COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Principles of Social Sciences I
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
HUM 103
Fall
3
0
3
4
Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives To introduce the students to basic concepts, ideas and methods of social sciences on the grounds of topics selected from its subdisciplines.
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 Content In addition to a specific discussion on the nature of scientific knowledge and social sciences, the course will cover selected issues from anthropology, sociology, psychology, social psychology, political science and economics.

 



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 Related Preparation
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 Textbooks Must readings mentioned in this information sheet.
References None

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
15
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Midterms / Oral Exams
1
30
Final / Oral Exam
1
40
Total

Contribution of Semester Work to Final Grade
60
Contribution of Final Work to Final Grade
40
Total

ECTS / WORKLOAD TABLE

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
4
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Midterms / Oral Exams
1
8
Final / Oral Exam
1
10
    Total
98

 

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 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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