INTRODUCTION TO SOCIOLOGY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
SOC115	INTRODUCTION TO SOCIOLOGY	1	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:	The objective of the course is to help students understand sociological perspective, to remember and explain basic sociological concepts, to distinguish sociological phenomena as institution and network of interaction within the process of change and to interpret meaning, pattern and processes in global world by using sociological knowledge, and explaining the function of the research and methods in the generation of sociological knowledge.
Contents of the Course Unit:	Contents of the course include; sociology as a science and its development, the function of sociology in the global era, sociological research methods, social groups and formal organizations, culture and socialization, social status and social roles, social stratification and social classes, politics, family and gender, economic life, and basic concepts of crime, modernization and globalization in the historical-cultural context.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Know the founders of sociology as a science and their major works.
Define sociological concepts, give examples about the concepts by finding factual responses in the global social world.
Relate the basic concepts of sociology with everyday life.
Relate the basic components of culture with the social order.
Evaluate the cultural centralism, admiration of foreign cultures and cultural relativistic approaches according to the principle of objectivity.
Remember basic knowledge of family, politics and economics both as institutions and social interaction networks and explain the processes related to these events with examples from the global world.
Recognize which methods should be used in specific researches.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Reading the sources, Observation, Examples from daily life	Sociological Imagination	Lecture, Question-response method, Discussion
2	Reading the sources, Observation, Examples from daily life	What is sociology? Branches of sociology History of sociology Concepts of sociology	Lecture, Question-response method, Discussion
3	Reading the sources, Observation, Examples from daily life	First Theoreticians of Sociology	Lecture, Question-response method, Discussion
4	Reading the sources, Observation, Examples from daily life	Types of Societies	Lecture, Question-response method, Discussion
5	Reading the sources, Observation, Examples from daily life	Individual and Society	Lecture, Question-response method, Discussion
6	Reading the sources, Observation, Examples from daily life	Family	Lecture, Question-response method, Discussion
7	Reading the sources, Observation, Examples from daily life	Power Legitimacy Authority Democracy	Lecture, Question-response method, Discussion
8	-	MID-TERM EXAM	-
9	Reading the sources, Observation, Examples from daily life	Nation Race Ethnicity	Lecture, Question-response method, Discussion
10	Reading the sources, Observation, Examples from daily life	Religion Employment	Lecture, Question-response method, Discussion
11	Reading the sources, Observation, Examples from daily life	Gender	Lecture, Question-response method, Discussion
12	Reading the sources, Observation, Examples from daily life	Social injustice and Stratification	Lecture, Question-response method, Discussion
13	Reading the sources, Observation, Examples from daily life	Social Movements and Mobility	Lecture, Question-response method, Discussion
14	Reading the sources, Observation, Examples from daily life	Globalization	Lecture, Question-response method, Discussion
15	Reading the sources, Observation, Examples from daily life	Sociological Research Methods and Social Research	Lecture, Question-response method, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Bozkurt, V. (2017). Değişen Dünyada Sosyoloji. 17. Baskı. İstanbul: Ekin Kitabevi.
Fichter, J. (2016). Sosyoloji Nedir? . 3. Baskı. Çeviri: Nilgün Çelebi. Ankara: Anı Yayıncılık.
Cragun, R., Cragun, D., et al. (2006). Introduction to Sociology. London: Blacksleet River.
Giddens, A. & Sutton, W. P. (2016). Sosyoloji. 7. Edisyon. Çeviri: Ömer Baldık. İstanbul: Kırmızı Yayınları.
Macionis, J. J. (2015). Sosyoloji. 2. Baskı. Ed: Vildan Akan. Ankara: Nobel Yayın Dağıtım.
Ritzer, G. (2015). Introduction to Sociology. London: Sage Publication.

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.						5
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.				3
3	Integrate basic kitchen techniques and product preparation principles into today's technology.	0
4	Plan the work schedule and workflow in food and beverage enterprises.	0

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.		1
2	Find planning, executioning and editing mistakes systematicly related to his field.	0

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.	0
2	They organize activities related to the field.	0

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
2	Design social and social projects in his / her field using historical, cultural and geographical riches.					4
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	3	42
Preliminary & Further Study	13	4	52
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	3	3
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	3	3
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	31	0	102