PHILOSOPHY OF SCIENCE PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
SOS445	PHILOSOPHY OF SCIENCE	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:	This course aims to enable students to use the basic concepts of knowledge theory, to distinguish the main trends in epistemology and philosophy of science, to discuss the basic problems related to the structure of knowledge and science.
Contents of the Course Unit:	Contents of the course include the basic concepts and problems of the philosophy of knowledge. In addition to thematic discussions, parts of selected basic texts will be read and discussed in chronological order.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Compares different currents in the philosophy of epistemology and science.
Gives examples of the properties and stages of scientific method.
Distinguishes the basic concepts of epistemology and philosophy of science.
Evaluates science from the conceptual, historical and critical aspects.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Introduction to knowledge and knowledge theory	Lecture, Discussion
2	Reading: Cevizci, p. 21-44.	Justification and trueness theories.	Lecture, Discussion
3	Reading: Ozlem, chapter 2.	The problem of knowledge sources. Empiricism, rationalism.	Lecture, Discussion
4	Reading: Cevizci, s. 44-68.	Possibility of knowledge. Scepticism.	Lecture, Discussion
5	Reading: Ozlem, chapter 3.	Scientific method: perception, observation, description, explanation.	Lecture, Discussion
6	Reading: Ozlem, chapter 4.	Scientific method: concept, law, theory.	Lecture, Discussion
7	Reading: Cevizci, s. 85-100 Reading	Philosophy of Science in Ancient Greece	Lecture, Discussion
8	-	MID-TERM EXAM	-
9	Reading: Cevizci, s. 100-129.	Revision of the semester	Lecture, Discussion
10	Reading: Cevizci, s. 100-129.	Philosophy of Science in Late Primeval Era and Middle Age	Lecture, Discussion
11	Reading: Cevizci, s. 129-151.	Modern rationalism.	Lecture, Discussion
12	Reading: Cevizci, s. 151-186.	Modern empiricism.	Lecture, Discussion
13	Reading: Cevizci, s. 203-211.	Positivism and neo-positivism.	Lecture, Discussion
14	Reading: Cucen, chapter 11.	Post positivism.	Lecture, Discussion
15	Reading: Ozlem, chapter 6.	Historical and social approaches to science	Lecture, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Cevizci, Ahmet. (2018). Bilgi felsefesi. Istanbul: Say
Ozlem, Dogan. (2013). Felsefe ve doga bilimleri. Istanbul: Notos
Stroker, Elisabeth. (2010).Bilim kuramına giris. Istanbul: Gundogan
Cucen, . (2017). Bilim felsefesine giriş. Istanbul: Sentez
Okasha, Samir. (2016) Philosophy of Science: Very Short Introduction. Oxford University Press

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	2	26
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	12	4	48
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	1	6	6
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	4	4
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	128