryiğit, B. H. (2014). Türk demokrasisinin inşasında bürokrasinin rolü. Yönetim Bilimleri Dergisi, 12(23), 165-188. Gökçen, S. (2020). İki darbe arası Türk demokrasisi (1961- 1980). Atatürk Yolu Dergisi, (67), 241-264 |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 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. | |||||||||||||||
| 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. |
| 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 | 15 | 45 |
| Study Hours Out of Class | 15 | 30 |
| Midterms | 4 | 16 |
| Final | 4 | 26 |
| Total Workload | 117 | |