TR
11111

COURSE INTRODUCTION AND APPLICATION INFORMATION

cam.sams.ieu.edu.tr

Course Name
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
Fall
Prerequisites
None
Course Language
Course Type
Required
Course Level
-
Mode of Delivery -
Teaching Methods and Techniques of the Course Discussion
Q&A
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives
Learning Outcomes The students who succeeded in this course;
  • will be able to distinguish scientific and nonscientific knowledge.
  • will be able to define the scopes of and the differences between the natural and the social sciences.
  • will be able to explain the evolution of social life within the framework of anthropological concepts.
  • will be able to evaluate the significance and the role of culture in social life.
  • will be able to evaluate the different forms of social inequality by using the basic theories and concepts of sociology.
  • will be able to define the general scope of psychology and the theories of personality development
  • will be able to interrogate the existence of prejudice, discrimination and stereotyping in social life by using the basic concepts of social psychology.
  • will be able to distinguish political ideologies by using the basic concepts of political science.
  • will be able to question social institutions and events within the framework of the social sciences.
  • will be able to express critically their ideas on a given issue in written form by applying basic social scientific theories and concepts.
Course Description

 



Course Category

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

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Required Materials
1 Presentation and overview of the course
2 The nature of scientific knowledge and social sciences Bruce C. Straits and Royce A. Singleton, Approaches to Social Research (3rd edition) Oxford University Press, 1998, pp. 17/39.John Perry and Erna Perry, Contemporary Society: an Introduction to Social Science, Pearson, 2006, pp. 15/22.
3 A brief introduction to anthropology and evolution of human societies James M. Henslin, Sociology: A Down to Earth Approach, Boston.Anthony Giddens, Sociology, Polity Press, 1998, 216.
4 A selected topic from sociology: social stratification Anthony Giddens, Sociology, Polity Press, 1998, pp. 240/244, 251/279.
5 A brief introduction to political science Eddie J. Girdner, People and Power: An Introduction to Politics, İstanbul: Literatür Yayınları, pp. 3/24.
6 A selected topic from political science: political ideologies/ MIDTERM Micheal Roskin et al, Political Science: An Introduction, Prentice Hall International, 6th ed., 1997, pp. 98/123.
7 A selected topic from political science: political ideologies Micheal Roskin et al, Political Science: An Introduction, Prentice Hall International, 6th ed., 1997, pp. 98/123.
8 MIDTERM
9 Inclass Writing
10 A brief introduction to anthropology and evolution of human societies Carol R. Ember, Melvin Ember, Peter N. Peregrine, Anthropology, Pearson, 2005, 1/13. Anthony Giddens, Sociology, Polity Press, 1998, 45/55.
11 A selected topic from anthropology: Culture Raymond Scupin and Christopher R. DeCorse, Anthropology: A Global Perspective, 2004, pp. 224/240.
12 A brief introduction to psychology and personality development John Perry and Erna Perry, Contemporary Society: An Introduction to Social Science, Pearson, 2006, pp. 99/122.
13 A selected topic from social psychology: Social Cognition Robert S. Feldman, Social Psychology, Pearson, 2001, pp. 41/46, 80/95.
14 Selected topics from social economics and related topics from demography John V. Van Sickle and Benjamin A. Rogge, Introduction to Economics, D. Van Nostrand Company, 1954, pp. 3/10.John Perry and Erna Perry, Contemporary Society: An Introduction to Social Science, Pearson, 2006, pp. 280/281, 296/302.
15 Review of the semester
16 Review of the Semester  
Course Notes/Textbooks Must readings mentioned in this information sheet.
Suggested Readings/Materials None

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
15
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterm
1
30
Final Exam
1
40
Total

Weighting of Semester Activities on the Final Grade
60
Weighting of End-of-Semester Activities on the Final Grade
40
Total

ECTS / WORKLOAD TABLE

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
16
2
Field Work
Quizzes / Studio Critiques
3
4
Portfolio
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterms
1
8
Final Exams
1
10
    Total
110

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
 Program Competencies/Outcomes
* Contribution Level
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 X
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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