SCHOOL OF APPLIED MANAGEMENT SCIENCES

Gastronomy and Culinary Arts Program

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
Mode of Delivery -
Teaching Methods and Techniques of the Course Discussion
Case Study
Lecture / Presentation
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 Description 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 - What guides us while making ethical decisions? Lisa Newton, “The Principles of Ethics”, Ethical Decision Making: Introduction to Cases and Concepts in Ethics, Springer, 2013, pp. 23-31.
2 What is ethics? Socratic Beginnings Simon Blackburn, “Introduction,” in Ethics: A Very Short Introduction, Oxford University Press, pp. 1-9.
3 Utilitarianism: Jeremy Bentham & John Stuart Mill Michael J. Sandel, Justice: What's The Right Thing To Do? New York: Farrar, Straus and Giroux, 2010 pp. 31-57.
4 Duty Ethics Michael J. Sandel, Justice: What's The Right Thing To Do? New York: Farrar, Straus and Giroux, 2010, pp. 103-139.
5 Personhood, Human Rights, and Justice Andrew Clapham, “Human Rights – a Very Short Introduction”, Oxford University Press, 2007, pp. 1-22.
6 Case Analysis & Movie Screening Movie: Extreme Measures (1996)
7 Midterm Exam
8 Virtue Ethics Michael J. Sandel, Justice: What's The Right Thing To Do? New York: Farrar, Straus and Giroux, 2010, pp. 184-207.
9 From Virtue towards the Ethics of Care Annette C. Baier, 1987, “The Need for More than Justice”, Canadian Journal of Philosophy, 13 (1): 41-56.
10 Animal Rights and Environmental Ethics Lori Gruen (2017), “The Moral Status of Animals,” The Stanford Encyclopedia of Philosophy, Edward N. Zalta (ed.). URL: https://plato.stanford.edu/entries/moral-animal
11 Markets and Morals Michael J. Sandel, What Money Can’t Buy: The Moral Limits of Markets, Penguin, 2012, pp. 10-17.
12 Case Analysis & Movie Screening
13 Student Presentations
14 Student Presentations
15 Review of the Semester
16 Final Exam

 

Course Notes/Textbooks
Suggested Readings/Materials

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
1
25
Project
Seminar / Workshop
Oral Exams
Midterm
1
35
Final Exam
1
40
Total

Weighting of Semester Activities on the Final Grade
3
60
Weighting of End-of-Semester Activities on the Final Grade
1
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
15
1
15
Field Work
0
Quizzes / Studio Critiques
0
Portfolio
0
Homework / Assignments
0
Presentation / Jury
1
12
12
Project
0
Seminar / Workshop
0
Oral Exam
0
Midterms
1
20
20
Final Exam
1
25
25
    Total
120

 

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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