Course Learning Outcomes (CLOs) are those describing the knowledge, skills and competencies that students are expected to achieve upon successful completion of the course. In this context, Course Learning Outcomes defined for this course unit are as follows:
Week |
Subject |
Materials Sharing * |
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Related Preparation |
Further Study |
1) |
Week 1: The Ottoman Empire in the 19th Century… Reformist Sultans: III. Selim and Mahmut II |
Deringil, Selim, “II. Mahmud’un Dış Siyaseti ve Osmanlı Diplomasisi”,
İstanbul Üniversitesi Edebiyat Fakültesi,Tarih Araştırma Merkezi,Sultan II.Mahmud ve Reformları Semineri,Bildiriler, İstanbul, 1990, s. 59-70.
Kuran, Ercüment, “Sultan II. Mahmud ve Kavalalı Mehmed Ali Paşa’nın Gerçekleştirdikleri Reformların Karşılıklı Tesirleri”,İstanbul Üniversitesi Edebiyat Fakültesi Tarih Araştırma Merkezi,Sultan II.Mahmud ve Reformları Semine ri,Bildiriler,İstanbul, 1990, s. 107-111.
Özcan, Besim, “Sultan III. Selim Devri Islahat Hareketleri (Nizâm-ı Cedîd)”,
Türkler, Ankara, 2002, c. XII, s. 671-683.
Özçelik, A. Selçuk, “Sened-i İttifak”,İstanbul Üniversitesi Hukuk Fakültesi Mecmuası, İstanbul, 1959, c. XXIV, sy. 1-4, s. 6-11
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2) |
II. Week: Tanzimat and Modernization
Tanzimat edict
Ottoman Identity
Tanzimat Intelectuals
The Egypt Question
Eastern Question |
Carter Findley, “Tanzimat” Modern Dünyada Türkiye 1839-2010, derleyen Reşat Kasaba, (İstanbul: Kitap Yay. 2011) s. 37-69.
TÜSİAD Tarih 1839-1939 sf. no. 128-145. Osmanlı İmparatoluğu’nda Reform (1839-1876)
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3) |
III. Week: I. Constitutional Monarchy and II. Abdulhamid Period
The Great Crisis (1875-1878)
Politics and Nationalism
Absolutism and Abdülhamid's Regime |
Eric J. Zurcher, “1873-1878 Bunalımı ve Sonuçları” ve “Gerici İstibdat ya da Islahatların Doruğu?: Sultan II. Abdülhamid’in Saltanatı” Modernleşen Türkiye’nin Tarihi, (İstanbul, İletişim Yay, 2007) s. 109-136.
TÜSİAD Tarih 1839-1939 :Osmanlı İmparatorluğunda Mutlakiyet ve Modernleşme (1876-1908) s. 166-172
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4) |
Week V: Young Turks and II. Constitutionalism
Young Turks
Announcement of Constitutional Monarchy
Difficult Start (1908-1909)
Painful Years (1909-1913)
Union and Progress (1913-1918)
Turkish Nationalism and National Economics |
Erik J. Zürcher, “İkinci Meşrutiyet Dönemi,” Modernleşen Türkiye’nin Tarihi, (İstanbul: İletişim Yayınları, 1999), s.139-193.
TÜSİAD Tarih 1839-1939:Osmanlı İmparatorluğunda Mutlakiyet ve Modernleşme (1876-1908) s. 186-211.
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5) |
Week V: World War I
From Peace to War
A Worldwide War
Ottoman Empire and I.World War
Towards the End of the Empire
A Total War
Battle Behind the Front
Combates of War (Armistice period) |
TÜSİAD Tarih 1839-1939:Osmanlı İmparatorluğunda Mutlakıyet ve Modernleşme (1876-1908) s. 230-235.
Şevket Pamuk, ‘Sanayi Devrimi ve Sonrası’ Osmanlı Türkiye İktisadi Tarihi 1500-1914) (İstanbul: İletişim Yay. 2002) s. 191-197.
Eric Hobsbawm, “Endüstri Devrimi” ve “Fransız Devrimi” Devrim Çağı 1789-1848 (Ankara: Dost Kitabevi Yay. 2005) s. 36-88
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6) |
VI. Week: National Struggle and Fronts
The Beginning of the National Struggle
Grand National Assembly of Turkey
Anatolian War (Fronts)
The end of the Ottoman Empire |
TÜSİAD Tarih 1839-1939: Birinci Dünya Savaşı (1914-1918) s. 284-304.
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7) |
VII. Week: Republic and Revolutions 1923-1930
Treaty of Lausanne and the People's Party
Formation of the New State
Republic ,Revolutions and Problems |
TÜSİAD Tarih 1839-1939: Türkiye’de Cumhuriyet ve Devrimler (1923-1930)
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8) |
Midterm exam |
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9) |
IX. Week: Single Party Period 1930s
Party and State in the 1930s
Ideological Foundations of the Regime
Atatürk and İnönü
Shaping the Society
Turkey's Foreign Policy in the 1930s |
TÜSİAD Tarih 1839-1939: Türkiye’de Tek Parti Yönetimi (1931-1939) s. 340-361.
Erik Jan Zürcher. Kemalist Tek Parti Devleti 1925 1945, Modernleşen Türkiye’nin Tarihi’nin içinde. (İstanbul: İletişim Yayınları, 2002) s. 257-298.
