| 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
|
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| 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;
|
| 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. |
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
| 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 |
| 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 |
| 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
|
|
#
|
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
