Course Name | Everyday Life and Sociology |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
GEHU 307 | Fall/Spring | 3 | 0 | 3 | 6 |
Prerequisites | None | |||||
Course Language | English | |||||
Course Type | Service Course | |||||
Course Level | First Cycle | |||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | DiscussionQ&ALecture / Presentation | |||||
Course Coordinator | ||||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | The course aims to introduce to sociological thinking by examining certain topics and debates in the study of everyday life. |
Learning Outcomes | The students who succeeded in this course;
|
Course Description | The course is designed to make students familiar with sogiological thinking through the discussions of everyday experiences. With an emphasis on the relationship between individual and society it aims to create an awereness about the “sociological imagination”. To do this, main sociological topics such as society, individual, identities, power, Urban/public space, intimacy, house, consumption, work, leisure, humour and inequalities in everyday life, will be discussed to explore the relationship between individual biography and social history. |
Related Sustainable Development Goals |
| Core Courses | |
Major Area Courses | ||
Supportive Courses | ||
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
1 | Presentation and overview of the course | Anthony Giddens, Sociology; 3rd edition, Polity Press, 1998, pp. 3-6 |
2 | Thinking Sociologically and Everyday Life | C. Wright Mills, "The Promise of Sociology" Sociological Imagination (available at blackboard) Anthony Giddens, Sociology; 3rd edition, Polity Press, 1998, chapter 10, pp. 242-261 |
3 | Everydayness of Inequality: Class & Gender | Anthony Giddens, Sociology; 3rd edition, Polity Press, 1998, chapter 5, pp. 89-101. |
4 | Everydayness of Inequality: Ethnicity | Anthony Giddens, Sociology; 3rd edition, Polity Press, 1998, chapter 9, pp. 205-238. |
5 | New Sociologies of Everyday Life I | Susie Scott, Making Sense of Everyday Life Chapter 2 |
6 | New Sociologies of Everyday Life II | Susie Scott, Making Sense of Everyday Life Chapter 2 & Film screening |
7 | In-class Writing | |
8 | Emotions, Love and Friendship | Susie Scott, Making Sense of Everyday Life Chapter 3 |
9 | Houses and Rooms | Susie Scott, Making Sense of Everyday Life Chapter 4 |
10 | Eating and Drinking | Susie Scott, Making Sense of Everyday Life Chapter 6 |
11 | Consumption and Shopping | Susie Scott, Making Sense of Everyday Life Chapter 8 |
12 | Work, Leisure and Boredom | Susie Scott, Making Sense of Everyday Life Chapter 9 |
13 | Humour, Resistance and Everyday Life | Giselinde Kuipers, Good humor, bad taste: a sociology of the joke |
14 | Social Justice in Everyday Life Review of the semester | Darrin Hodgetts et al., Social Justice in Everyday Life, in Social Psychology and Everyday Life, Houndmillls : Palgrave Macmillan |
15 | Semester Review | |
16 | Final Exam |
Course Notes/Textbooks | Making Sense of Everyday Life, Susie Scott, Polity Press, 2009. Everyday Life Reader, ed.by Ben Highmore, Routledge, 2002 |
Suggested Readings/Materials | Additional readings may be assigned during the semester. |
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury | 1 | 30 |
Project | ||
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 30 |
Final Exam | 1 | 40 |
Total |
Weighting of Semester Activities on the Final Grade | 2 | 60 |
Weighting of End-of-Semester Activities on the Final Grade | 1 | 40 |
Total |
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
Study Hours Out of Class | 15 | 3 | 45 |
Field Work | |||
Quizzes / Studio Critiques | |||
Portfolio | |||
Homework / Assignments | |||
Presentation / Jury | 1 | 23 | |
Project | |||
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 32 | |
Final Exams | 1 | 32 | |
Total | 180 |
# | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | |||||
2 | Being able to identify and solve problem areas related to Food Engineering, | |||||
3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | |||||
4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, | |||||
5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, | |||||
6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, | |||||
7 | Having professional and ethical awareness, | |||||
8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | |||||
9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, | |||||
10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), | |||||
11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) | |||||
12 | Being able to speak a second foreign language at intermediate level. | |||||
13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest