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
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;
  • will be able to understand and use basic concepts of logic, epistemology, ethics, and political philosophy.
  • will be able to acquire and sharpen critical reasoning and writing skills.
  • will be able to develop skills necessary for the close reading and analysis of texts in the humanities and the social sciences.
  • will be able to evaluate arguments in terms of their validity and the truth of their premises.
  • will be able to distinguish between consequentialist (utilitarian), deontological, and virtue ethical types of evaluation for human actions.
  • will be able to distinguish between descriptive and prescriptive propositions, and apply that distinction to the problem of justification of political authority.
  • will be able to familiarize themselves with classical and contemporary philosophical and literary texts.
Course Content

 



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 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 Textbooks
References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
16
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
1
25
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
30
Final / Oral Exam
1
35
Total

Contribution of Semester Work to Final Grade
65
Contribution of Final Work to Final Grade
35
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
16
3
Field Work
Quizzes / Studio Critiques
1
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
20
Final / Oral Exam
1
22
    Total
138

 

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