GENS 207 | Course Introduction and Application Information

Course Name
Scientific Thinking and Society
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GENS 207
Fall/Spring
3
0
4
6

Prerequisites
None
Course Language
English
Course Type
Service Course
Course Level
First Cycle
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives The aim of this course is to contribute to the ideal of science society, by training students on how to differ pseudoscientific claims from the scientific ones. In this course, two main topics, biological evolution theory and genetically modified (GM) foods, which are under a long debate in Turkey will be explained in detail. Students who take this course will gain the ability to perform a fact-check and evaluate scientific basis of the claims they encounter in everyday life. This course is for students that are interested in popular science.
Learning Outcomes The students who succeeded in this course;
  • Discuss biological evolution
  • Gain basic scientific understanding in order to generate their own individual opinion
  • Learn how scientific information is generated and detect pseudoscientific claims quickly
  • Increase their scientific understanding and critical thinking skills
Course Content Scientific method, practical guide to detect pseudoscience, GM food and biological evolutionary theory debate in Turkey and in the world

 



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 science and pseudoscience Pre-reading
2 Examples of science and pseudoscience in Turkey and in the world Pre-reading
3 Methods to detect pseudoscience Pre-reading
4 Evolution of living things Pre-reading
5 Mechanisms of evolution Pre-reading
6 Perception of evolution theory in Turkey and in the World Pre-reading
7 Midterm Pre-reading
8 Modern agriculture and genetic engineering Pre-reading
9 Genetically modified (GM) food Pre-reading
10 Production and regulation of GM food Pre-reading
11 Future of GM food Pre-reading
12 Perception of GM food in Turkey and in the world Pre-reading
13 Group activity and discussion: GM food Pre-reading
14 Group activity and discussion: Evolution Pre-reading
15 Semester review Pre-reading
16 Final examination

 

Course Textbooks

Recent popular and scientific literature 

References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
1
10
Homework / Assignments
1
10
Presentation / Jury
1
20
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
20
Final / Oral Exam
1
30
Total

Contribution of Semester Work to Final Grade
5
70
Contribution of Final Work to Final Grade
1
30
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
Field Work
Quizzes / Studio Critiques
1
12
Homework / Assignments
1
8
Presentation / Jury
1
12
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
20
Final / Oral Exam
1
40
    Total
140

 

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