SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
GEAR 211 | Course Introduction and Application Information
| Course Name |
Communication, Literature and Philosophy
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GEAR 211
|
Fall/Spring
|
3
|
0
|
3
|
5
|
| Prerequisites |
None
|
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| Course Language |
English
|
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| Course Type |
Service Course
|
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| Course Level |
First Cycle
|
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| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | This module aims to introduce students to analytic thinking and philosophizing via short readings and analysis of literary texts, art works, photography and cinema. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course focuses on the historical trajectory of western philosophy in parallel to its relations particularly with literature and art, and generally with culture and communications. |
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Presentation and an overview of the course, course organization, requirements and methods of evaluation. | |
| 2 | Essential Questions of Philosophy: Ancient Greece | Clerk, ‘Ancient Philosophy, in Kenny, 1-53 |
| 3 | Introduction to Philosophy of Modern Times | ‘Descartes to Kant’, in Kenny, 107-193 |
| 4 | Enlightenment, Modernity and Reason | Umberto Eco, The Name of the Rose; ‘Descartes’ in Russell, 511-520, Umberto Eco, ‘The Return of the Middle Ages’ in Eco,Travels in Hyperreality, 59-86 |
| 5 | Modernity, Science, Progress and Dangers | Mary Shelley, Frankenstein. Descartes in Russell, 511-520 |
| 6 | Discussion on the Consequences of Modernization | 'Descartes to Kant' in Kenny, 107-193. |
| 7 | Consciousness, Identity and Freedom: Lord and Bondsman | Orhan Pamuk, The White Castle. ‘Hegel’ in Kenny 201 -206. |
| 8 | Discussion on Lord/Bondsman and East/West | Hegel’ in Kenny 201 -206. Hall, ‘The West and the Rest’ (Handout) |
| 9 | Ethics: Modern and Postmodern | Dostoevsky, Crime and Punishment. ‘Kantian Morality’, in Kenny, 190-192; ‘Nietzsche’, in Kenny 216-221 |
| 10 | Modernity and Social Injustice | John Steinbeck, Grapes of Wrath Movie: Germinal ‘ Marx and the Young Hegelians’ & ‘Capitalism and its Discontents’, Kenny, 304-309. Russell, Ch. XXVII. Karl Marx |
| 11 | Modernity, Power, Bureaucracy and Surveillance | Franz Kafka ‘The Trial’ Movie ‘Kafka’ SEP ‘Weber’; SEP ‘Foucault’ (Handouts) |
| 12 | Rousseau: “Natural Man” and Degeneration | Joseph Conrad, ‘Heart of Darkness’ Movie ‘Apocalypse Now’ Quinton ‘Rousseau’ in Kenny 329-332 Freud, ‘Civilization and Its Discontents’ (Handout) |
| 13 | Existentialism | Albert Camus, The Stranger. Existentialism,SEP |
| 14 | Philosophy and Psyche | Franz Kafka ‘Metamorphosis’ Yusuf Atılgan ‘Anayurt Oteli’ & Movie Modules on Freud (Handout) Kenny, .’Sigmound Freud’, pp. 343-350. |
| 15 | Review of the Semester | |
| 16 | Revision |
| Course Notes/Textbooks | Robert C. Solomon and Kathleen M. Higgins, The Big Questions: A Short Introduction to Philosophy. Bertrand Russell, History of Western Philosophy, Sir Anthony Kenny, An Illustrated Brief History of Western Philosophy. Stanford Encyclopedia of Philosophy (SEP) |
| Suggested Readings/Materials | Umberto Eco, The Name of the Rose Orhan Pamuk, The White Castle Dostoevsky, Crime and Punishment Franz Kafka ‘The Trial’ Joseph Conrad, ‘Heart of Darkness’ Franz Kafka ‘Metamorphosis’ Yusuf Atılgan ‘Anayurt Oteli’ Albert Camus, The Stranger John Steinbeck, Grapes of Wrath |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
10
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
30
|
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
2
|
60
|
| Final Exam | ||
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
70
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
30
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
15
|
5
|
75
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
1
|
20
|
20
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
2
|
10
|
20
|
| Final Exam |
0
|
||
| Total |
163
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts |
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| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
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| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
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| 4 | Recognizes and evaluates the impact of gastronomy on culture and society |
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| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
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| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
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| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
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| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
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| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
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| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
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| 11 | Speaks a second foreign at a medium level of fluency efficiently |
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| 12 | Relates the knowledge gained through the history of humanity to the field of expertise |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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