Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

ATA102

Course Name:

Atatürk's Principles and History of Turkish Revolution 2

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Dr. Öğr. Üy. SUAT EREN ÖZYİĞİT

Course Lecturer(s):

Dr. Öğr. Üy. SUAT EREN ÖZYİĞİT

Course Assistants:

Course Objective and Content

Course Objectives:

To give correct information about the Turkish War of independence, Atatürk's reforms and principles, Atatürk's thought, the history of the Turkish Republic. To give correct information about Atatürk's revolutions and principles, threats to Atatürk's thought. To unite the Turkish youth in an indivisible unity with the country, nation and state around national goals in accordance with Atatürk's principles and revolutions. To educate and strengthen the Turkish youth in line with Atatürk's ideas.

Course Content:

Political revolutions, political parties and attempts to transition to multi - party political life, revolutions in the field of law, regulation of social life, innovations in economic field, Turkish foreign policy in the period 1923-1938, Post-Atatürk Turkish Foreign Policy

Learning Outcomes

The students who have succeeded in this course;
1) To explain Anatolia during the war of Independence
2) To explain the rebellions in the War of Independence
3) To be able to comprehend the military developments in the War of Independence
4) To evaluate diplomatic developments in the War of Independence
5) To explain the aim of the revolutions and the revolutions in various fields
6) To be able to explain foreign policy during Atatürk era
7) To be able to comprehend the principles of Atatürk
8) To be able to explain the basic and integral principles
9) To be able to explain the important internal and external events occurring after Atatürk

Course Flow Plan

Week	Subject	Related Preparation
1)	War of Independence
2)	Military developments in the War of Independence
3)	Diplomatic Developments in the War of Independence, Customs Treaty, Turkish - Soviet Relations, Turkish - Afghan Relations, London Conference, Turkish - British Relations
4)	Diplomatic developments in the War of Independence, Turkish - French negotiations and Ankara Treaty, Turkish - Italian relations, Mudanya Armistice, Lausanne Treaty
5)	Atatürk's period, the aim of revolutions, political revolutions
6)	Revolutions in the field of law in Atatürk era
7)	Revolutions in the field of education and culture in Atatürk era, revolutions related to the regulation of social life
8)	Midterm
9)	Revolutions in Economic Area in Atatürk era
10)	Foreign Policy During the Atatürk Era
11)	Foreign Policy During The Atatürk Era
12)	Atatürk's principles and revolutions
13)	Atatürk's principles and revolutions
14)	Atatürk's principles and revolutions
15)	Post - Atatürk period (1938-1960)
16)	Final Exam

Sources

Course Notes / Textbooks:	Türkiye Cumhuriyeti Tarihi- I, Prof. Dr. Ergün AYBARS Türk İnkılâp Tarihi, Prof. Dr. Hamza EROĞLUNutuk, Mustafa Kemal ATATÜRK Türk İnkılâbı Tarihi, Yusuf Hikmet BAYUR Medeni Bilgiler, Ayşe AFETİNAN 20.Yüzyıl Siyasi Tarihi, Fahir ARMAOĞLU Modern Türkiye’nin Doğuşu, Bernard LEWİS Atatürk İlkeleri ve İnkılâp Tarihi ( Yükseköğretim Kurulu Yayını )
References:	Türkiye Cumhuriyeti Tarihi- I, Prof. Dr. Ergün AYBARS Türk İnkılâp Tarihi, Prof. Dr. Hamza EROĞLUNutuk, Mustafa Kemal ATATÜRK Türk İnkılâbı Tarihi, Yusuf Hikmet BAYUR Medeni Bilgiler, Ayşe AFETİNAN 20.Yüzyıl Siyasi Tarihi, Fahir ARMAOĞLU Modern Türkiye’nin Doğuşu, Bernard LEWİS Atatürk İlkeleri ve İnkılâp Tarihi ( Yükseköğretim Kurulu Yayını )

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7	8	9
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 on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these 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.	2
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.	3
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.	2
11)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	2
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.	3
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.	2
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.	2
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

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	Workload
Course Hours	14	28
Presentations / Seminar	14	14
Quizzes	14	14
Midterms	2	2
Final	1	1
Total Workload		59