INTRODUCTION TO SOCIOLOGY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
SBU107	INTRODUCTION TO SOCIOLOGY	7	3	3	5

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Prof. ASLI ALBAYRAK
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The objective of the course is to help students understand sociological perspective, to remember and explain basic sociological concepts, to distinguish sociological phenomena as institution and network of interaction within the process of change and to interpret meaning, pattern and processes in global world by using sociological knowledge, and explaining the function of the research and methods in the generation of sociological knowledge.
Contents of the Course Unit:	Contents of the course include; sociology as a science and its development, the function of sociology in the global era, sociological research methods, social groups and formal organizations, culture and socialization, social status and social roles, social stratification and social classes, politics, family and gender, economic life, and basic concepts of crime, modernization and globalization in the historical-cultural context.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Know the founders of sociology as a science and their major works.
Define sociological concepts, give examples about the concepts by finding factual responses in the global social world.
Relate the basic concepts of sociology with everyday life.
Relate the basic components of culture with the social order.
Evaluate the cultural centralism, admiration of foreign cultures and cultural relativistic approaches according to the principle of objectivity.
Remember basic knowledge of family, politics and economics both as institutions and social interaction networks and explain the processes related to these events with examples from the global world.
Recognize which methods should be used in specific researches.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Origin of Sociology as a Science, Its Development and Function of Sociology in Global Age	Narration, Question-Response, Discussion Method
2	Reading the sources, Observation, Examples from daily life	Types of Social Interaction, Social Interaction Process and Levels, Society as Pattern of Social Interaction Networks	Narration, Question-Response, Discussion Method
3	Reading the sources, Observation, Examples from daily life	Social Groups and Formal Organizations	Narration, Question-Response, Discussion Method
4	Reading the sources, Observation, Examples from daily life	Culture and Socialization	Narration, Question-Response, Discussion Method
5	Reading the sources, Observation, Examples from daily life	Social Status and Social Roles	Narration, Question-Response, Discussion Method
6	Reading the sources, Observation, Examples from daily life	Social Stratification and Social Classes	Narration, Question-Response, Discussion Method
7	Reading the sources, Observation, Examples from daily life	Politics	Narration, Question-Response, Discussion Method
8	-	MID-TERM EXAM	-
9	Reading the sources, Observation, Examples from daily life	Politics	Narration, Question-Response, Discussion Method
10	Reading the sources, Observation, Examples from daily life	Family and Social Gender	Narration, Question-Response, Discussion Method
11	Reading the sources, Observation, Examples from daily life	Economic Life	Narration, Question-Response, Discussion Method
12	Reading the sources, Observation, Examples from daily life	Modernization	Narration, Question-Response, Discussion Method
13	Reading the sources, Observation, Examples from daily life	Globalization	Narration, Question-Response, Discussion Method
14	Reading the sources, Observation, Examples from daily life	Social Deviation and Crime	Narration, Question-Response, Discussion Method
15	Reading the sources, Observation, Examples from daily life	Sociological Research Methods and Social Research	Narration, Question-Response, Discussion Method
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Bozkurt, V. (2017). Değişen Dünyada Sosyoloji. 17. baskı. İstanbul: Ekin Kitabevi.
Fichter, J. (2016). Sosyoloji Nedir? . 3. baskı. çev. Nilgün Çelebi. Ankara: Anı Yayıncılık.
Cragun, R., Cragun, D., et al. (2006). Introduction to Sociology. London: Blacksleet River.
Giddens, A. , Sutton, W.,P. (2016). Sosyoloji. 7. edisyon. çev. Ömer Baldık. İstanbul: Kırmızı Yayınları.
Macionis, J.,J. (2015). Sosyoloji. 2. baskı. ed. Vildan Akan. Ankara: Nobel Yayın Dağıtım.
Ritzer, G. (2015). Introduction to Sociology. London: Sage Publication.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines
2	Will be able to create individual menus using the principle of healthy eating plate.

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.
2	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to calculate the cost of an accommodation establishment by creating a financial plan.
2	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	13	1	13
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	12	4	48
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	5	4	20
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	46	0	125