FACULTY OF ENGINEERING
Department of Food Engineering
GEHU 209 | Course Introduction and Application Information
| Course Name |
History of Civilizations I
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GEHU 209
|
Fall/Spring
|
3
|
0
|
3
|
6
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Service Course
|
|||||
| Course Level |
First Cycle
|
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| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionQ&ALecture / Presentation | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The basic purpose of this course is to acquaint students with the basic evolutionary developments in the History of Western Civiliziaitons and to enable them to analyze these developments, through a comparative perspective, in the economic, sociopolitical, cultural and scientific field for understanding the dynamics of the modern world. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | the content of the course starts with the Prehistoric Ages and deals with the first civilizations, Ancient Greek and Roman cultural and political developments, the Byzantine Empire and the basic important developments in Europe during the Medieval Age. |
|
|
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 History of Civilizaiton: Discussion on Basic Historical concepts and terms | |
| 2 | Human Evolution From Homo Habilis to Modern Man;Transition From Food Gathering into Food Producing: The First Examples of Sedentarization and Its Socio-Economic Reflections | Robert E. Lerner, et al., Western Civilizaitons, Their History and Their Culture, London, 1998. |
| 3 | Transitional Process to Urbanization with its Economic, Socio-Cultural and Political Dimensions (Mesopotamia) | Robert E. Lerner, et al., Western Civilizaitons, Their History and Their Culture, London, 1998. |
| 4 | Midterm Exam | |
| 5 | Basic Aspects of Religion in Antiquity: Egyptian Polytheism and Hebrew Henothesim | Robert E. Lerner, et al., Western Civilizaitons, Their History and Their Culture, London, 1998. |
| 6 | Ancient Greek World: Political Evolution From Monarch to Democracy; Athens Versus Sparta | Robert E. Lerner, et al., Western Civilizaitons, Their History and Their Culture, London, 1998. |
| 7 | Mythology, Religion and Philosophy in Ancient Greece | Robert E. Lerner, et al., Western Civilizaitons, Their History and Their Culture, London, 1998. |
| 8 | Alexander the Great and Hellenistic Cosmopolitanism | Robert E. Lerner, et al., Western Civilizaitons, Their History and Their Culture, London, 1998. |
| 9 | Midterm Exam | |
| 10 | Rome in Antiquity: From Rebublic to Empire | Robert E. Lerner, et al., Western Civilizaitons, Their History and Their Culture, London, 1998. |
| 11 | Rome in Antiquity: Culture, Society and Law | Robert E. Lerner, et al., Western Civilizaitons, Their History and Their Culture, London, 1998. |
| 12 | Emergence and Triumph of Christianity | Robert E. Lerner, et al., Western Civilizaitons, Their History and Their Culture, London, 1998. |
| 13 | Eastern Rome and the West | Robert E. Lerner, et al., Western Civilizaitons, Their History and Their Culture, London, 1998. |
| 14 | Byzantine Empire with its Social, Economic and Political Institutions | Robert E. Lerner, et al., Western Civilizaitons, Their History and Their Culture, London, 1998. |
| 15 | Shaping of the Christian West | Robert E. Lerner, et al., Western Civilizaitons, Their History and Their Culture, London, 1998. |
| 16 | Final exam |
| Course Notes/Textbooks | the related chapters of the books mentioned |
| 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 |
2
|
60
|
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
2
|
40
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
60
|
| 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
|
4
|
64
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
2
|
19
|
38
|
| Final Exam |
1
|
30
|
30
|
| 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, |
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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, |
|||||
| 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. |
|||||
| 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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