COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Principles of Atatürk and History of Revolution II
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
HIST 202
Spring
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 total 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 .
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
  • coment 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 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.

 



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 The main points of revolutions and the Turkish Revolution
2 Currents that affected the Turkish Revolution
3 Democratic state of Law (Aim of the Turkish Revolution)
4 Establishment of Turkish Juridical System
5 Establishment of Turkish Educational System
6 Restructuring of Turkish Economy
7 Reforms and Regulations for a new and modern social life
8 midterm
9 The main characteristics of Atatürk’s Principles
10 Atatürk’s Principles (1) / Republicanism
11 Atatürk’s Principles (2) / Nationalism
12 Atatürk’s Principles (3) (4) / Popularism and Etatism
13 Atatürk’s Principles (5) / Secularism
14 Atatürk’s Principles (6) / Revolutionism
15 Criticism on Kemalism and Responces
16 A General Evaluation
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”.

 

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

 

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