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
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 Content 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 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.

References

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 Requirements Number Percentage
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
10
Presentation / Jury
Project
1
20
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
30
Final / Oral Exam
1
40
Total

Contribution of Semester Work to Final Grade
60
Contribution of Final Work to Final Grade
40
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
3
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
14
Presentation / Jury
Project
1
25
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
25
Final / Oral Exam
1
30
    Total
190

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts
3 Carries best practices in terms of work and food security, safety and hygiene in food production
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation
5 Recognizes and evaluates the impact of gastronomy on culture and society
6 Possesses visual thinking skils and effectively conveys visual concepts
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member
8 Initiates culinary projects and can assume leadership for success
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management

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