| Course Name | Principles of Atatürk and History of Revolution |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| HIST 100 | Spring | 4 | 0 | 4 | 4 |
| Prerequisites | None | |||||
| Course Language | Turkish | |||||
| Course Type | Required | |||||
| Course Level | - | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionQ&ALecture / Presentation | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | Experienced in the transition to the Republic of Turkey from the Ottoman Empire State advances to students. The Republic of Turkey is being established through the social, political, educational and cultural etc. to understand the revolution in the field and the purpose of these reforms. |
| Learning Outcomes | The students who succeeded in this course;
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| Course Description | 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 and the following period until 1990’s. |
| Related Sustainable Development Goals |    |
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| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Course aim and related words | Bernard Lewis, Modern Türkiye’nin Doğuşu, s: 31-57 |
| 2 | The Reasons of the Collapse of Ottoman State - Ottoman Reforms | Bernard Lewis, Modern Türkiye’nin Doğuşu, s:104-179 |
| 3 | The State of the Ottoman Empire in the Early 20th Century | Türkiye Cumhuriyeti Tarihi, Editör: Elçin Yılmaz, İzmir Ekonomi Üniversitesi Yayınları, 2024, s.17-43 |
| 4 | World War I and the Fall of the Ottoman Empire | Türkiye Cumhuriyeti Tarihi, Editör: Elçin Yılmaz, İzmir Ekonomi Üniversitesi Yayınları, 2024, s. 86-119 |
| 5 | Ottoman State after Mudros Armistice | Türkiye Cumhuriyeti Tarihi, Editör: Elçin Yılmaz, İzmir Ekonomi Üniversitesi Yayınları, 2024, s.127-168 |
| 6 | Preparation for The National Struggle | Mustafa Kemal Atatürk, Nutuk, 100-150 |
| 7 | Opening and Works of the Turkish Grand National Assembly/Political and Military Developments after the Grand National Assembly | Türkiye Cumhuriyeti Tarihi, Editör: Elçin Yılmaz, İzmir Ekonomi Üniversitesi Yayınları, 2024, s.183-196 |
| 8 | Midterm Exam | |
| 9 | Lausanne Peace Agreement and Political Reforms | Türkiye Cumhuriyeti Tarihi, Editör: Elçin Yılmaz, İzmir Ekonomi Üniversitesi Yayınları, 2024, s.241-245. |
| 10 | Turkish Revolutions In Ataturk Era and Principles Of Ataturk | Türkiye Cumhuriyeti Tarihi, Editör: Elçin Yılmaz, İzmir Ekonomi Üniversitesi Yayınları, 2024, s.232-259 |
| 11 | Turkish Revolutions In Ataturk Era and Principles Of Ataturk | Refik Turan, Mustafa Sarhan, Atatürk İlkeleri ve İnkılap Tarihi, s.227-248 |
| 12 | Foreign Policy of Atatürk Period (1923-1938) | Bernard Lewis, Modern Türkiye’nin Doğuşu, s:393-437 |
| 13 | Turkish Political Life in the Period 1939-1960 | Bernard Lewis, Modern Türkiye’nin Doğuşu, s:393-437 |
| 14 | Turkish Political Life in the Period 1939-1960 | Türkiye Cumhuriyeti Tarihi, Editör: Elçin Yılmaz, İzmir Ekonomi Üniversitesi Yayınları, 2024, s.332-385 |
| 15 | Review of the Semester | |
| 16 | - |
| Course Notes/Textbooks | Hasan Mert, Nuri Karakaş, vd., Türkiye Cumhuriyeti Tarihi, Editör: Elçin Yılmaz, İzmir Ekonomi Üniversitesi Yayınları, 2024. |
| Suggested Readings/Materials | Mustafa Kemal Atatürk, Nutuk, Atatürk Araştırma Merkezi, Ankara 2005 Bernard Lewis, Modern Türkiye’nin Doğuşu, Ankara, 2017 |
| Semester Activities | Number | Weighting |
| Participation | ||
| 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 | 45 |
| Total |
| Weighting of Semester Activities on the Final Grade | 3 | 55 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 45 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 4 | 64 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | - | |
| Study Hours Out of Class | 14 | 2 | 28 |
| Field Work | |||
| Quizzes / Studio Critiques | 1 | 2 | |
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 12 | |
| Final Exams | 1 | 16 | |
| Total | 122 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | |||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | |||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | |||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | |||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | |||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | |||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | |||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
