SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
GEHU 203 | Course Introduction and Application Information
| Course Name |
Modern World History
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GEHU 203
|
Fall/Spring
|
3
|
0
|
3
|
5
|
| Prerequisites |
None
|
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| Course Language |
English
|
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| Course Type |
Service Course
|
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| Course Level |
First Cycle
|
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| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | ||||||
| Course Objectives | To give an insight of mankind’s political, social and economic history in the last five hundred years. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | GEHU 203 Modern World History classes offers an overview of mankind’s political, social and economic history in the period between the 16th and 21st centuries. |
|
|
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 of the course and the course material | |
| 2 | The Military and Naval Rise of Europe Documentary | Paul Kennedy, “Strategy and Economics in the Pre-industrial World” in The Rise and Fall of the Great Powers, Economic Change and Military Conflict from 1500 to 2000, pp. 3-30. Oral Sander, Siyasi Tarih, İlkçağlardan 1918’e, pp. 51-70. |
| 3 | The “Military and Financial Revolutions” in Europe and the Westphalian Order | Paul Kennedy, “Strategy and Economics in the Preindustrial World” in The Rise and Fall of the Great Powers, Economic Change and Military Conflict from 1500 to 2000, pp. 31-100 Oral Sander, Siyasi Tarih, İlkçağlardan 1918’e, pp. 70-77 |
| 4 | The Rise of France and the Franco-British Global Struggle, American and French Revolutions, the “Napoleonic Wars” | Paul Kennedy, “Strategy and Economics in the Preindustrial World” in The Rise and Fall of the Great Powers, Economic Change and Military Conflict from 1500 to 2000, pp. 100-142. Oral Sander, Siyasi Tarih, İlkçağlardan 1918’e, pp. 77-128. |
| 5 | The “Metternich Order” and the “Concert of Europe”, the “Industrial Revolution” | Paul Kennedy, “Strategy and Economics in the Industrial Era” in The Rise and Fall of the Great Powers, Economic Change and Military Conflict from 1500 to 2000, pp. 143-169. Norman Rich, “Peacemaking 1814-1815” and “Peacekeeping 1815-1823: The Concert of Europe” in Great Power Diplomacy, 1814-1914, pp. 1-43. Oral Sander, Siyasi Tarih, İlkçağlardan 1918’e, pp. 128-143. |
| 6 | The American Civil War and “Re-unification”, Unifications of Italy and Germany | Mid-term Examination | Paul Kennedy, “Strategy and Economics in the Industrial Era” in The Rise and Fall of the Great Powers, Economic Change and Military Conflict from 1500 to 2000, pp. 170-193. Norman Rich, “The Great Powers and the American Civil War” in Great Power Diplomacy, 1814-1914, pp. 147-164. Norman Rich, “The Unification of Italy” in Great Power Diplomacy, 1814-1914, pp. 123-144. Norman Rich, “The Unification of Germany” in Great Power Diplomacy, 1814-1914, pp. 184-215. Oral Sander, Siyasi Tarih, İlkçağlardan 1918’e, pp. 159-165. |
| 7 | System of Alliances, Clash of Imperialisms, “Triple Alliance” versus “Triple Entente”, the First World War | Paul Kennedy, “Strategy and Economics in the Industrial Era” in The Rise and Fall of the Great Powers, Economic Change and Military Conflict from 1500 to 2000, pp. 194-274. Norman Rich, “The Breakdown of Bismarck’s Alliance System” in Great Power Diplomacy, 1814-1914, pp. 251-262. Norman Rich, “Confrontational Diplomacy” in Great Power Diplomacy, 1814-1914, pp. 408-420. Norman Rich, “The Coming of World War I” in Great Power Diplomacy, 1814-1914, pp. 440-461. Oral Sander, Siyasi Tarih, İlkçağlardan 1918’e, pp. 171-285. |
| 8 | Post-WW I Settlements and the Interwar Era, Rise of Revisionism and Totalitarianism, Failure of the League of Nations | Paul Kennedy, “Strategy and Economics in the Preindustrial World” in The Rise and Fall of the Great Powers, Economic Change and Military Conflict from 1500 to 2000, pp. 275-343. Oral Sander, Siyasi Tarih, 1918-1994, pp. 13-65. |
| 9 | The Second World War, Post-WW II Settlements, Emergence of a Bipolar World; the Cold War Years | Paul Kennedy, “Strategy and Economics, Today and Tomorrow” in The Rise and Fall of the Great Powers, Economic Change and Military Conflict from 1500 to 2000, pp. 333-373. Oral Sander, Siyasi Tarih, 1918-1994, pp. 101-201. |
| 10 | The Superpowers’ Global Competition; the Détente Era, the “Second Cold War” and the Collapse of the Eastern Bloc | Paul Kennedy, “Strategy and Economics, Today and Tomorrow” in The Rise and Fall of the Great Powers, Economic Change and Military Conflict from 1500 to 2000, pp. 373-535. Oral Sander, Siyasi Tarih, 1918-1994, pp. 202-520. |
| 11 | Online Group Presentations | |
| 12 | Online Group Presentations | |
| 13 | Online Group Presentations | |
| 14 | Online Group Presentations | |
| 15 | Review of the Semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Paul Kennedy, The Rise and Fall of the Great Powers, Economic Change and Military Conflict from 1500 to 2000, Fontana Press (any edition). Oral Sander, Siyasi Tarih, İlkçağlardan 1918’e, İmge Kitabevi Yayınları (any edition). Oral Sander, Siyasi Tarih, 1918-1994, İmge Kitabevi Yayınları (any edition). |
| Suggested Readings/Materials | R.R. Palmer, Joel Colton, Lloyd Kramer, A History of the Modern World, McGraw Hill (any edition). Eric Hobsbawm, Age of Extremes: A History of the World, 1914-1991, Vintage, New York, 1995. Derek Urwin, A Political History of Western Europe Since 1945, Longman, London, 1997 (any edition). |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
2
|
15
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury |
1
|
25
|
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
20
|
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
4
|
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 |
10
|
3
|
30
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
1
|
20
|
20
|
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
15
|
15
|
| Final Exam |
1
|
30
|
30
|
| Total |
143
|
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 |
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| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
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| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
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| 4 | Recognizes and evaluates the impact of gastronomy on culture and society |
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| 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 |
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| 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. |
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| 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 |
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| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
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| 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 |
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| 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) |
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| 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 |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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