FACULTY OF ENGINEERING
Department of Food Engineering
GEEC 207 | Course Introduction and Application Information
| Course Name |
Economic History
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GEEC 207
|
Fall/Spring
|
3
|
0
|
3
|
6
|
| 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 | The aim of this course is to give students a background on economic developments and origins of contemporary society. The main focus of the course will be the emergence and the development of social and economic systems, and how these systems have come to shape our contemporary world, by giving emphasis on the European context. Keeping this aim in mind, we will first consider what economic history is (what kind of a discipline it is, how is different from economics, etc.), and then consider what in human history had paved the way to capitalism. The course will be ended with a brief discussion of the contemporary era, in which the process of globalization is said to be prevalent. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | The aim of this course is to inform students about the historical development of economic processes and institutions and the evolution of production, distribution, consumption patterns, and the factors of production in the world and particularly in Western Europe. Some of the topics on this course include: economic processes in the ancient world and middle ages, geographical expansion of the Western world, industrial revolution, developments in agriculture, finance, banking sectors during the expansion process of the main European countries, application of technology, developments in telecommunication and transportation, the role of the state, the growth of the world economy and impact of the European industrialized countries on the rest of the world, and the economic developments of the post World War I and II. |
|
|
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 & terminology | Chapter I (1) |
| 2 | Economic question(s) & documentary part I | Chapter I (2) |
| 3 | Economic development in ancient times & the premarket society (part I) | Chapter II (1) & Chapter II (2); pp. 18 29 |
| 4 | Medieval Europe & the premarket society (part II) | Chapter III (1) & Chapter II (2); pp. 29 44 |
| 5 | Nonwestern economies on the eve of western expansion & documentary part II | Chapter IV (1) |
| 6 | Europe’s overseas expansion and transformation in Europe | Chapters V VI (1) |
| 7 | The emergence of market society & the age of revolution | Chapter III (2), Chapter VII (1) & Chapter IV (2) |
| 8 | Paths of economic development | Chapter III (2), Chapter VII (1) & Chapter IV (2) |
| 9 | The age of high imperialism & documentary part III | Chapters XI XII (1) |
| 10 | The world economy in the twentieth century | Chapter XIII (1) & Chapter VI (2) |
| 11 | The drift of modern economic history | Chapter VII (2) & Chapter XIV (1) |
| 12 | Rebuilding of world economy | Chapter XV (1) |
| 13 | World economy at the beginning of the twentieth century | Chapter XV (1) |
| 14 | Review of the semester | |
| 15 | Review of the semester | |
| 16 | Review of the semester |
| Course Notes/Textbooks | Rondo Cameron and Larry Neal (2003) A Concise Economic History of the World, 4th Edition, Oxford University Press; and Robert L. Heilbroner (1989) The Making of Economic Society, PrenticeHall, Inc. |
| Suggested Readings/Materials | Dennis Sherman (eds.) (2006) Western Civilization, Images and Interpretations, Vol. I, McGrawHill; and Gerald Diamond (1999) Guns, Germs and Steel, W. W. Norton & Co. (also available in documentary format from National Geographic Society); and Gordon Child (1960) What Happenened in History, Pelican.; and Eric Hobsbawm, (1990) Industry and Empire, Penguin. |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
10
|
| Presentation / Jury | ||
| Project |
1
|
20
|
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
60
|
|
| Weighting of End-of-Semester Activities on the Final Grade |
40
|
|
| 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 |
1
|
14
|
14
|
| Presentation / Jury |
0
|
||
| Project |
1
|
25
|
25
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
25
|
25
|
| Final Exam |
1
|
30
|
30
|
| Total |
190
|
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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