INTRODUCTION TO PHILOSOPHY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
SOC118	INTRODUCTION TO PHILOSOPHY	2	3	3	4

GENERAL INFORMATION
Language of Instruction :	İngilizce
Level of the Course Unit :	LİSANS, TYY: + 6.Düzey, EQF-LLL: 6.Düzey, QF-EHEA: 1.Düzey
Type of the Course :	Zorunlu
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Dr.Öğr.Üyesi NEVRUZ BERNA TATLISU
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	Bu dersin sonunda öğrenciler batı felsefesinin din, metafizik, epistemoloji ve ahlaka dair en önemli argümanlarını tanırlar ve mantıksal akıl yürütmeyle bu argümanları analiz eder, değerlendirir ve eleştirirler.
Contents of the Course Unit:	Dersin içeriği; Batı felsefesinin din felsefesi (Aquinalı Thomas, Pascal, Platon ve Nietzsche); metafizik (Parmenides, Platon, Berkeley, Epiküros, Sartre); epistemoloji (Descartes, Gettier, Hume) ve ahlak felsefesi (Platon, Aristoteles, Kant ve Mill) üzerine en önemli argümanlarının incelenmesini kapsamaktadır.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Öğrenciler batı felsefesinin din, metafizik, epistemoloji ve ahlak felsefesine dair en önemli argümanlarını tanırlar.
Öğrenciler bu argümanların sonuçların öncüllerden çıkarsanıp çıkarsanamayacağını sorgularlar.
Öğrenciler geçerli, tutarlı ve sağlam akıl yürütmeleri geçersiz, tutarsız ve sağlam olmayan akıl yürütmelerden ayırt ederler.
Öğrenciler batı felsefesinin en önemli argümanlarını yorumlar.
Öğrenciler felsefi düşünce deneyleri ve varsayıma dayalı ahlaki ikilemlere dair yorum yapar.
Öğrenciler karşı argümanları daha iyi öngörebilmek ve savuşturmak amacıyla birbiriyle tartışır.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Introduction to Introdoction to Philosophy	Anlatma, tartışma
2	Okuma	Branches of Philosophy	Anlatma, tartışma
3	Okuma	Introducing Aristotle’s Ethics	Anlatma, tartışma
4	Okuma	Aristotle’s Ethics: Virtues, Theoretical Life, Happiness	Anlatma, tartışma
5	Okuma	Plato’s Allegory of the Cave	Anlatma, tartışma
6	Okuma	Al Farabi- Middle Ages in Islamic World (Social State in Al-Farabi’s Philosophy	Anlatma, tartışma
7	Okuma	Review	Anlatma, tartışma
8	-	ARA SINAV	-
9	Okuma	Descartes and his Basic Concepts, The Idea of Rationalism	Anlatma, tartışma
10	Okuma	John Locke and Empiricism	Anlatma, tartışma
11	Okuma	Kant and Categorical Imperative	Anlatma, tartışma
12	Okuma	Kant: Establishment of the Moral Law	Anlatma, tartışma
13	Okuma	Hume’s Basic Concepts	Anlatma, tartışma
14	Okuma	Review	Anlatma, tartışma
15	Okuma	Final	Anlatma, tartışma
16	-	FİNAL	-
17	-	FİNAL	-

SOURCE MATERIALS & RECOMMENDED READING
Bruce,M., Barbone,S.,(2017), (çev. Mustafa Topal), Batı Felsefesindeki 100 Temel Mesele, İletişim Yayınları, İstanbul.
Platon, Devlet, (2018) (çev. M. Ali Cimcoz, Sabahattin Eyüboğlu) ,Türkiye İş Bankası Kültür Yayınları, İstanbul.
Nietzsche, F., (2010), Ahlakın Soy Kütüğü Üzerine, (çev. Turan Erdem), Arya Yayıncılık, İstanbul.
Paul, R. ,Elder, L.,(2014), Critical Thinking: Tools for Taking Charge of Your Learning and Your Life, Pearson: Essex, UK.
Dennet,D.,(2013) Intuition Pumps and Other Tools for Thinking, Norton: New York

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.
2	Interpret the basic concepts, areas and approaches related to the field.

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.
2	Compare national and international cuisines in terms of similarities and differences.

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.
2	Prepare the technical infrastructure and contents of kitchen activities.

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.
2	Collaborate with shareholders in the field to bring new ideas, products to the market.
3	Integrate basic kitchen techniques and product preparation principles into today's technology.
4	Plan the work schedule and workflow in food and beverage enterprises.

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.
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
3	They organizes participation to national and international competitions and fairs in its field.

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.
2	Find planning, executioning and editing mistakes systematicly related to his field.

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.
2	They organize activities related to the field.

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.
2	Design social and social projects in his / her field using historical, cultural and geographical riches.
3	Perform scientific researches using knowledge and skills related to his field.

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)
Ders	14	3	42
Derse Ön Hazırlık ve Ders Sonrası Pekiştirme	13	1	13
Arazi Çalışması	0	0	0
Grup Çalışması / Ödevi	0	0	0
Laboratuvar	0	0	0
Okuma	0	0	0
Ödev	0	0	0
Proje Hazırlama	0	0	0
Seminer	0	0	0
Staj	0	0	0
Teknik Gezi	0	0	0
Web Tab. Öğrenme	0	0	0
Uygulama	0	0	0
Yerinde Uygulama	0	0	0
Mesleki Faaliyet	0	0	0
Sosyal Faaliyet	0	0	0
Tez Hazırlama	0	0	0
Alan Çalışması	0	0	0
Rapor Yazma	0	0	0
Final Sınavı	1	1	1
Final Sınavı Hazırlığı	7	4	28
Ara Sınav	1	1	1
Ara Sınav Hazırlığı	5	3	15
Kısa Sınav	0	0	0
Kısa Sınav Hazırlığı	0	0	0
TOPLAM	41	0	100