SCHOOL OF APPLIED MANAGEMENT SCIENCES

Gastronomy and Culinary Arts Program

GEEC 207 | Course Introduction and Application Information

Course Name
Economic History
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GEEC 207
Fall/Spring
3
0
3
6

Prerequisites
None
Course Language
English
Course Type
Service Course
Course Level
First Cycle
Mode of Delivery -
Teaching Methods and Techniques of the Course -
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives The aim of this course is to give students a background on economic developments and origins of contemporary society. The main focus of the course will be the emergence and the development of social and economic systems, and how these systems have come to shape our contemporary world, by giving emphasis on the European context. Keeping this aim in mind, we will first consider what economic history is (what kind of a discipline it is, how is different from economics, etc.), and then consider what in human history had paved the way to capitalism. The course will be ended with a brief discussion of the contemporary era, in which the process of globalization is said to be prevalent.
Learning Outcomes The students who succeeded in this course;
  • Will be able to analyze the evolution of economic institutions in a historical comparative perspective.
  • Will be able to explain noncapitalist economic formations.
  • Will be able to explain the functioning of current economic processes in a historical perspective.
  • Will be able to explain the importance of technology and other nonmarket institutions in the evolution of the economic process.
  • Will be able to analyze the relationship between regional, national and international economic developments in a historical context.
Course Description The aim of this course is to inform students about the historical development of economic processes and institutions and the evolution of production, distribution, consumption patterns, and the factors of production in the world and particularly in Western Europe. Some of the topics on this course include: economic processes in the ancient world and middle ages, geographical expansion of the Western world, industrial revolution, developments in agriculture, finance, banking sectors during the expansion process of the main European countries, application of technology, developments in telecommunication and transportation, the role of the state, the growth of the world economy and impact of the European industrialized countries on the rest of the world, and the economic developments of the post World War I and II.

 



Course Category

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 Introduction & terminology Chapter I (1)
2 Economic question(s) & documentary part I Chapter I (2)
3 Economic development in ancient times & the premarket society (part I) Chapter II (1) & Chapter II (2); pp. 18 29
4 Medieval Europe & the premarket society (part II) Chapter III (1) & Chapter II (2); pp. 29 44
5 Nonwestern economies on the eve of western expansion & documentary part II Chapter IV (1)
6 Europe’s overseas expansion and transformation in Europe Chapters V VI (1)
7 The emergence of market society & the age of revolution Chapter III (2), Chapter VII (1) & Chapter IV (2)
8 Paths of economic development Chapter III (2), Chapter VII (1) & Chapter IV (2)
9 The age of high imperialism & documentary part III Chapters XI XII (1)
10 The world economy in the twentieth century Chapter XIII (1) & Chapter VI (2)
11 The drift of modern economic history Chapter VII (2) & Chapter XIV (1)
12 Rebuilding of world economy Chapter XV (1)
13 World economy at the beginning of the twentieth century Chapter XV (1)
14 Review of the semester
15 Review of the semester
16 Review of the semester

 

Course Notes/Textbooks

Rondo Cameron and Larry Neal (2003) A Concise Economic History of the World, 4th Edition, Oxford University Press; and Robert L. Heilbroner (1989) The Making of Economic Society, PrenticeHall, Inc.

Suggested Readings/Materials

Dennis Sherman (eds.) (2006) Western Civilization, Images and Interpretations, Vol. I, McGrawHill; and Gerald Diamond (1999) Guns, Germs and Steel, W. W. Norton & Co. (also available in documentary format from National Geographic Society); and Gordon Child (1960) What Happenened in History, Pelican.; and Eric Hobsbawm, (1990) Industry and Empire, Penguin.

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
1
10
Presentation / Jury
Project
1
20
Seminar / Workshop
Oral Exams
Midterm
1
30
Final Exam
1
40
Total

Weighting of Semester Activities on the Final Grade
60
Weighting of End-of-Semester Activities on the Final Grade
40
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
16
3
48
Field Work
0
Quizzes / Studio Critiques
0
Portfolio
0
Homework / Assignments
1
14
14
Presentation / Jury
0
Project
1
25
25
Seminar / Workshop
0
Oral Exam
0
Midterms
1
25
25
Final Exam
1
30
30
    Total
190

 

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

2

Carries best practices in terms of work and food security, safety and hygiene in food production

3

Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation

4

Recognizes and evaluates the impact of gastronomy on culture and society

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

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.

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

8

Uses the technological tools related to Gastronomy and Culinary Arts effectively

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

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)

11

Speaks a second foreign at a medium level of fluency efficiently

12

Relates the knowledge gained through the history of humanity to the field of expertise

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 


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