Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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ATA201E | PRINCIPLES OF ATATURK AND HISTORY OF REVOLUTIONS I | 3 | 2 | 2 | 2 |
GENERAL INFORMATION |
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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 |
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Objectives of the Course Unit: | Objective of the course is to help students comprehend the meaning and importance of National Struggle organized and executed by the founder of the Republic of Turkey, Ataturk in order to reach the modern civilizations. |
Contents of the Course Unit: | Contents of the course include; Basic Concepts, Ottoman Empire and Its Decline, Tanzimat and Constitutional Periods, Ideological Movements in the Final Period of Ottoman State, Tripoli War, Balkan Wars, First World War, Mundros Armistice and Occupations, Birth of National Struggle and National Organizations, Mustafa Kemal Pasha's Samsun Amasya Circular, National Congresses, Announcement of the National Assembly, Opening of the Grand National Assembly, Liberation War, Mudanya Armistice, Lausanne Peace Treaty. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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Match the historical and intellectual processes leading to the Turkish Revolution with one another. |
Identify the events and actions of the people that shaped the Turkish Revolution. |
List the significant factors in the founding process of the Republic of Turkey. |
Recall and spell important persons, events and dates in the founding of the Republic of Turkey. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | Literature Review, Individual Research | Introduction to the History of the Revolution, Purpose of Principles of Atatürk's and History of Revolution Course, Basic Concepts, Characteristics of Turkish Revolution | Lecture, discussion |
2 | Literature Review, Individual Research | The Reasons that Shaped the Turkish Revolution (Internal Reasons for the Decline of the Ottoman Empire (17th and 19th Centuries) | Lecture, discussion |
3 | Literature Review, Individual Research | The Reasons that Shaped the Turkish Revolution (Internal Reasons for the Decline of the Ottoman Empire (17th and 19th Centuries) | Lecture, discussion |
4 | Literature Review, Individual Research | Modernity Movement in Ottoman State During 18th-19th Centuries (Reforms of Selim the Third and Mahmut the Second)- Tanzimat- Reform Decrees, First Constitutional Period, Constitution, Seminar | Lecture, discussion |
5 | Literature Review, Individual Research | Ideologies Searching to Save Ottoman State, Status of Ottoman State in the Beginning of 20th Century, Second Constitutional Period, Turco-Italian War, Balkan Wars. | Lecture, discussion |
6 | Literature Review, Individual Research | First World War | Lecture, discussion |
7 | Literature Review, Individual Research | Mudros Ceasefire Agreement and Its Importance, Organizations Established after Mudros Ceasefire Agreement, Occupation of Izmir | Lecture, discussion |
8 | - | MID-TERM EXAM | - |
9 | Literature Review, Individual Research | Period of Congresses (Activities of Mustafa Kemal in Istanbul, Mustafa Kemal's Journey to Samsun, Circulars- Congresses) | Lecture, discussion |
10 | Literature Review, Individual Research | Amasya Meeting, Last Ottoman Parliament, National Pact, Occupation of Istanbul | Lecture, discussion |
11 | Literature Review, Individual Research | Establishment of TGNA, Reactions to TGNA, Treaty of Sevres. Seminar | Lecture, discussion |
12 | Literature Review, Individual Research | Period of Independence War and Fronts (Eastern Front, Southern Front). | Lecture, discussion |
13 | Literature Review, Individual Research | Period of Independence War and Fronts (First Inonu Battle and Its Results, Second Inonu Battle, Kutahya-Eskisehir Battles). | Lecture, discussion |
14 | Literature Review, Individual Research | Period of Independence War and Fronts (Sakarya Battle, Ankara Agreement, Great Attack.) | Lecture, discussion |
15 | Literature Review, Individual Research | Period of Independence War and Fronts (Sakarya Battle, Ankara Agreement, Great Attack.) | Lecture, discussion |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Barut, M. (2008). Türk Devrimi ve Atatürk İlkeleri. İstanbul: DER Yayınları. |
Zürcher, E. J. (2004). Modernleşen Türkiye’nin Tarihi. İletişim Yayınları, İstanbul. |
Eroğlu, H. (1982). Türk İnkılap Tarihi. İstanbul. |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Define basic concepts about gastronomy.
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0 | |||||
2 |
Interpret the basic concepts, areas and approaches related to the field.
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0 |
KNOWLEDGE |
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Factual |
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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.
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3 | |||||
2 |
Compare national and international cuisines in terms of similarities and differences.
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0 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Categorize food hygiene and safety into accepted standards and practices.
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0 | |||||
2 |
Prepare the technical infrastructure and contents of kitchen activities.
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0 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply theoretical knowledge about food science into the field of gastronomy.
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0 | |||||
2 |
Collaborate with shareholders in the field to bring new ideas, products to the market.
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0 | |||||
3 |
Integrate basic kitchen techniques and product preparation principles into today's technology.
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0 | |||||
4 |
Plan the work schedule and workflow in food and beverage enterprises.
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0 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
They calculate costs in the food and beverage field.
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0 | |||||
2 |
They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
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0 | |||||
3 |
They organizes participation to national and international competitions and fairs in its field.
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0 |
OCCUPATIONAL |
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Learning to Learn |
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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.
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2 | |||||
2 |
Find planning, executioning and editing mistakes systematicly related to his field.
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0 |
OCCUPATIONAL |
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Communication & Social |
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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.
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0 | |||||
2 |
They organize activities related to the field.
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0 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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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.
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1 | |||||
2 |
Design social and social projects in his / her field using historical, cultural and geographical riches.
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3 | |||||
3 |
Perform scientific researches using knowledge and skills related to his field.
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1 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
Lecture & In-Class Activities | 14 | 2 | 28 |
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 | 1 | 4 | 4 |
Mid-Term Exam | 1 | 1 | 1 |
Preparation for the Mid-Term Exam | 1 | 4 | 4 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 31 | 0 | 51 |
Total Workload of the Course Unit | 51 | ||
Workload (h) / 25.5 | 2 | ||
ECTS Credits allocated for the Course Unit | 2,0 |