SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
GEHU 204 | Course Introduction and Application Information
| Course Name |
Fundamentals of Philosophy
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GEHU 204
|
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 | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | To provide an introduction to the fundamental concepts and argumentative strategies of philosophy through an investigation of the question “What is a rational animal?” in relation to logic, epistemology, ethics, and political philosophy. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description |
|
|
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 | Presentation and overview of the course; discussion of how to begin philosophy by acknowledging that we have already begun. | Overview and discussion of a number of dilemmas and paradoxes. |
| 2 | Plato | Apology |
| 3 | What is an argument? The concepts of validity, truth and soundness. Types of justification; types of refutation: by parallel reasoning, counter-examples, reductio ad absurdum. | R. Fogelin, Understanding Arguments, pp 45-53 and pp. 405-433. |
| 4 | Fallacies of vacuity: circular reasoning, question-begging; fallacies of relevance: ad hominem, straw man, false cause, appeals to authority | Fogelin, pp. 477-405 |
| 5 | The Chinese Room Argument: Can Computers think? Discussion of artificial intelligence. | Turing, A., 1948, ‘Intelligent Machinery: A Report’, London: National Physical Laboratory; Searle, J., 1980, ‘Minds, Brains and Programs’, Behavioral and Brain Sciences, 3: 417–57 |
| 6 | MIDTERM | |
| 7 | Introduction to epistemology | Descartes, Meditations on First Philosophy, Meditation 1 and 2 |
| 8 | Skepticism, sources of knowledge, methodic doubt, certainty as epistemic criterion, the cogito as first principle and model of | Descartes, Meditations 2 (contn’d) and 3 |
| 9 | Philosophy and science: the thinking subject as embodied being subject to the laws of nature. FIRST PAPER DUE | Janet Richards, Human Nature After Darwin, pp. 4-25 FIRST PAPER DUE |
| 10 | Evolutionary biology as philosophical challenge and answer to the question “What is a rational animal?” | Richards, pp. 25-51 |
| 11 | Determinism, freedom of the will, morality as a scientific problem and science as a moral problem | Richards, pp. 126-154 |
| 12 | Consequentialism (Utilitarianism) and Deontology: arguments and criticisms | Kant, pp. 274-281; Bennett, pp. 294-306; Bentham, pp. 306-312; Williams pp. 339-345; M. L. K. Jr., Letter from Birmingham Jail. |
| 13 | Moral Psychology and Perspectivism. | Nietzsche, On the Genealogy of Morals, essays I and II. |
| 14 | The responsibilities and the problems of rational thought; the rational animal and the polis. | Aristotle, Politics, Bk. 1 1986-2000; Locke, 249-253; Bentham and Mill, 270-274 Levi, If This is a Man. |
| 15 | Week 14 cont’d. SECOND PAPER DUE. | Levi, Contn’d. |
| 16 | Final |
| Course Notes/Textbooks | |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
1
|
35
|
| Portfolio | ||
| Homework / Assignments |
1
|
30
|
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
35
|
| Final Exam | ||
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
100
|
| Weighting of End-of-Semester Activities on the Final Grade | ||
| 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 |
16
|
3
|
48
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
1
|
0
|
|
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
0
|
|
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
20
|
20
|
| Final Exam |
22
|
0
|
|
| Total |
116
|
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
SOCIAL MEDIA
NEWS |ALL NEWS
Aegean flavors from the chefs of the future
Izmir University of Economics (IUE) Department of Gastronomy and Culinary Arts left its mark on the 6th Izmir GastroFest, organized this year with
They added flavor to GURMEFEST
GURMEFEST, one of the biggest food, drink and entertainment festivals of Izmir, was ‘flavored’ with the dishes prepared and presented by the
“Izmir and Bodrum will class up”
The MICHELIN Guide, one of the most prestigious restaurant rating systems in the world, has added Izmir and Bodrum to its Turkish
IUE graduates will prepare the flavors unique to Turkish cuisine
Bilsev Group, who is preparing to expand to Dubai this year with its Ferdi Baba, Fabrice Restaurant and Baba Pizza brands, will
They prepared products that are filling and have a long shelf life
25 students of Department of Gastronomy and Culinary Arts of Izmir University of Economics (IUE) prepared products with a long shelf life,
