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
Course Language
English
Course Type
Service Course
Course Level
First Cycle
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;
  • The students who succeeded in this course; Will be able to explain basic concepts of discipline of political science and international relations. Will be able to explain state formation process and different types of states. Will be able to identify the basic concepts, leading thinkers, and similarities and differences of contemporary ideologies; liberalism, conservatism, socialism and fascism. Will be able to identify the concept of democracy and compare models of democracy. Will be able to compare different kinds of political parties and party systems Will be able to different kinds of electoral systems. Will be able to compare presidential and parlimentary systems.
Course Content 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.

 



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 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 Textbooks
References

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 Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
15
Presentation / Jury
1
15
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
2
40
Final / Oral Exam
1
20
Total

Contribution of Semester Work to Final Grade
5
80
Contribution of Final Work to Final Grade
1
20
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
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
Presentation / Jury
1
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
2
50
Final / Oral Exam
1
35
    Total
215

 

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