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Department of Food Engineering
GEHU 218 | Course Introduction and Application Information
| Course Name |
Principles of Social Sciences II
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GEHU 218
|
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 | DiscussionQ&ALecture / Presentation | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | To provide students with an indepth understanding of modernity with reference to its social, cultural, political and economic formations. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | The course involves a careful study of the formation of various aspects of modern societies. It examines the key ideas of the Enlightenment, the development of the modern state, the economic formation of modernity, the relevance of class and gender issues to industrial societies, and the political and cultural significance of religion, secularism and ideology in the modern world. |
| Related Sustainable Development Goals |
|
|
|
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 | Presentation and an overview of the course, course organization, requirements, and methods of evaluation |
| 2 | Renaissance and Reformation | Reader: 2nd Week |
| 3 | Renaissance and Reformation | Reader: 2nd Week |
| 4 | Movie Screening | |
| 5 | In-class exam | - |
| 6 | Enlightenment | Reader: 4th Week |
| 7 | Birth of Modern Power and Authority | Reader: 6th Week |
| 8 | Midterm | |
| 9 | The Emergence of Modern Economy | Reader: 8th Week |
| 10 | Transformation of Social Structure: Class | Reader: 8th Week |
| 11 | Transformation of Social Structure: Gender | Reader: 12th Week |
| 12 | Movie Screening and Discussion | |
| 13 | Transformation of Social Structure: Religion | Reader: 7th week |
| 14 | Transformation of Social Sructure: Globalization | Movie Screeninig and discussion |
| 15 | Review of the Semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Textbook will be uploaded to Blackboard/GEHU 218/Materials section. |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
1
|
15
|
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
40
|
| Final Exam |
1
|
45
|
| Total |
| Weighting of Semester Activities on the Final Grade |
2
|
60
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
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 |
15
|
3
|
45
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
1
|
0
|
|
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
21
|
21
|
| Final Exam |
1
|
33
|
33
|
| Total |
147
|
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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