PRINCIPLES OF ATATURK AND HISTORY OF REVOLUTIONS II PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
ATA202E	PRINCIPLES OF ATATURK AND HISTORY OF REVOLUTIONS II	4	2	2	2

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 :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. NEVRUZ BERNA TATLISU
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	Objective of the course is to help students learn about the features and similar concepts of the Turkish Revolution, Reforms made by the Ottoman Empire before the Turkish Revolution, The importance of Atatürk's reforms, the emergence of the Kemalist thought system and its effect on the revolutions of new Turkish Republic, the Turkish War of Independence and the threats to the Republic and Atatürk's reforms.
Contents of the Course Unit:	Contents of the course include; reforms in the political field, reforms in the field of law, reforms in the field of education and culture, reforms in the economic field, reforms in the social field, Atatürk’ s principles, Turkish foreign policy in the period of Ataturk, Turkey in the World War II, Turkey between 1950-1960.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Define the reforms and novelties of Republic of Turkey.
Match the reforms and revolutions of Ataturk with his ideological heritage.
Explain the principles of Ataturk and the reforms related with these.
Recall and spell the important events, persons, institutions and dates in the history of Turkey, with a focus on developments in the first years of Republic of Turkey.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature Review, Individual Research	Turkish Revolution (Modernization Movements in the New Turkish Republic), Political revolutions, Abolition of Sultanate, Declaration of Republic and Concept of Republic, Abolition of Caliphate, 1924 Constitution	Narration, discussion
2	Literature Review, Individual Research	Reforms in Social and Health areas, Clothing Regulation, Law on Hats, Law on Family Names, Abolition of Religious Orders, Closure of Islamic Monasteries, Zawiyah and Tombs, Changes in Calendar, Time and Measurement System, Women Rights and Development	Narration, discussion
3	Literature Review, Individual Research	Reform in Law, Acceptance of Civil Law, Concepts of State of Law and Supremacy of Law	Narration, discussion
4	Literature Review, Individual Research	Reforms in Cultural and Educational Fields, Reform of Letters, Language and History, Reform of Education and Its Importance, Principles that have to be applied in Education	Narration, discussion
5	Literature Review, Individual Research	Reforms in Economy, Economic Principles in Early Republican Turkey, Izmir Economics Congress, Mixed Economy Project, Relative Liberalism Between 1923-1929, Etatism Between 1929-1939	Narration, discussion
6	Literature Review, Individual Research	Kemalist thought system and The Founding Principles of New Turkey, Total Independence, National Sovereignty, Nationalism	Narration, discussion
7	Literature Review, Individual Research	Secularism, Republicanism, Populism	Narration, discussion
8	-	MID-TERM EXAM	-
9	Literature Review, Individual Research	Etatism, Reformism	Narration, discussion
10	Literature Review, Individual Research	Foreign Policy during Ataturk, General Conjuncture of the Period	Narration, discussion
11	Literature Review, Individual Research	General Characteristics and Priorities of Turkish Foreign Policy, Factual Developments, Issues Related with Treaty of Lausanne, Mosul Problem with England	Narration, discussion
12	Literature Review, Individual Research	Relations with France and Hatay Problem, Population Exchange with Greece and Etabli Conflict and Solution, Turkey and Soviet Union	Narration, discussion
13	Literature Review, Individual Research	Policies Against the Threat of new War, Membership of Turkey into League of Nations, Balcan Pact, Sadabad Pact, Montreux Convention on Straits, Connections Between Domestic and Foreign Policy	Narration, discussion
14	Literature Review, Individual Research	World in Blocks and Turkey, Developments in Domestic and Foreign Policy Between 1939-1960	Narration, discussion
15	Literature Review, Individual Research	Political and Social Developments in Turkey Between 1960-1980	Narration, discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Barut, M. (2008). Türk Devrimi ve Atatürk İlkeleri. İstanbul: DER Yayınları.
Zürcher, E. J. (2004). Modernleşen Türkiye’nin Tarihi. İstanbul: İletişim Yayınları.
Eroğlu, H.(1982). Türk İnkılap Tarihi. İstanbul.

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	Define basic concepts about gastronomy.	0
2	Interpret the basic concepts, areas and approaches related to the field.	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.	0
2	Compare national and international cuisines in terms of similarities and differences.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Categorize food hygiene and safety into accepted standards and practices.	0
2	Prepare the technical infrastructure and contents of kitchen activities.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply theoretical knowledge about food science into the field of gastronomy.	0
2	Collaborate with shareholders in the field to bring new ideas, products to the market.		1
3	Integrate basic kitchen techniques and product preparation principles into today's technology.		1
4	Plan the work schedule and workflow in food and beverage enterprises.		1

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They calculate costs in the food and beverage field.	0
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.	0
3	They organizes participation to national and international competitions and fairs in its field.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.				3
2	Find planning, executioning and editing mistakes systematicly related to his field.		1

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They express their ideas using presentation and communication techniques in deliberate and verbal ways.				3
2	They organize activities related to the field.			2

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.	0
2	Design social and social projects in his / her field using historical, cultural and geographical riches.			2
3	Perform scientific researches using knowledge and skills related to his field.		1

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	7	1	7
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	1	5	5
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	1	1	1
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	27	0	53