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
Spring
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 discuss the significance of Renaissance and Reformation movements in the history of Western thought.
  • will be able to discuss the contributions of the enlightenment thought to the rise of modern/secular/rational society.
  • will be able to discuss the transformations in the types of political control in Western history and the rise of modern state.
  • will be able to elaborate on the transformed nature of economy and society with regard to the development of industrial capitalism and its impact on individual, workplace, and production relations.
  • will be able to realize gender inequalities and discuss its transformation under modern conditions.
  • will be able to discuss the declining impact of religion on social structures and individual in modern context with reference to secularization and sacralization processes.
  • will be able to discuss the social, political and economic impacts of globalization.
Course Description

 



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 Required Materials
1 Presentation and overview of the course
2 Renaissance and Reformation movements Jocelyn Hunt, The Renaissance, Routledge, 1999. (The Beginning of the Renaissance, pp.1 7; Humanism, pp. 17 19; Scientific Change in the Renaissance, pp. 77 86; The Links between the Renaissance and the Reformation, pp. 49 51.)Chris Harman, A People’s History of the World, Bookmarks Publications, 2002, pp. 237 241 (Chapter 2: From superstition to science)
3 Principles of enlightenment and its relation to emergence modern individual Jonathan Dewald, Europe 1450 to 1789: Encyclopedia of the Early Modern World, Thomson Gale, 2004, pp.299 306 (Enlightenment).Peter Hamilton, ‘The Enlightenment and the Birth of Social Science’ Stuart Hall et al., eds., Modernity: An Introduction to Modern Societies, Blackwell, 1996, pp. 20 27.Chris Harman, A People’s History of the World, Bookmarks Publications, 2002, pp. 242 246 (Chapter 3: The Enlightenment)
4 Movie screening The Name of the Rose
5 The rise of modern public sphere and its impact on French Revolution Jonathan Dewald, Europe 1450 to 1789: Encyclopedia of the Early Modern World, Thomson Gale, 2004, pp. 258 260 (Encyclopedie).Peter Hamilton, ‘The Enlightenment and the Birth of Social Science’, Stuart Hall et al., eds., Modernity: An Introduction to Modern Societies, Blackwell, 1996, pp. 27 35.
6 MIDTERM I
7 The forms of power in premodern societies David Held, “The Development of the Modern State”, Stuart Hall et al., eds., Modernity: An Introduction to Modern Societies, Blackwell, 1996, pp. 63 73.
8 The rise of modern state and its organization Gianfranco Poggi, The State: Its Nature, Development and Prospects, Polity Press, 1990, pp. 19 33. (The Nature of the Modern State)
9 The industrial revolution and the rise of industrial society Chris Harman, A People’s History of the World, Bookmarks Publications, 2002, pp. 318 325 (Chapter 5: The Industrial Revolution)James Fulsher, Capitalism: A Very Short Introduction, Oxford University Press, 2004, pp. 59 131.
10 The organization of industrial society Barbara Bari, “Factory Work” (Britain, 1750 1914), Encyclopedia of European Social History: From 1350 to 2000, Charles Scribner’s Sons, 2001, pp. 479 483.Anthony Giddens, Sociology, 3rd ed., 1998, pp. 240 263; 270 281.Movie Screening:Idle Class by Charlie Chaplin
11 MIDTERM II
12 Gender relations in modern society Ian Marsh and Mike Keating ed., Sociology: Making Sense of Society, Pearson Prentice Hall, 2006, pp. 263 308. Movie Screening:Birdcage or Tootsie
13 Religion in modern world John J. Macionis, Sociology 8th edition, Prentice Hall, 2001, pp. 506 510. R.T. Schaefer, Sociology 10th edition, Mac Graw Hill, 2007, pp.3 19; 324 327.M. Kimmel and A. Aronson, Sociology Now, Pearson, 2009, pp. 498 500. Movie Screening:Persepolis
14 Globalization in the contemporary world Frank J. Lechner and John Boli, “General Introduction”, F. J. Lechner and J. Boli eds., The Globalization Reader, Blackwell, 2008, pp. 15.Jan Nederveen Pietersee, ‘Globalization and Culture: Three Paradigms’, Economic and Political Weekly, 31: 3, (Jun 8. 1996), pp.1389 1393.
15 Movie Screening Babel
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
14
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
1
20
Portfolio
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterm
1
35
Final Exam
1
35
Total

Weighting of Semester Activities on the Final Grade
65
Weighting of End-of-Semester Activities on the Final Grade
35
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
14
2
Field Work
Quizzes / Studio Critiques
1
10
Portfolio
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterms
1
15
Final Exams
1
15
    Total
116

 

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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