Gastronomy and Culinary Arts
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code: ATA102
Ders İsmi: Ataturk's Principles and History of Turkish Revolution II
Ders Yarıyılı: Spring
Ders Kredileri:
Theoretical Practical Credit ECTS
2 0 2 2
Language of instruction: TR
Ders Koşulu:
Ders İş Deneyimini Gerektiriyor mu?: No
Type of course: Necessary
Course Level:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Mode of Delivery:
Course Coordinator : Ar.Gör. Boray Soydan
Course Lecturer(s): Öğr.Gör. Yusuf YILDIRIM
Öğr.Gör. Merve Tuğçe BAYAR
Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives: Purpose of this course is to understand the students' time and conditions and analyze this situation to form a perspective on the world's future and our country. It aims to create a national memory by informing students about their recent past. It aims to instill self-confidence in students, learn the principles and reforms of Atatürk with the founding philosophy of the Republic of Turkey, and gain national unity and solidarity, the indivisible integrity of the country, and the goal of raising the Republic of Turkey to the level of developed countries in the light of this information.
Course Content: It covers basic information about the historical development of businesses, introduction to business science, basic business concepts, and business functions.

Learning Outcomes

The students who have succeeded in this course;
Learning Outcomes
1 - Knowledge
Theoretical - Conceptual
1) Gain values such as unity, independence, keeping national interests at the forefront, being loyal to the homeland, and being an active citizen that keeps the society alive
2) Develops a realistic perspective by associating a historical event with events occurring today
3) Ability to analyze documents while examining materials such as first-hand sources, documentaries and films used during the course
4) Ability to analyze documents while examining materials such as first-hand sources, documentaries and films used during the course
5) To have different perspectives on the topics covered in the course by reading the supplementary books about Ataturk's Principles and History of Revolution II course.
6) Develop respect for different views and streams of ideas by researching and reading their own views
7) Gain experience in speaking in front of a group when using the method of discussion in group work and class.
2 - Skills
Cognitive - Practical
1) Gain an interdisciplinary thinking skill by making associations between the information learned in this course and their department's courses.
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week Subject Related Preparation
1) National Struggle, Eastern Front and Southern Front.
2) Establishment of the Regular Army and the Western Front.
3) Tekalifi Milliye Orders, Great Offensive, Signing of the Mudanya Armistice
4) Lausanne Peace Treaty and Its Importance.
5) Revolutions in the Political Field in the Republican Period, Establishment of Political Parties, Democracy Trials in the Republic of Turkey and Reactions to It.
6) midterm
7) Revolutions in Education, Culture, Health and Public Works.
8) Economic and Social Revolutions.
9) Foreign Policy Followed by Turkey in the Republican Era. Foreign Policy Between 1923-1932 and 1932-1939.
10) Ataturk's Principles and Integrative Principles
11) Death of Mustafa Kemal Ataturk and İsmet Inönü Period.
12) Developments in the Democratic Party Period and After.
13) Turkey from 1980 to the Present.
14) Final exam

Sources

Course Notes / Textbooks:
References: Ders Kitapları

Turan, R. ve diğerleri; Atatürk İlkeleri ve İnkılâp Tarihi, Ankara 1999. Eroğlu, H.; Türk İnkılap Tarihi, İstanbul 1982.

Ek Kaynaklar
• Armaoğlu, Fahir. 20. yüzyıl Siyasi Tarihi, Ankara, 1991.
• Atatürk’ün Söylev ve Demeçleri, C. I-II-III, Tite Yay., Ankara 1981.
• Atatürk, M. K., Nutuk (1919-1927) Bugünkü Dille, (yay. haz.) Z. Korkmaz, Atatürk Araştırma Merkezi Yay., Ankara, 1999.
• Armaoğlu, F.; Siyasi Tarih 1789-1960, Ankara 1964.
• Aybars, E.; Türkiye Cumhuriyeti Tarihi I, Ankara 1990.
• Bayur, Y. H.; Türk İnkılabı Tarihi, C.III, Ankara 1983.
• Eroğlu, H.; Türk İnkılap Tarihi, İstanbul 1982.

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları

1

2

3

4

5

6

7

8
Program Outcomes
1) Defines the concepts, trends and information in the science of gastronomy.
2) Evaluates and interprets food and beverages by associating them with history, economics, fine arts, tourism, business and engineering sciences and past, present and future.
3) Examines the social, economic and cultural dimensions and development of food and beverage culture.
4) Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles
5) Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation.
6) Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases.
7) Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations.
8) Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development.
9) Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry.
10) Defines, applies and develops the concepts and techniques of national and international culinary cultures.
11) Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture.
12) Explains national and international food legislation, regulations and communiqués and applies them in the field of study.
13) Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem.
14) Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions.
15) Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study.
16) Defines the history, culture and production stages of alcoholic and non-alcoholic beverages.
17) Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning.
18) Follows the legislation (law, regulation, circular, etc.), basic values ​​and principles related to his profession and acts in accordance with them.
19) Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands.
20) Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies.
21) Carries out scientific studies for the sustainability of gastronomy.

Ders - Öğrenme Kazanımı İlişkisi

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
           
Program Outcomes Level of Contribution
1) Defines the concepts, trends and information in the science of gastronomy. 1
2) Evaluates and interprets food and beverages by associating them with history, economics, fine arts, tourism, business and engineering sciences and past, present and future. 1
3) Examines the social, economic and cultural dimensions and development of food and beverage culture. 1
4) Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles 1
5) Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation. 1
6) Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases. 1
7) Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations. 1
8) Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development. 1
9) Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry. 1
10) Defines, applies and develops the concepts and techniques of national and international culinary cultures. 1
11) Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture. 1
12) Explains national and international food legislation, regulations and communiqués and applies them in the field of study. 1
13) Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem. 1
14) Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions. 1
15) Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study. 1
16) Defines the history, culture and production stages of alcoholic and non-alcoholic beverages. 1
17) Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning. 1
18) Follows the legislation (law, regulation, circular, etc.), basic values ​​and principles related to his profession and acts in accordance with them. 1
19) Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands. 1
20) Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies. 1
21) Carries out scientific studies for the sustainability of gastronomy. 1

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Beyin fırtınası /Altı şapka
Bireysel çalışma ve ödevi
Course
Rol oynama
Soru cevap/ Tartışma

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)
Sözlü sınav
Homework
Bireysel Proje
Raporlama

Assessment & Grading

Semester Requirements Number of Activities Level of Contribution
Homework Assignments 1 % 10
Midterms 1 % 30
Final 1 % 60
total % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
total % 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities Number of Activities Workload
Course Hours 14 28
Study Hours Out of Class 14 14
Presentations / Seminar 14 14
Midterms 1 2
Final 1 2
Total Workload 60