SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
GEHU 215 | Course Introduction and Application Information
Course Name |
Introduction to Politics
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
GEHU 215
|
Fall/Spring
|
3
|
0
|
3
|
6
|
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 | The primary purpose of this course is to introduce students to the basic concepts and key issues of the academic discipline of political science. |
Learning Outcomes |
The students who succeeded in this course;
|
Course Description | The course explores main subjects; the meanings of concepts of politics, power, legitimacy and authority; the emergence of modern state; nationalism; modern political ideologies; different government styles such as democracy and authoritarianism; political culture; organization ad mechanisms of legislative and executive branches; political parties and interest groups. |
|
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 an overview of the course | |
2 | Basic Concepts of Political Science: Politics,Power,Authority,Legitimacy,Sovereignity | A.Heywood, Politics, New York: Palgrave, 2013. Ch. 1 |
3 | Emergence of Modern State and State Types | Heywood, Ch. 3 |
4 | Contemporary Political Ideologies: Liberalism | Heywood, Ch.2 |
5 | Contemporary Political Ideologies: Conservatism, Socialism | Heywood, Ch.2 |
6 | 1st Midterm | |
7 | Contemporary Political Ideologies: Fascism | Heywood,Ch.2 |
8 | Democracy and Models of Democracy | Heywood, Ch.4 |
9 | Election Systems | Heywood, Ch.9 |
10 | Political Parties and Party Systems | Heywood, Ch. 10 |
11 | 2nd Midterm | |
12 | Machinery of Government: Legislature | Heywood,Ch.14 |
13 | Machinery of Government: Legislature and Executives | Heywood, Ch. 13 |
14 | Review of the Semester | |
15 | Review of the Semester | |
16 | Review of the Semester |
Course Notes/Textbooks | |
Suggested Readings/Materials | ACADEMIC HONESTY: Honesty and trust are the most fundamental pillars of learning and are necessary foundation for success and academic freedom in a university. Hence, any behavior that jeopardizes the learning environment by violating the rules of academic honesty will not be tolerated or condoned: Violations of academic honesty include but are not limited to: Cheating or facilitating cheating • looking or attempting to look at another student's answers or allowing others to copy one's answers, • copying other student’s in-class or take-home exam answers or letting others use take-home exam answers, • using "cheat sheet," pre-programmed calculator if not allowed by the instructor, • having someone else prepare the term project or homework or letting others use one’s homework/term project/paper, • Assistance of another person in preparation of a tem paper/homework/project if not allowed by the instructor, • Taking an exam for another student, • Purchasing term projects or homework or other assignments, • Signing in place of another student using their name/signature/student id number, Plagiarism • showing the work of another as one's own, • Not properly citing an earlier own work, • Submitting the same homework/paper/term project in one more one course if not allowed by the instructor, • Inaccurately or inadequately citing sources including those from the Internet, Violations of academic honesty can result in disciplinary action, as stated in the "Student Disciplinary Rules and Regulation" of the University. http://www.ieu.edu.tr/en/bylaws/type/read/id/13 and http://kariyer.ieu.edu.tr/en/bylaws/type/read/id/81 By enrolling in the University, each student is assumed to have read the rules and regulations regarding academic dishonesty, and lack of knowledge of this policy is not an acceptable defense. |
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation |
1
|
10
|
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments |
1
|
15
|
Presentation / Jury |
1
|
15
|
Project | ||
Seminar / Workshop | ||
Oral Exams | ||
Midterm |
2
|
40
|
Final Exam |
1
|
20
|
Total |
Weighting of Semester Activities on the Final Grade |
5
|
80
|
Weighting of End-of-Semester Activities on the Final Grade |
1
|
20
|
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
|
2
|
32
|
Field Work |
0
|
||
Quizzes / Studio Critiques |
0
|
||
Portfolio |
0
|
||
Homework / Assignments |
0
|
||
Presentation / Jury |
1
|
0
|
|
Project |
0
|
||
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
2
|
50
|
100
|
Final Exam |
1
|
35
|
35
|
Total |
215
|
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 |
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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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