COURSE INTRODUCTION AND APPLICATION INFORMATION

Course Name
Principles of Social Sciences II
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GEHU 218
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 Discussion
Q&A
Lecture / Presentation
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives To provide students with an indepth understanding of modernity with reference to its social, cultural, political and economic formations.
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 The course involves a careful study of the formation of various aspects of modern societies. It examines the key ideas of the Enlightenment, the development of the modern state, the economic formation of modernity, the relevance of class and gender issues to industrial societies, and the political and cultural significance of religion, secularism and ideology in the modern world.
Related Sustainable Development Goals

 



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 Introduction Presentation and an overview of the course, course organization, requirements, and methods of evaluation
2 Renaissance and Reformation Reader: 2nd Week
3 Renaissance and Reformation Reader: 2nd Week
4 Enlightenment Reader: 4th Week
5 Movie Screening -
6 Birth of Modern Power and Authority Reader: 6th Week
7 1st Mid-term Exam -
8 The Emergence of Modern Economy Reader: 8th Week
9 Transformation of Social Structure: Class Reader: 8th Week
10 Transformation of Social Structure: Gender Reader: 12th Week
11 Movie Screening and Discussion -
12 2nd Mid-term Exam
13 Transformation of Social Structure: Religion Reader: 7th week
14 Transformation of Social Sructure: Globalization Movie Screeninig and discussion
15 Review of the Semester
16 Final Exam
Course Notes/Textbooks

Textbook will be uploaded to Blackboard/GEHU 218/Materials section. 
Suggested Readings/Materials

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterm
2
60
Final Exam
1
40
Total

Weighting of Semester Activities on the Final Grade
2
60
Weighting of End-of-Semester Activities on the Final Grade
1
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
15
3
45
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterms
2
21
Final Exams
1
33
    Total
168

 

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 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