FACULTY OF ENGINEERING

Department of Food Engineering

GEHU 205 | Course Introduction and Application Information

Course Name
Social Problems
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GEHU 205
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 Q&A
Lecture / Presentation
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives To introduce the students to the main social problems faced throughout the world and to the connections between sociological ideas and everyday experiences
Learning Outcomes The students who succeeded in this course;
  • identify social problems facing the world today
  • explain processes related to social problems
  • discuss social issues from a critical perspective
  • interpret how their personal life experiences interact with larger social and historical forces
  • interpret contemporary social problems in the light of sociological thinking
Course Description The course covers main social problems encountered in the modern world which are; urbanisation, migration, poverty, changing family structure, racism, sexism, unemployment, unsafe work environments end environmental issues

 



Course Category

Core Courses
Major Area Courses
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction to the course
2 Sociological Perspective and Social Problems Mooney, Knox and Schacht, pp. 1-28.
3 Problems of Inequality: Work and Unemployment Mooney, Knox and Schacht, pp. 225-266.
4 Problems of Inequality: Poverty and Economic Inequality Mooney, Knox and Schacht, pp. 188-225.
5 Problems of Inequality: Gender Inequality and Sexual Orientation Mooney, Knox and Schacht, pp. 357-438.
6 Problems of Illness and Health Care Mooney, Knox and Schacht, pp. 29-72.
7 Midterm Exam
8 Official Holiday
9 Problems of Well Being: Crime and Social Control Mooney, Knox and Schacht, pp. 109-146.
10 Population Growth and Urbanization Mooney, Knox and Schacht, pp. 438-470.
11 Movie Screening
12 Environmental Problems Mooney, Knox and Schacht, pp. 470-510.
13 Science and Technology Mooney, Knox and Schacht, pp. 510-555.
14 Review of the Semester
15 Review of the Semester
16 Final Exam

 

Course Notes/Textbooks

Linda Mooney, David Knox and Caroline Schacht, Understanding Social Problems, 7th ed., Wadsworth Publications, 2011.

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 Exams
Midterm
1
50
Final Exam
1
50
Total

Weighting of Semester Activities on the Final Grade
1
50
Weighting of End-of-Semester Activities on the Final Grade
1
50
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Theoretical Course Hours
(Including exam week: 16 x total hours)
16
3
48
Laboratory / Application Hours
(Including exam week: '.16.' x total hours)
16
0
Study Hours Out of Class
16
3
48
Field Work
0
Quizzes / Studio Critiques
0
Portfolio
0
Homework / Assignments
0
Presentation / Jury
0
Project
0
Seminar / Workshop
0
Oral Exam
0
Midterms
1
40
40
Final Exam
1
44
44
    Total
180

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1 Being able to transfer knowledge and skills acquired in mathematics and science into engineering,
2 Being able to identify and solve problem areas related to Food Engineering,
3 Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice,
4

Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering,

5

Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually,

6

Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality,

7

Having professional and ethical awareness,

8 Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering,
9

Being able to apply entrepreneurship, innovativeness and sustainability in the profession,

10

Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level),

11

Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1)

12

Being able to speak a second foreign language at intermediate level.

13

Being able to relate the knowledge accumulated during the history of humanity to the field of expertise

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 


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