GEHU 209 | Course Introduction and Application Information

Course Name
History of Civilizations I
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GEHU 209
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 The basic purpose of this course is to acquaint students with the basic evolutionary developments in the History of Western Civiliziaitons and to enable them to analyze these developments, through a comparative perspective, in the economic, sociopolitical, cultural and scientific field for understanding the dynamics of the modern world.
Learning Outcomes The students who succeeded in this course;
  • will be able to explain the basic terms, conceptions and definitions peculiar to the discipline of history.
  • will be able to define and explain the first socio-economic, cultural, religious and political formations and structures in the history of mankind by the way of exemplification.
  • will be able to evaluate the important historical facts and devolopments in the framework of causality and in a comparative perspective.
  • will be able to synthesize the data which they obtain directly and objectively from the historical sources.
  • will be able to criticise the dynamics of the modern world by taking their first instances into consideration.
Course Content the content of the course starts with the Prehistoric Ages and deals with the first civilizations, Ancient Greek and Roman cultural and political developments, the Byzantine Empire and the basic important developments in Europe during the Medieval Age.

 



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 History of Civilizaiton: Discussion on Basic Historical concepts and terms M. Kishlansky, P. Geary, P. O’Brien. Civilization in the West, 6th ed. New York: Pearson Inc., 2006
2 from Homo Habilis to Modern Mankind: foodgatherer and hunter communities; the invention of agriculture and sedentarizaiton M. Kishlansky, P. Geary, P. O’Brien. Civilization in the West, 6th ed. New York: Pearson Inc., 2006
3 The first civilizations: urbanization with its sociocultural values; religious and judicial order: Polytheism and Henotheism (emergence of Judaism) and the Codification of Laws. M. Kishlansky, P. Geary, P. O’Brien. Civilization in the West, 6th ed. New York: Pearson Inc., 2006
4 Ancient Greek world: Political evolution from monarchy to democracy and its social aspects; Mythology, religion and philosophy in ancient Greece; Reformative Athens versus conservative Sparta M. Kishlansky, P. Geary, P. O’Brien. Civilization in the West, 6th ed. New York: Pearson Inc., 2006
5 Alexandros the Great and Hellenistic Cosmopolitanism M. Kishlansky, P. Geary, P. O’Brien. Civilization in the West, 6th ed. New York: Pearson Inc., 2006
6 1st midterm exam
7 Ancient Roman World: Rome from the Republican period to the ımperial age: politics, culture amd life M. Kishlansky, P. Geary, P. O’Brien. Civilization in the West, 6th ed. New York: Pearson Inc., 2006
8 Christianity : ıts emergence and development as a theology M. Kishlansky, P. Geary, P. O’Brien. Civilization in the West, 6th ed. New York: Pearson Inc., 2006
9 Byzantine Empire M. Kishlansky, P. Geary, P. O’Brien. Civilization in the West, 6th ed. New York: Pearson Inc., 2006
10 Medieval Age : The Dark Age of Europe; Feudalism M. Kishlansky, P. Geary, P. O’Brien. Civilization in the West, 6th ed. New York: Pearson Inc., 2006
11 Church and State with its plitical and social aspect M. Kishlansky, P. Geary, P. O’Brien. Civilization in the West, 6th ed. New York: Pearson Inc., 2006
12 Economic Revival in Europe; the emergence of Bourgeoisie M. Kishlansky, P. Geary, P. O’Brien. Civilization in the West, 6th ed. New York: Pearson Inc., 2006
13 2nd midterm exam
14 Technological developments in Europe; the Printing with its social and cultural effects M. Kishlansky, P. Geary, P. O’Brien. Civilization in the West, 6th ed. New York: Pearson Inc., 2006
15 Review of the semester M. Kishlansky, P. Geary, P. O’Brien. Civilization in the West, 6th ed. New York: Pearson Inc., 2006
16 Final exam

 

Course Textbooks

the related chapters of the books mentioned

References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
2
50
Final / Oral Exam
1
50
Total

Contribution of Semester Work to Final Grade
50
Contribution of Final Work to Final Grade
50
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
4
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
2
15
Final / Oral Exam
1
23
    Total
165

 

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