FACULTY OF ENGINEERING
Department of Food Engineering
HIST 100 | Course Introduction and Application Information
| Course Name |
Principles of Atatürk and History of Revolution
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
HIST 100
|
Spring
|
4
|
0
|
4
|
4
|
| Prerequisites |
None
|
|||||
| Course Language |
Turkish
|
|||||
| Course Type |
Required
|
|||||
| Course Level |
-
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | Experienced in the transition to the Republic of Turkey from the Ottoman Empire State advances to students. The Republic of Turkey is being established through the social, political, educational and cultural etc. to understand the revolution in the field and the purpose of these reforms. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course provides a general information of the events from the end of the 19. century until the end of the Turkish War of Independence and the signing of the Treaty of Lausanne in 1923 and the following period until 1990’s. |
|
|
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 | Course aim and related words | Bernard Lewis, Modern Türkiye’nin Doğuşu, s: 31-57 |
| 2 | The Reasons of the Collapse of Ottoman State Ottoman Reforms | Bernard Lewis, Modern Türkiye’nin Doğuşu, s:104-179 |
| 3 | The State of the Ottoman Empire in the Early 20th Century | Bernard Lewis, Modern Türkiye’nin Doğuşu, s:42-44 |
| 4 | World War I and the Fall of the Ottoman Empire | Refik Turan, Mustafa Sarhan, Atatürk İlkeleri ve İnkılap Tarihi, s. 44-58 |
| 5 | Ottoman State after Mudros Armistice | Refik Turan, Mustafa Sarhan, Atatürk İlkeleri ve İnkılap Tarihi, s. 65-78 |
| 6 | Preparation for The National Struggle | Mustafa Kemal Atatürk, Nutuk, 100-150 |
| 7 | Opening and Works of the Turkish Grand National Assembly | Refik Turan, Mustafa Sarhan, Atatürk İlkeleri ve İnkılap Tarihi, s. 118-121 |
| 8 | Political and Military Developments after the Grand National Assembly | Refik Turan, Mustafa Sarhan, Atatürk İlkeleri ve İnkılap Tarihi, s. 132-140 |
| 9 | Lausenne Peace Agreement and Political Reforms | Refik Turan, Mustafa Sarhan, Atatürk İlkeleri ve İnkılap Tarihi, s. 176-192 |
| 10 | Turkish Revolutions In Ataturk Era | Refik Turan, Mustafa Sarhan, Atatürk İlkeleri ve İnkılap Tarihi, s.192-220 |
| 11 | Foreign Policy of Atatürk Period (1923-1938) | Refik Turan, Mustafa Sarhan, Atatürk İlkeleri ve İnkılap Tarihi, s.227-248 |
| 12 | Ismet Inonu Period | Bernard Lewis, Modern Türkiye’nin Doğuşu, s:393-437 |
| 13 | Democrat Party Period | Bernard Lewis, Modern Türkiye’nin Doğuşu, s:393-437 |
| 14 | Turkey During the Cold War | Refik Turan, Mustafa Sarhan, Atatürk İlkeleri ve İnkılap Tarihi, s.385-386 |
| 15 | Review of the Semester | |
| 16 | - |
| Course Notes/Textbooks | Refik Turan, Mustafa Safran, Atatürk İlkeleri ve İnkılap Tarihi, Ankara, 2011 |
| Suggested Readings/Materials | Mustafa Kemal Atatürk, Nutuk, Atatürk Araştırma Merkezi, Ankara 2005 Bernard Lewis, Modern Türkiye’nin Doğuşu, Ankara, 2017 |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
20
|
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
-
|
-
|
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
35
|
| Final Exam |
1
|
45
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
50
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
50
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
4
|
64
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
-
|
0
|
| Study Hours Out of Class |
14
|
2
|
28
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
-
|
0
|
|
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
12
|
12
|
| Final Exam |
1
|
16
|
16
|
| Total |
120
|
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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