COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Principles of Atatürk and History of Revolution I
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
HIST 201
Fall
2
0
2
1
Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives The course provides a general approach for analysis of the foundation of the Republic of Turkey under the leadership of Mustafa Kemal Atatürk. Emphasizing military, political, sociocultural and economic developments. The course seeks to compare the sectoral reforms of the Ottoman State during the period of the decline of the Empire with the farreaching, radical and revolutionary attempts made by Atatürk which paved the way for the establishment of modern and civilized institutions in Turkey in the second and third decades of the twentieth century. The course also attempts to study the internal and external factors affected the foreign policy as well as the process of Secularization and Democratization of Turkey in the Republican era . With special reference to the Principals of Atatürk the course will examine the philosophy of the foundation and existence of the republican regime as well as the democratic developments in secular Turkey during the twentieth century and in the era of extending globalization.
Learning Outcomes The students who succeeded in this course;
  • describe the main actors and facts of the history,
  • analyze the different roles of these actors and facts
  • interpret the concepts such as independence, liberty/freedom and national sovereignty
  • evaluate the process of the foundation of modern Turkey with her democratic, seculare and social institutions as well as the state of justice
  • analyze/evaluate the extending globalization that started in the end of the 20. century
  • compare and describe the outcomes of the ‘new age’
Course Content This course provides a general information of the events from the end of the 19. century until the end of the Turkish War of Independence and the signing of the Treaty of Lausanne in 1923.

 



Course Category

Core Courses
Major Area Courses
Supportive Courses
X
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 A General Introduction, Basic Conceptions
2 The Ottoman Reforms in the History of Turkish Modernization and the World in 18th & 19th Centuries
3 The Eastern Question, The Rebellion in Morea and the Greek Problem
4 Political Opposition in the Ottoman State, The First Constitutional Era
5 The Second Constitutional Era and the Intellectual Atmosphere
6 The war of Tripoli and the Balkan Wars and their consequences
7 The Armenian Question
8 World War I
9 The Ottoman State enters the WW I, the Fronts, the Battles of Çanakkale and the rise of Mustafa Kemal Pasha’s Zenith
10 Secret Aggreements for the Partition of the Territories of the Ottoman State, the End of WW I, the Armistice of Mondros/Moudros
11 The Invasion of Anatolia and the political clmate in Turkey, Foundation of several societies
12 The Reactions against the Invasions and the Ottoman Government, Mustafa Kemal comes back to Istanbul and his first strategic evaluations – Greeks invade the city of İzmir
13 Mustafa Kemal lands in Samsun, His first activities, the Proclamation of Amasya, the Congresses
14 The adoption of the National Pact, the opening of the TGNA/Turkish Great National Assembly, Political and Military Developments, radical fundamentalist rebellions in Anatolia, the organization of a National&Regular Army, the Election of Mustafa Kemal Pasha for the Commander in Chief, Orders for National Aid
15 The Treaty of Sevres, The Foreign Policy of TGNA The Front in Eastern Anatolia, the Battles of İnönü, Kütahya and Eskişehir
16 The Battle of Sakarya and its consequences, Great Offensive and its Results, the Armistice of Mudanya, the Peace Conference of Lausanne and the signing of the Peace Treaty.
Course Textbooks Atatürk ve Türk İnkılap Tarihi Siyasal Kitap Evi Hacettepe Üniversitesi Öğretim Üyeleri. Editör: Prof. Dr. Fatma Acun
References Kemal ATATÜRK“The Great Speech”; Halide Edip ADIVAR“Türkün Ateşle İmtihanı”; Turgut ÖZAKMAN “Türk Mucizesi – Cumhuriyet” .

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
15
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Midterms / Oral Exams
1
35
Final / Oral Exam
1
50
Total

Contribution of Semester Work to Final Grade
50
Contribution of Final Work to Final Grade
50
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
2
32
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Midterms / Oral Exams
1
3
Final / Oral Exam
1
5
    Total
40

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts
3 Carries best practices in terms of work and food security, safety and hygiene in food production
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member
8 Initiates culinary projects and can assume leadership for success
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 

İzmir Ekonomi Üniversitesi | Sakarya Caddesi No:156, 35330 Balçova - İZMİR Tel: +90 232 279 25 25 | webmaster@ieu.edu.tr | YBS 2010