GEET 311 | Course Introduction and Application Information

Course Name
Politics of Human Rights
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GEET 311
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 This course is designed to introduce students with the development of human rights as a global phenomenon, an international legal regime transgressing state borders. Our aim is to explore certain questions pertaining to human rights: What is it that we call “human rights”? In what historical periods can we locate progress and expansion in human rights? What do human rights stand for/against? What does it mean to have human rights with a claim to universality? By giving priority to primary texts and documents on human rights, we will try to understand this historical, legal, and political concept both in theory and practice.
Learning Outcomes The students who succeeded in this course;
  • to be able to explain political history of human rights
  • to be able to evaluate changes in human rights during the globalization process
  • to be able to explain use of child labor within the context of human rights violations
  • to be able to analyze climate change within the context of human rights violations
  • to be able to explain economic, social and political aspects of human rights in Turkey
Course Content Our course will proceed on the basis of three parts. In the first part, we will have a general introduction to the course, and will read the Universal Declaration of Human Rights of 1948 adopted by the United Nations. In the second part, starting from the fourth week of the course, we will turn our attention towards a broad yet somewhat nuanced enough trajectory of human rights. In so doing, we will try to diagnose and shed light upon certain keystones, radical shifts, and arguably progressive moments in historical development(s) of the concept, law, and politics of human rights in different contexts. This will also enable us to both explore human rights beyond as a juridical category, and emphasize its political character. Finally in the last part, we will discuss questions of human rights in relation to issues such as slavery, genocide, torture, racial and gender discrimination, and death penalty.

 



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: Presentation and an overview of the course, course organization, requirements and methods of evaluation
2 Between Morality, Politics and Law: What is a Right? Andrew Vincent, “Rights,” in The Politics of Human Rights, pp. 6-36.
3 The Scope of Human Rights Today Universal Declaration of Human Rights, http://www.un.org/en/udhrbook/pdf/udhr_booklet_en_web.pdf United Nations, “History of the Document,” http://www.un.org/en/sections/universal-declaration/history-document/index.html
4 Human Rights between Law and Politics Tony Evans, “The Politics of Universal Human Rights,” The Politics of Human Rights, pp. 14-35; United Nations, “The Foundation of International Human Rights Law,” http://www.un.org/en/sections/universal-declaration/foundation-international-human-rights-law/index.html
5 Midterm I
6 “The Rights of Man and Citizen” I: American Revolution & American Civil War “The Declaration of Independence” (1776); “Bill of Rights” (1791); Federalist Papers: No 10 and 51; The Gettysburg Address by Abraham Lincoln; 13th-14th-15th Amendments
7 “The Rights of Man and Citizen” II: French Revolution “The Declaration of the Rights of Man and of the Citizen” (1789); Further readings will be provided
8 First and Second World War Andrew Clapham, “The Historical Development of International Human Rights,” in Human Rights: A Very Short Introduction, chapter 2 (NY: Oxford University Press), pp. 23-56.
9 Human Rights in Decolonization Process: The Road to Double Covenants in 1961 Readings and cases will be provided
10 Midterm II
11 Genocide and Crimes against Humanity Readings and cases will be provided
12 Torture and the Rights of Prisoners of War Readings and cases will be provided
13 Racial and Sexual Discrimination Readings and cases will be provided
14 Conclusions
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
15
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
2
50
Final / Oral Exam
1
25
Total

Contribution of Semester Work to Final Grade
5
100
Contribution of Final Work to Final Grade
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
15
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
2
Final / Oral Exam
1
    Total
78

 

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