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10) |
X. Week: II. The political environment before World War II and II. The effects of World War II in Turkey |
TÜSİAD Tarih 1839-1939.: Savaşa Doğru s. 408-417
TÜSİAD Tarih 1939-2000.: II. Dünya Savaşının Türkiye’ye Etkileri s. 64-79.
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11) |
XI. Week: Transition to Multiparty Political Life 1950s
Democratic Party (DP)
Years with Menderes
Growth Period Based on Agriculture
Turkey and Cold War
September 6-7 Events (1955)
1958 Economic crisis and political unrest
May 27, 1960 Coup |
TÜSİAD Tarih 1939 2000.: Çok Partili Hayata Doğru 1946-1961. s. 288-307. s. 344-347.
Erik Jan Zürcher. “Demokrasiye Geçiş 1945-1950”, Modernleşen Türkiye’nin Tarihi’nin içinde. (İstanbul: İletişim Yayınları, 2002) s. 299-317.
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12) |
XII. Week: 1960s
The Turbulence Period 1961-1982
Constitution of 1961
Rising Social Tension
Coalition governments
Imported Substitution Development Model |
TÜSİAD Tarih 1939 2000:. s. 308-321. s. 348-351.
Eric Jan Zürcher, ”İkinci Türkiye Cumhuriyeti” Modernleşen Türkiye’nin Tarihinin İçinde, İstanbul: İletişim, 2002, s. 351-404.
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13) |
XIII. Week: 1970s
The 1970s and the Cyprus Problem
CHP's "Left of the Middle"
Nationalist Front Governments
Transformations in Everyday Life
January 24 Decisions |
TÜSİAD Tarih 1939-2000 : s. 308-321.
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14) |
XIV. Week 14: 1980s and 1990s
September 12 and 1982 Constitution
Rise of liberalism: 1983 elections and years with Özal
Neo-liberal Policies and Export-oriented Economic Growth
The Return of the Banned to Politics
New Coalitions Period
Rise of the Welfare Party
Relations between Turkey and the European Union
Transformations in Everyday Life |
TÜSİAD Tarih 1939-2000.: s. 322-339. s. 352-373.
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15) |
Final Exam |
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(KPLOs and SPLOs are the abbreviations for Key & Sub- Programme Learning Outcomes, respectively. )
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Programme Learning Outcomes |
Contribution Level (from 1 to 5) |
1) |
Understands the concepts and basic principles in the field of Gastronomy and Culinary Arts |
5 |
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1.1 Learn and apply the principles of food science and nutrition |
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1.2 Know and apply the methods of procuring, storing, preparing, cooking and serving food and beverages in theory and practice |
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1.3 Learns the techniques and current developments in the field of gastronomy. Gains the ability to do research on this subject |
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1.4 Learns and implements national and international food safety, hygiene, sanitation rules, and legislation and standards in these areas |
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1.5 Learns food-human and food-society relations, understands the effect of food on social order |
5 |
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1.6 Learns the basic concepts in business, marketing and economics. Develops the ability to use these concepts in the field |
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1.7 Have information about menu management, menu planning, food and beverage cost, pricing and apply it in the field |
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1.8 Knows and applies the legal regulations, occupational safety and employee health principles in the field |
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2) |
Knows the theory and practices of food and beverage business, gains entrepreneurial skills |
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2.1 Can take responsibility in profession and apply ethical values |
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2.2 Learns to work with the group, improves their oral and written interaction and presentation skills |
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2.3 Gains knowledge of the concepts and rules in the field of hospitality and hospitality industries. Understands the place of the gastronomy area in the hospitality industry and can fulfill its needs |
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2.4 Provides gain from technological developments in the field. Applies technology and technological developments in the field |
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3) |
Gains the ability to develop projects that will contribute to the field of food and beverage management, gastronomy and culinary arts |
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3.1 Learns to work with the group, improves their oral and written interaction and presentation skills |
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4) |
Applies the theoretical knowledge in business life during a semester. |
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4.1 To be able to organize and implement projects and activities for the social environment in which they live with a sense of social responsibility. |
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4.2 Informs the related persons and institutions in professional matters orally and in writing. |
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4.3 To be able to manage activities for the development of employees working under their responsibility. |
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4.4 Explain problems using professional data. |
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4.5 Take responsibility as individual and team member to solve complex and unpredictable problems encountered in applications. |
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5) |
S/he acquires the competencies that develop by the expectations of business world and the society defined as the institutional outcomes of our university on the advanced level in relation with his/her field. |
5 |
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5.1 Acquires the analyzing solving the problems and managing the conflicts. |
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5.2 Participates as a team member and takes responsibility in the environments that require the solving of the conflicts and acts as a leader when necessary. |
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5.3 Has awareness for ethical and social responsivity. |
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5.4 By supporting the learnt courses with quantitative and qualitative data; and by using verbal and visual communication means, s/he transfers them to the groups within and outside his/her group in a systematical and effective way. |
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5.5 Evaluates the norms and standards present in the works in which s/he takes responsibility in a critical point of view. |
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5.6 Develops strategical, innovative and entrepreneurial ideas. |
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5.7 Acquires competence of managing the change. |
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5.8 Shows development personally and socially with and awareness for lifelong learning. |
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5.9 Follows advanced technologies and developments about digital transformation. |
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5.10 Has cultural awareness and s/he transfers this to the groups within and outside his/her field. |
5 |
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5.11 Has awareness about citizenship competency. |
5 |
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5.12 Acquires communication in a Foreign Language (English) competence defined on the level of at least B1 in European Language Portfolio. (In programs whose medium of instruction is English, on the level of B2/B2+). |
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