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 :	English
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:	At the end of this course, students will be able to recognize the most important arguments of religion, metaphysics, epistemology and morality and analyze, evaluate and criticize these arguments with logical reasoning.
Contents of the Course Unit:	Contents of the course include the examination of most effective arguments on the philosophy of religion in Western philosophy (St. Aquinas, Pascal, Plato and Nietzsche); metaphysics (Parmenides, Plato, Berkeley, Epicurus, Sartre); epistemology (Descartes, Gettier, Hume) and moral philosophy (Plato, Aristotle, Kant and Mill).

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Recognize the most important arguments of Western philosophy about religion, metaphysics, epistemology and moral philosophy.
Question whether these arguments can be derived from the results and precessors or not.
Differentiate valid, coherent and robust reasoning from invalid, inconsistent and inaccurate reasoning.
Interpret the most important arguments of western philosophy.
Interpret moral dilemmas based on philosophical thought experiments and hypothesis.
Discuss with each other in order to better predict and avoid counter-arguments.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Reading	Discussion on the nature of philosophical arguments	Lecture, discussion
2	Reading	Philosophy of Religion: Five Evidences of St. Aquinas	Lecture, discussion
3	Reading	Argument of Word, Onthological argument	Lecture, discussion
4	Reading	Pascal's gambling, James' desire to believe	Lecture, discussion
5	Reading	Problem of evil, Defense of free will	Lecture, discussion
6	Reading	Euthyphron dilemma, Nietzsche’s argument of "God is Dead"	Lecture, discussion
7	Reading	Metaphysics: Parmenides' rejection of change, Platon's argument of ideas	Lecture, discussion
8	-	MID-TERM EXAM	-
9	Reading	Metaphysics: Parmenides' rejection of change, Platon's argument of ideas	Lecture, discussion
10	Reading	Berkeley's idealism, Epicurus' argument on death, Sartre's argument on freedom	Lecture, discussion
11	Reading	Epistemology: Descartes's Cogito argument, Gettier problem, Hume's problem of reasoning	Lecture, discussion
12	Reading	Philosophy of ethics: Platon's State, Aristoteles' argument on function	Lecture, discussion
13	Reading	Kant's categorical command	Lecture, discussion
14	Reading	Kant's categorical command	Lecture, discussion
15	Reading	Mill and utilitarianism	Lecture, discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

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

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)
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	7	4	28
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	5	3	15
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	41	0	100