PRINCIPLES OF ATATURK AND THE HISTORY OF TURKISH REVOLUTION I PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
ATA101	PRINCIPLES OF ATATURK AND THE HISTORY OF TURKISH REVOLUTION I	1	2	2	2

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. NEGİN AZARABADİ
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	To provide the spirit and significance of Atatürk's Revolution which aimed contemporary civilization to be comprehended.
Contents of the Course Unit:	Introduction, Fall of the Ottoman Empire, Tanzimat and Islahat Eras, Tripoli and Balkan Wars, World War I, The Armistice of Moudros, the Occupation of Anatolia and the National Reactions, The Birth of the Turkish Revolution, Turkish War of Independence, The Armistice of Mudanya, The Treaty of Lausanne

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Gain an understanding of the final Era of the Ottoman Empire.
Appreciate the situation of the new Turkish state's establishment.
Develop ability to build a bridge between the past and the future
Express opinion about the problems of Turkey, by valuing the past.
Appreciate the significance of the Treaty of Lausanne.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature review	Introduction to the History of Turkish Revolution, The Aim of the Course, The characteristics of Turkish Revolution	Lecture
2	Literature review	The Sources of Turkish Revolution ( External Causes of the Collapse of the Ottoman Empire(XVII and XIX centurıes))	Lecture
3	Literature review	The Sources of Turkish Revolution ( External Causes of the Collapse of the Ottoman Empire(XVII and XIX centurıes))	Lecture
4	Literature review	Reform movements of Ottoman Empire in the XVIII and XIX Centuries (Selim III- Mahmut II- Tanzimat- Islahat Eras), I.Constitutionalism-Kanuni Esasi, SEMINAR	Lecture
5	Literature review	Ideologies of the late Ottoman era, The Ottoman Empire at the Beginning of 20th Century, II.Constitutionalism, the Tripoli War, the Balkan Wars	Lecture
6	Literature review	World War I	Lecture
7	Literature review	The Armistice of Moudros and İmportance, Internal Conditions after Armistice, Minority Movements, Separatist, Useful and harmful Committees, Occupation of Izmir	Lecture
8	-	MID-TERM EXAM	-
9	Literature review	The Armistice of Moudros and İmportance, Internal Conditions after Armistice, Minority Movements, Separatist, Useful and harmful Committees, Occupation of Izmir	Lecture
10	Literature review	Amasya Protocol, The last Ottoman Parliament, the National Pact, Occupation of Istanbul, Mid-Term	Lecture
11	Literature review	Amasya Protocol, The last Ottoman Parliament, the National Pact, Occupation of Istanbul, Mid-Term	Lecture
12	Literature review	War Of Independence Period,	Lecture
13	Literature review	War Of Independence Period,	Lecture
14	Literature review	War Of Independence Period,	Lecture
15	Literature review	War Of Independence Period,	Lecture
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Ataturk, K. (1999), Speech, Zeynep Korkmaz (Prof. Prepared for publication), Ankara, I İLESA
Young, A. and private, S. (2010), History of Turkish Revolution, Ankara, DER Publications
Eroglu, H. (1990), History of Turkish reforms, Ankara, War Publisher
Mumcu, a., (1987) Principles and History of Turkish Revolution, Ankara, Higher Education Publications
Turan, Sti., History of Turkish Revolution, (1991-2002), (5 volumes, book 7), Istanbul Bilgi Publishing House
Gunpowder, M., Turkey Ataturk's Principles and Revolution (2008), Istanbul, DER Publications

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	It determines the risk by understanding the food regulations and legislation conditions.	0
2	Analyze the characteristic properties of food components.	0
3	They can take samples effectively, collect data through experimentation and analysis.	0
4	Performs microbiological analysis of foods.	0
5	Gains the ability to interpret and evaluate the data obtained.	0
6	They determine the quality control and quality criteria of the products produced in accordance with the technology and preservation techniques in the food field.	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Uses basic technical knowledge in basic mathematics and science subjects.	0
2	Has knowledge about food products and ingredients and uses this information in food processing.	0
3	Uses knowledge by doing research with different and up-to-date techniques in the field of food.	0
4	In the field of food, it adopts professional ethics and general moral values.	0
5	Uses food-related microbiological terms.	0
6	Gain knowledge of technology and preservation techniques in the field of food.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They produce original ideas that can respond to the demands and developments of the food industry and take part in R&D studies.	0
2	They take responsibility in the fields of production and/or R&D in the food industry.	0
3	They use information resources related to food safety and production technologies.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They take the responsibility of determining their compliance with the relevant legislation by carrying out the prescribed controls and analyzes on foodstuffs and substances and materials in contact with food.	0
2	Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.	0
3	Uses basic devices and related technologies related to the field in food laboratories.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.	0
2	They take part in food hygiene practices.	0
3	She/He takes part in teamwork or works individually within her responsibilities.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	It is aware of the necessity of lifelong learning.					4
2	Maintains, develops and uses professional and academic developments in the field by renewing herself/himself	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can prepare presentations by using information technologies effectively.	0
2	Uses visual, written and verbal communication effectively.	0
3	Have foreign language knowledge to follow current studies related to the field.	0
4	Uses information and communication technologies at the basic level required by the field.	0
5	She/He can take part in team work related to her field.	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	May take responsibility for observing professional ethics in the field.	0
2	They can take part in the production and quality determination of various food products.	0
3	May have competency in the evaluation of food hygiene and sanitation.	0
4	They can take part in the follow-up and implementation of food legislation.	0

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	2	28
Preliminary & Further Study	14	1	14
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	1	5	5
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	5	5
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	32	0	54