SCHOOL OF APPLIED MANAGEMENT SCIENCES

Gastronomy and Culinary Arts Program

GEET 312 | Course Introduction and Application Information

Course Name
History of the Women’s Rights Movement
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GEET 312
Fall/Spring
3
0
3
6

Prerequisites
None
Course Language
English
Course Type
Service Course
Course Level
First Cycle
Mode of Delivery -
Teaching Methods and Techniques of the Course Discussion
Group Work
Q&A
Lecture / Presentation
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives This course examines the history of the women’s rights movement and will analyze the ways that women have mobilized over the 20th and 21st centuries. Historical analysis will be used to trace how the women’s rights movement began, evolved and the divisions among different women’s groups. A special emphasis will be made on the history of the women’s rights movement in Turkey.
Learning Outcomes The students who succeeded in this course;
  • to compare and contrast the first, second and third waves of feminism
  • to identify key events and thinkers that define the different waves of feminism
  • to analyze the relationship between gender and the state
  • • to compare and contrast the women’s rights movement in different states such as the United States, United Kingdom and Turkey
  • to identify key issues of debate within the women’s rights movement currently
  • to trace the history of the women’s rights movement in Turkey
Course Description This course aims to give students insight into women’s rights movement of the 20th and 21st century by comparing and contrasting the different waves of feminism. The contribution of international organizations, particularly the United Nations will be discussed in greater detail and a special emphasis will be made on the women’s rights movement in Turkey.

 



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 -
2 Basic Concepts Lecture Notes 1
3 Historical Background I Lecture Notes 2
4 Historical Background II Lecture Notes 2
5 First Wave Feminism Lecture Notes 3
6 Movie Screening -.
7 Second Wave Feminism Lecture Notes 4
8 Mid-term Exam -
9 Third Wave Feminism Lecture Notes 5
10 Movie Screening -
11 Ottoman Woman's Movement Lecture Notes 6
12 Feminism in Turkey I Lecture Notes 7
13 Feminism in Turkey II Lecture Notes 7
14 Presentations
15 Review of the Semester
16 Final Exam

 

Course Notes/Textbooks

Lecture notes will be uploaded to Blackboard/ GEET 312/Materials section. 

 

Suggested Readings/Materials

They will be uploaded to Blackboard/GEET 312/ Materials section. 

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
1
15
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
1
25
Project
Seminar / Workshop
Oral Exams
Midterm
1
25
Final Exam
1
35
Total

Weighting of Semester Activities on the Final Grade
3
65
Weighting of End-of-Semester Activities on the Final Grade
1
35
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
3
45
Field Work
0
Quizzes / Studio Critiques
0
Portfolio
0
Homework / Assignments
0
Presentation / Jury
1
10
10
Project
0
Seminar / Workshop
0
Oral Exam
0
Midterms
1
14
14
Final Exam
1
39
39
    Total
156

 

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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