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

Ders Genel Tanıtım Bilgileri

Course Code:

ATA101

Ders İsmi:

History of Turkish Revolution and Ataturk's Principles I

Ders Yarıyılı:

Fall

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	2

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

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. Merve Tuğçe BAYAR

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:

This course aims to provide the student with a basic formation about the historical conditions that made the Turkish Revolution obligatory, the resistance movement led by Mustafa Kemal Ataturk that emerged against the occupation of Anatolia, and the military, political and diplomatic dimensions of this movement.

Course Content:

The reasons for the failure of the reforms made in the last period of the Ottoman Empire and their effect on the reforms in the Atatürk period should be explained with examples.
Movements such as Turkism, Islamism, Ottomanism, Occidentalism (Westernism), and Socialism, among the ideologies that were put forward to save the state in the last periods of the Ottoman Empire, should be introduced. It should be handled that Mustafa Kemal managed it as a process of ending the occupations and establishing a state based on national-popular sovereignty.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Explain concepts such as Reform, Revolution, Revolution and learns the reforms made in the Ottoman period with their justifications and results.
2) Understand the reasons for the decline of the Ottoman Empire and evaluate within the framework of the developments in the West.
3) Recognize the causes and consequences of Tripoli, the Balkan Wars, and the First World War, which symbolizes the important territorial losses of the Ottoman Empire in the last century.
4) Gain information about the view of the Palace and the Government and the Anatolian people against the occupations and makes comparisons on this issue.
5) Comprehend the organizational activities of Mustafa Kemal Pasha’s National War of Independence ranging from Samsun to Ankara.
6) Evaluate why the National Pact is still an important and indispensable document today.
7) Express the meaning of both democracy and the opening of a new Parliament.
2 - Skills
Cognitive - Practical
1) Compare the innovations of the last century of the Ottoman Empire and the revolutions of the Atatürk period.
2) Identify the currents of thought that became a current issue in the last years of the Ottoman Empire and compare these currents.
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)	Principles of Ataturk and History of Revolution Course Objectives Basic concepts
2)	Political and Social Structure of the Ottoman Empire Internal and External Reasons Causing the Collapse of the Ottoman Empire
3)	First Reform Attempts in the Ottoman Empire III. Selim and II. Mahmut Renovations
4)	Announcement of the Tanzimat Edict and Reforms of the Tanzimat Period
5)	Young Ottomans The Process Leading to the Announcement of the I. Constitutional Monarchy
6)	II. Abdulhamid's Accession to the Throne Announcement of the Kanun-i Esasi
7)	II. Abdulhamid Period and Innovations Committee of Union and Progress
8)	Announcement of the Constitutional Monarchy II The Rulership of the Committee of Union and Progress
9)	Intellectual Movements of the Constitutional Monarchy II Tripoli and Balkan Wars
10)	Causes of World War I Fronts fought by the Ottoman Empire
11)	Armistice of Mudros – Orient Issue Armistice Period Societies
12)	Mustafa Kemal's Arrival to Samsun
13)	National Struggle Period Congresses
14)	Mustafa Kemal's Arrival in Ankara

Sources

Course Notes / Textbooks:

References:

• Fatma ACUN – Atatürk ve Türkiye Cumhuriyeti Tarihi – Siyasal Kitabevi
• Ayten SEZER ARIĞ – Türk İnkılap Tarihi ve Atatürk – Siyasal Kitabevi
• Temuçin Faik ERTAN - Başlangıcından Günümüze Türkiye Cumhuriyeti Tarihi - Siyasal Kitabevi

