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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 Lecturer KÜBRA SAĞLAM
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

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

KNOWLEDGE

Theoretical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
The student use this information for understanding the production methods of food production.
0
2
Food products, compounds and additives as some knowledge of the production, use of this information
0
3
Food production and quality control laboratory to assess the results with information obtained.
4
4
Food production and laboratory conditions as a requirement of the regulations and providing mevzutların points which can detect risk.
4
5
Food product processing by following the advances of age can participate in R & D activities
5

KNOWLEDGE

Factual

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Food business, and laboratory workflow level of computer use in the computer system to follow.
0
2
Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have.
4
3
Microbial and chemical analysis of the food sector, which is important for human health risk not come into being following the detection of a food can.
0
4
Food production, storage, production and sales personnel from the fields of hygiene and sanitation conditions in terms of job security can not work.
0
5
He/she can observe and interpret theoretical knowledge about the microbiological and chemical analysis with practical researches
3
6
Food in general has adopted the moral and ethical values ​​of professional
5
7
Learning and can apply what they learn in the field of food regardless of the display.
0
8
Food production and management in identifying and seeking solutions to problems related to inappropriate situations, gaining the ability to show.
0

SKILLS

Cognitive

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Doing research on food technology and security solutions to identify and develop the data he obtained.
4
2
Food production and food security of information resources related to the use area.
0

SKILLS

Practical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Food Technology in the field of technical education by taking additional uses current techniques and tools.
0
2
Food Technology Laboratories, collects data, performing experiments and evaluate the extent of the responsibilities.
0
3
In order to follow developments in the field of food effectively takes advantage of information technologies.
0

OCCUPATIONAL

Autonomy & Responsibility

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
He/she determines the risks in a food business and takes precautions
0
2
He/she uses the basic laboratory devices used in the laboratory
0
3
He/she follows the production and keeps records
0
4
He/she plans for food hygiene training and measures of the effectiveness
0
5
Food production and safety line on the team works and works effectively
1
6
Using the basic knowledge of food is related to the field with a given task are executed independently.
0

OCCUPATIONAL

Learning to Learn

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
He/she knows the need for lifelong learning and makes its requirements
1
2
He/she follows trainings related to the subject
2
3
Participates in training programs for professional development in the field of food
3

OCCUPATIONAL

Communication & Social

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
He/she knows of a foreign language for follow the innovations in food technology and to communicate eachother
2
2
He/she follow food fairs, and professional developments in the field
1
3
He/she uses information technologies effectively and prepare presentations
5
4
He/she prepare food area, or other matters of social responsibility projects, participate in preparing the application.
5
5
He/she use visually, the effective use of written and oral communication.
5

OCCUPATIONAL

Occupational and/or Vocational

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
He/she works several food areas of food legislation specified
0
2
He/she follows and implements the legislation related the food industry
0
3
He/she follows decumentation by critical control points and quaity assurance and takes precautions
0
4
He/she prepare food hyhiene education and operation it.
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
Total Workload of the Course Unit 54
Workload (h) / 25.5 2,1
ECTS Credits allocated for the Course Unit 2,0