GEET 304 | Course Introduction and Application Information

Course Name
Ethical Decision Making
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GEET 304
Fall/Spring
3
0
3
4

Prerequisites
None
Course Language
English
Course Type
Service Course
Course Level
First Cycle
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives Ethics is the study of how we ought to live well and how to live rightly. This course aims each student to have the opportunity to think deeply and systematically about the primary components of living a good human life and begin a lifelong process of reflection and self-scrutiny regarding her or his own life.
Learning Outcomes The students who succeeded in this course;
  • Define the major traditional theories, thinkers, and concepts in ethics
  • Analyze ethical problems, and defend his or her views both orally and in writing Develop critical thinking and writing skills
  • Apply these theories, concepts and principles both to controversial moral and social issues and to everyday ethical decision-making
  • Engage substantive personal reflection about the relationship between moral obligations and values and living a good human life
  • Develop critical thinking and writing skills
Course Content This course is designed as an introduction to moral philosophy through a number of central issues. The main aim of the course, therefore, is to introduce students with major theories, thinkers and concepts of ethics. Successful students will be able to apply these concepts and theories to controversial moral issues as well as to their personal, everyday life in a reflective manner.

 



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 to the course: Objectives and Expectations
2 Moralism vs. Morality - What is ethics? How do we decide? Simon Blackburn, “Introduction,” in Ethics: A Very Short Introduction, Oxford University Press, pp. 1-9. Robert C. Solomon / Kathleen M. Higgins, “Introduction: Doing Philosophy,” in the Big Questions: A Short Introduction to Philosophy, Wadsworth, pp. 3-7.
3 Introduction to Virtue Ethics Michael J. Sandel, Justice: What's The Right Thing To Do? New York: Farrar, Straus and Giroux, 2010, pp. 184-207. Supplementary Readings: Alain de Botton, Consolation of Philosophy, Ch. 1: “Unpopularity”.
4 Virtue Ethics - Case analysis (Movie Screening) Movie: Agora (2009), Director: Alejandro Amenábar
5 Review: Virtue Ethics Michael J. Sandel, Justice: What's The Right Thing To Do? New York: Farrar, Straus and Giroux, 2010 ss. 184-207. Supplementary Readings: Plato, The Apology (of Socrates); Aristotle, Nicomachean Ethics: Alasdair McIntyre, A Short History of Ethics, 1998, British Library ss.57-83.
6 MIDTERM I
7 Introduction to Utilitarian Approach Michael J. Sandel, Justice: What's The Right Thing To Do? New York: Farrar, Straus and Giroux, 2010 ss. 31-57. Alain de Botton, Consolation of Philosophy, Ch. 2: “Not Having Enough Money”. Supplementary Reading: John Stuart Mill, On Liberty, 1859.
8 Utilitarian Approach - Case analysis (Movie Screening) Movie: Eye in the Sky, Director: Gavin Hood
9 Review: Utilitarian Approach Michael J. Sandel, Justice: What's The Right Thing To Do? New York: Farrar, Straus and Giroux, 2010 ss. 31-57. Supplementary Reading: John Stuart Mill, On Liberty, 1859; Alasdair McIntyre, A Short History of Ethics, 1998, British Library ss. 227-243.
10 MIDTERM II
11 Introduction to Deontological Approach Michael J. Sandel, Justice: What's The Right Thing To Do? New York: Farrar, Straus and Giroux, 2010 ss. 103-139. Supplementary Reading: Immanuel Kant, Grounding for the Metaphysics of Morals.
12 Deontological Approach - Case analysis (Movie Screening) Movie: The Reader, (2008), Director: Stephen Daldry
13 Review: Deontological Approach Michael J. Sandel, Justice: What's The Right Thing To Do? New York: Farrar, Straus and Giroux, 2010 ss. 103-139. Supplementary Reading: Immanuel Kant, Grounding for the Metaphysics of Morals.
14 Markets and Morals / Selected Topic in Contemporary Discussions on Ethics Michael J. Sandel, Justice: What's The Right Thing To Do? New York: Farrar, Straus and Giroux, 2010 ss. 75-102. Supplementary reading will be announced by instructor.
15 Review of the Semester  
16 Review of the Semester  

 

Course Textbooks
References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
14
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
10
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
2
50
Final / Oral Exam
1
30
Total

Contribution of Semester Work to Final Grade
17
70
Contribution of Final Work to Final Grade
1
30
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
15
1
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
2
20
Final / Oral Exam
1
25
    Total
128

 

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