FACULTY OF ENGINEERING
Department of Food Engineering
GEAR 211 | Course Introduction and Application Information
| Course Name |
Communication, Literature and Philosophy
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GEAR 211
|
Fall/Spring
|
3
|
0
|
3
|
5
|
| Prerequisites |
None
|
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| Course Language |
English
|
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| Course Type |
Service Course
|
|||||
| Course Level |
First Cycle
|
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| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | This module aims to introduce students to analytic thinking and philosophizing via short readings and analysis of literary texts, art works, photography and cinema. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course focuses on the historical trajectory of western philosophy in parallel to its relations particularly with literature and art, and generally with culture and communications. |
|
|
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, course organization, requirements and methods of evaluation. | |
| 2 | Essential Questions of Philosophy: Ancient Greece | Clerk, ‘Ancient Philosophy, in Kenny, 1-53 |
| 3 | Introduction to Philosophy of Modern Times | ‘Descartes to Kant’, in Kenny, 107-193 |
| 4 | Enlightenment, Modernity and Reason | Umberto Eco, The Name of the Rose; ‘Descartes’ in Russell, 511-520, Umberto Eco, ‘The Return of the Middle Ages’ in Eco,Travels in Hyperreality, 59-86 |
| 5 | Modernity, Science, Progress and Dangers | Mary Shelley, Frankenstein. Descartes in Russell, 511-520 |
| 6 | Discussion on the Consequences of Modernization | 'Descartes to Kant' in Kenny, 107-193. |
| 7 | Consciousness, Identity and Freedom: Lord and Bondsman | Orhan Pamuk, The White Castle. ‘Hegel’ in Kenny 201 -206. |
| 8 | Discussion on Lord/Bondsman and East/West | Hegel’ in Kenny 201 -206. Hall, ‘The West and the Rest’ (Handout) |
| 9 | Ethics: Modern and Postmodern | Dostoevsky, Crime and Punishment. ‘Kantian Morality’, in Kenny, 190-192; ‘Nietzsche’, in Kenny 216-221 |
| 10 | Modernity and Social Injustice | John Steinbeck, Grapes of Wrath Movie: Germinal ‘ Marx and the Young Hegelians’ & ‘Capitalism and its Discontents’, Kenny, 304-309. Russell, Ch. XXVII. Karl Marx |
| 11 | Modernity, Power, Bureaucracy and Surveillance | Franz Kafka ‘The Trial’ Movie ‘Kafka’ SEP ‘Weber’; SEP ‘Foucault’ (Handouts) |
| 12 | Rousseau: “Natural Man” and Degeneration | Joseph Conrad, ‘Heart of Darkness’ Movie ‘Apocalypse Now’ Quinton ‘Rousseau’ in Kenny 329-332 Freud, ‘Civilization and Its Discontents’ (Handout) |
| 13 | Existentialism | Albert Camus, The Stranger. Existentialism,SEP |
| 14 | Philosophy and Psyche | Franz Kafka ‘Metamorphosis’ Yusuf Atılgan ‘Anayurt Oteli’ & Movie Modules on Freud (Handout) Kenny, .’Sigmound Freud’, pp. 343-350. |
| 15 | Review of the Semester | |
| 16 | Revision |
| Course Notes/Textbooks | Robert C. Solomon and Kathleen M. Higgins, The Big Questions: A Short Introduction to Philosophy. Bertrand Russell, History of Western Philosophy, Sir Anthony Kenny, An Illustrated Brief History of Western Philosophy. Stanford Encyclopedia of Philosophy (SEP) |
| Suggested Readings/Materials | Umberto Eco, The Name of the Rose Orhan Pamuk, The White Castle Dostoevsky, Crime and Punishment Franz Kafka ‘The Trial’ Joseph Conrad, ‘Heart of Darkness’ Franz Kafka ‘Metamorphosis’ Yusuf Atılgan ‘Anayurt Oteli’ Albert Camus, The Stranger John Steinbeck, Grapes of Wrath |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
10
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
30
|
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
2
|
60
|
| Final Exam | ||
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
70
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
30
|
| 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 |
15
|
5
|
75
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
1
|
20
|
20
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
2
|
10
|
20
|
| Final Exam |
0
|
||
| Total |
163
|
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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