INTRODUCTION TO PHILOSOPHY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
SOS118	INTRODUCTION TO PHILOSOPHY	2	3	3	4

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to enable students to; They recognize the most important arguments of western philosophy about religion, metaphysics, epistemology and morality and enable them to analyze, evaluate and criticize these arguments with logical reasoning.
Contents of the Course Unit:	The content of the course; constitutes a selection from the main currents of philosophy, selected names in the history of philosophy and their main contributions to the history of thought.

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.
Discuss with each other in order to better predict and avoid counter-arguments.
Interpret moral dilemmas based on philosophical thought experiments and hypothesis.

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	Philosophy of ethics: Platon's State, Aristoteles' argument on function	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, (M. Topal, Çev.). İletişim Yayınları, İstanbul.
Platon. (2018). Devlet, Türkiye İş Bankası Kültür Yayınları, İstanbul.
Nietzsche, F. (2010). Ahlakın Soy Kütüğü Üzerine, (T. Erdem, Çev.). 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	Can define basic concepts about gastronomy.	0
2	Can interpret basic concepts, study areas and approaches related to the field.	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.			2
2	Can 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	Can analyze the eating and drinking art, the related systems and structures.	0
2	Can prepare technical infrastructure and contents of the culinary activies.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can apply theoretical knowledge about food science into the field of gastronomy.	0
2	Can collaborate with the shareholders to present new challenging ideas and products for the market.	0
3	Can integrate basic cooking techniques and product preparation principles into today's technology.	0
4	Can 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	Can calculate costing in the food and beverage facilities.	0
2	Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.	0
3	Can organize national and international competitions and fairs.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.			2
2	Can 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	Can express his/her ideas verbally and orally by using presentation and communication techniques.	0
2	Can organize all gastronomy-related activities.	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can interpret ethical values and legal regulations according to the codexes.	0
2	Can design communial and social pojects using historical, cultural and geographical values.	0
3	Can perform scientific researche and study using knowledge and skills related to his field.	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	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	6	5	30
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	40	0	102