FACULTY OF ENGINEERING
Department of Food Engineering
GEHU 215 | Course Introduction and Application Information
| Course Name |
Introduction to Politics
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GEHU 215
|
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 | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | ||||||
| Course Objectives | The primary purpose of this course is to introduce students to the basic concepts and key issues of the academic discipline of political science. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | The course explores main subjects; the meanings of concepts of politics, power, legitimacy and authority; the emergence of modern state; nationalism; modern political ideologies; different government styles such as democracy and authoritarianism; political culture; organization ad mechanisms of legislative and executive branches; political parties and interest groups. |
|
|
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 | Presentation and an overview of the course | |
| 2 | Basic Concepts of Political Science: Politics,Power,Authority,Legitimacy,Sovereignity | A.Heywood, Politics, New York: Palgrave, 2013. Ch. 1 |
| 3 | Emergence of Modern State and State Types | Heywood, Ch. 3 |
| 4 | Contemporary Political Ideologies: Liberalism | Heywood, Ch.2 |
| 5 | Contemporary Political Ideologies: Conservatism, Socialism | Heywood, Ch.2 |
| 6 | 1st Midterm | |
| 7 | Contemporary Political Ideologies: Fascism | Heywood,Ch.2 |
| 8 | Democracy and Models of Democracy | Heywood, Ch.4 |
| 9 | Election Systems | Heywood, Ch.9 |
| 10 | Political Parties and Party Systems | Heywood, Ch. 10 |
| 11 | 2nd Midterm | |
| 12 | Machinery of Government: Legislature | Heywood,Ch.14 |
| 13 | Machinery of Government: Legislature and Executives | Heywood, Ch. 13 |
| 14 | Review of the Semester | |
| 15 | Review of the Semester | |
| 16 | Review of the Semester |
| Course Notes/Textbooks | |
| Suggested Readings/Materials | ACADEMIC HONESTY: Honesty and trust are the most fundamental pillars of learning and are necessary foundation for success and academic freedom in a university. Hence, any behavior that jeopardizes the learning environment by violating the rules of academic honesty will not be tolerated or condoned: Violations of academic honesty include but are not limited to: Cheating or facilitating cheating • looking or attempting to look at another student's answers or allowing others to copy one's answers, • copying other student’s in-class or take-home exam answers or letting others use take-home exam answers, • using "cheat sheet," pre-programmed calculator if not allowed by the instructor, • having someone else prepare the term project or homework or letting others use one’s homework/term project/paper, • Assistance of another person in preparation of a tem paper/homework/project if not allowed by the instructor, • Taking an exam for another student, • Purchasing term projects or homework or other assignments, • Signing in place of another student using their name/signature/student id number, Plagiarism • showing the work of another as one's own, • Not properly citing an earlier own work, • Submitting the same homework/paper/term project in one more one course if not allowed by the instructor, • Inaccurately or inadequately citing sources including those from the Internet, Violations of academic honesty can result in disciplinary action, as stated in the "Student Disciplinary Rules and Regulation" of the University. http://www.ieu.edu.tr/en/bylaws/type/read/id/13 and http://kariyer.ieu.edu.tr/en/bylaws/type/read/id/81 By enrolling in the University, each student is assumed to have read the rules and regulations regarding academic dishonesty, and lack of knowledge of this policy is not an acceptable defense. |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
10
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
15
|
| Presentation / Jury |
1
|
15
|
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
2
|
40
|
| Final Exam |
1
|
20
|
| Total |
| Weighting of Semester Activities on the Final Grade |
5
|
80
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
20
|
| 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
|
2
|
32
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
1
|
0
|
|
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
2
|
50
|
100
|
| Final Exam |
1
|
35
|
35
|
| Total |
215
|
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, |
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| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, |
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| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, |
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| 7 | Having professional and ethical awareness, |
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| 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, |
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| 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), |
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| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) |
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| 12 | Being able to speak a second foreign language at intermediate level. |
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| 13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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