SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
GEET 202 | Course Introduction and Application Information
| Course Name |
Multiculturalism and Globalization
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GEET 202
|
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 | Multiculturalism is one of the normative models of ‘living together’ in diverse societies. As one of the most debated political concepts of the post-Cold War era, multiculturalism has been theorized by scholars mainly for two purposes. Firstly, it establishes a critique of liberal theory of ‘impartial’ state by addressing the problems of ‘justice’ based on individualism. Among many, one significant problem is that it fails to account for the rights of minority groups. Secondly, rejecting state policies of assimilation and moving beyond policies of integration, theories of multiculturalism aim to build alternative, arguably better, idea of a ‘just society’. In this normative theory, states must sufficiently respond to the demands of inclusion and exclusion from cultural minorities and immigrants, recognize cultural difference, and consider not only individual but also group rights and needs. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | We are going to spend the first part of the course on the general context within which debates on multiculturalism were born. In the second part, we will discuss different approaches to multiculturalism developed by major thinkers, such as Will Kymlicka, Charles Taylor, and Jürgen Habermas. In the third part, we will turn our attention towards debates on multiculturalism in the context of globalization and the recent populist reaction to it. |
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|
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 to the course: Objectives and Expectations | |
| 2 | Normative Models of ‘Living Together’ | Ronald Beiner, “Liberalism, Nationalism, Citizenship: Three Models of Political Community,” in Liberalism, Nationalism, Citizenship, Toronto: UBC Press, 2003, pp. 21-38. |
| 3 | What is Multiculturalism? | Ali Rattansi, Multiculturalism: A Very Short Introduction, NY: Oxford University Press, 2011, pp. 7-41. |
| 4 | Critique 1: Clash of Civilizations | Samuel P. Huntington, “The Clash of Civilizations,” Foreign Affairs, Vol. 72, No. 3, 1993, pp. 22-49. |
| 5 | Critique 2: ‘Impartial’ state: Liberal critique of multiculturalism | Brian Barry, Culture and Equality: An Egalitarian Critique of Multiculturalism, UK: Polity, 2002, pp. 292-328 |
| 6 | Midterm Exam I | |
| 7 | Liberal/Thin Multiculturalism (Will Kymlicka) | Frederik Stjernfelt, “Liberal Multiculturalism as Political Philosophy: Will Kymlicka,” The Monist, Vol. 95, No. 1, pp. 49-71. |
| 8 | Communitarian/Thick Multiculturalism (Charles Taylor) | Charles Taylor, “The Politics of Recognition,” Multiculturalism: Examining the Politics of Recognition, Taylor et al. (eds), Princeton: Princeton University Press, 1994, pp. 25-73 |
| 9 | Constitutional Citizenship (Jürgen Habermas) | Jürgen Habermas, “Three Normative Models of Democracy,” Constellations, Vol. 1, No. 1, 1994, pp. 1-10. |
| 10 | Midterm Exam II | |
| 11 | Multiculturalism and Globalization | Ali Rattansi, “Conclusion: Moving On: Multiculturalism, Interculturalism, and Transnationalism in a New Global Era,” pp. 143-164. |
| 12 | Populism and the Crisis of Globalization | Michael Cox, “The Rise of Populism and the Crisis of Globalization,” Irish Studies in International Affairs, Vol. 28, pp. 9-17. |
| 13 | Student Presentations I | |
| 14 | Student Presentations II | |
| 15 | Review | |
| 16 | Review |
| Course Notes/Textbooks | |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
10
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
25
|
| Presentation / Jury |
1
|
10
|
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
25
|
| Final Exam |
1
|
30
|
| Total |
| Weighting of Semester Activities on the Final Grade |
4
|
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 |
10
|
2
|
20
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
15
|
15
|
| Presentation / Jury |
1
|
10
|
10
|
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
15
|
15
|
| Final Exam |
1
|
20
|
20
|
| Total |
128
|
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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