ATATÜRK, Mustafa Kemal, Nutuk, (3 C.), 11. Basım, Çağdaş Yayınları, İstanbul, 1982.
AKŞİN, Sina, İstanbul Hükümetleri ve Milli Mücadele, (2C), Türkiye İş Bankası Kültür Yayınları, Ankara, 2004.
AKŞİN, Sina, Jön Türkler ve İttihat ve Terakki, Remzi Kitabevi, İstanbul, 1987.
ARMAOĞLU, Fahir, 20. Yüzyıl Siyasi Tarihi 1914-1980, Türkiye İş Bankası Kültür Yayınları, Ankara, 2004.
Atatürk İlkeleri ve İnkılap Tarihi, Ankuzem Yayınları, Ankara, 2009.
GÖKBİLGİN, M. Tayyib, Milli Mücadele Başlarken Mondros Mütarekesinden Sivas Kongresine, (2C), Türkiye İş Bankası Kültür Yayınları, Ankara, 1959.
GÜNEŞ, İhsan, Birinci Türkiye Büyük Millet Meclisi’nin Düşünsel Yapısı, Eskişehir, 1985.
KIRÇAK, Çağlar, Meşrutiyetten Günümüze Gericilik, (2 C) Basım, İmge Kitabevi, Ankara, 1994.
MERAY, Seha L – OLCAY, Osman, Osmanlı İmparatorluğunun Çöküş Belgeleri (Mondros Bırakışması, Sevr Antlaşması, İlgili Belgeler), Ankara Üniversitesi Siyasal Bilgiler Fakültesi Yayınları, Ankara, 1977.
OLCAY, Osman, Sevres Andlaşmasına Doğru (Çeşitli Konferans ve Toplantıların Tutanakları ve Bunlara İlişkin Belgeler), Ankara Üniversitesi Siyasal Bilgiler Fakültesi Yayınları, Ankara, 1981.
ORBAY, Rauf, Cehennem Değirmeni Siyasi Hatıralarım, I, Emre Yayınları, İstanbul, 1993.
ÖZTOPRAK, İzzet, Türk ve Batı Kamuoyunda Milli Mücadele, Atatürk Kültür, Dil ve Tarih Yüksek Kurumu, Türk Tarih Kurumu Yayınları, Ankara, 1989.
RENOUVIN, Pıerre, Birinci Dünya Savaşı 1914-1918, 3. Basım, Çeviren: Adnan Cemgil, Altın Kitaplar Yayınevi, İstanbul, 1982.
SELEK, Sabahattin, Anadolu İhtilali, (2C), 8. Basım, Kastaş AŞ Yayınları, İstanbul, 1987.
SONYEL, Salahi R, Türk Kurtuluş Savaşı ve Dış Politika I Mondros Bırakışmasından Büyük Millet Meclisi’nin Açılışına Kadar, Türk Tarih Kurumu Yayınları, Ankara, 1973.
ŞAPOLYO, Enver Behnan, Kemal Atatürk ve Milli Mücadele Tarihi, Rafet Zaimler Yayınevi, 3. Basım, İstanbul, 1958.
TAÇALAN, Nurdoğan, Ege’de Kurtuluş Savaşı Başlarken, Milliyet Yayınları, 1970 TANSEL, Selahattin, Mondros’tan Mudanya’ya Kadar, (4 C), 3. Basım, Milli Eğitim Bakanlığı Yayınları, İstanbul, 1991.
Tarih 4 Türkiye Cumhuriyeti, Maarif Vekâleti Yayınları, İstanbul, 1931.
TBMM Gizli Celse Zabıtları.
TBMM Zabıt Ceridesi.
TEVETOĞLU, Fethi, Milli Mücadele Yıllarındaki Kuruluşlar, Atatürk Kültür, Dil ve Tarih Yüksek Kurumu Türk Tarih Kurumu Yayınları, Ankara, 1988.
TUNAYA, Tarık Zafer, Türkiye’de Siyasi Partiler 1859-1952, 2. Basım, İstanbul, 1995.
TURAN, Şerafettin, Mustafa Kemal Atatürk Kendine Özgü Bir Yaşam ve Kişilik, Bilgi Yayınevi, Ankara, 2004.
TURAN, Şerafettin, Türk Devrim Tarihi I-II- III-IV-V, Bilgi Yayınevi, Ankara, 1991, 1999.

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	5	6	7	8	9	3	4
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

Alan Çalışması
Anlatım
Beyin fırtınası /Altı şapka
Problem Çözme
Soru cevap/ Tartışma
Örnek olay çalışması

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)
Homework

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
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
Homework Assignments	6	12
Midterms	1	2
Final	1	2
Total Workload		44