Course Name | Economic History |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
GEEC 207 | Fall/Spring | 3 | 0 | 3 | 6 |
Prerequisites | None | |||||
Course Language | English | |||||
Course Type | Service Course | |||||
Course Level | First Cycle | |||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | ||||||
Course Coordinator | ||||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | The aim of this course is to give students a background on economic developments and origins of contemporary society. The main focus of the course will be the emergence and the development of social and economic systems, and how these systems have come to shape our contemporary world, by giving emphasis on the European context. Keeping this aim in mind, we will first consider what economic history is (what kind of a discipline it is, how is different from economics, etc.), and then consider what in human history had paved the way to capitalism. The course will be ended with a brief discussion of the contemporary era, in which the process of globalization is said to be prevalent. |
Learning Outcomes | The students who succeeded in this course;
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Course Description | The aim of this course is to inform students about the historical development of economic processes and institutions and the evolution of production, distribution, consumption patterns, and the factors of production in the world and particularly in Western Europe. Some of the topics on this course include: economic processes in the ancient world and middle ages, geographical expansion of the Western world, industrial revolution, developments in agriculture, finance, banking sectors during the expansion process of the main European countries, application of technology, developments in telecommunication and transportation, the role of the state, the growth of the world economy and impact of the European industrialized countries on the rest of the world, and the economic developments of the post World War I and II. |
Related Sustainable Development Goals |
| Core Courses | |
Major Area Courses | ||
Supportive Courses | ||
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
1 | Introduction & terminology | Chapter I (1) |
2 | Economic question(s) & documentary part I | Chapter I (2) |
3 | Economic development in ancient times & the premarket society (part I) | Chapter II (1) & Chapter II (2); pp. 18 29 |
4 | Medieval Europe & the premarket society (part II) | Chapter III (1) & Chapter II (2); pp. 29 44 |
5 | Nonwestern economies on the eve of western expansion & documentary part II | Chapter IV (1) |
6 | Europe’s overseas expansion and transformation in Europe | Chapters V VI (1) |
7 | The emergence of market society & the age of revolution | Chapter III (2), Chapter VII (1) & Chapter IV (2) |
8 | Paths of economic development | Chapter III (2), Chapter VII (1) & Chapter IV (2) |
9 | The age of high imperialism & documentary part III | Chapters XI XII (1) |
10 | The world economy in the twentieth century | Chapter XIII (1) & Chapter VI (2) |
11 | The drift of modern economic history | Chapter VII (2) & Chapter XIV (1) |
12 | Rebuilding of world economy | Chapter XV (1) |
13 | World economy at the beginning of the twentieth century | Chapter XV (1) |
14 | Review of the semester | |
15 | Review of the semester | |
16 | Review of the semester |
Course Notes/Textbooks | Rondo Cameron and Larry Neal (2003) A Concise Economic History of the World, 4th Edition, Oxford University Press; and Robert L. Heilbroner (1989) The Making of Economic Society, PrenticeHall, Inc. |
Suggested Readings/Materials | Dennis Sherman (eds.) (2006) Western Civilization, Images and Interpretations, Vol. I, McGrawHill; and Gerald Diamond (1999) Guns, Germs and Steel, W. W. Norton & Co. (also available in documentary format from National Geographic Society); and Gordon Child (1960) What Happenened in History, Pelican.; and Eric Hobsbawm, (1990) Industry and Empire, Penguin. |
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | 1 | 10 |
Presentation / Jury | ||
Project | 1 | 20 |
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 |
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 | 3 | 48 |
Field Work | |||
Quizzes / Studio Critiques | |||
Portfolio | |||
Homework / Assignments | 1 | 14 | |
Presentation / Jury | |||
Project | 1 | 25 | |
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 25 | |
Final Exams | 1 | 30 | |
Total | 190 |
# | 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