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
3
4

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 help the students to develop a critical perspective about science and its relationship with society. In the first part of the course, the period during which modern science was born will be discussed in a broader fashion. In the second part, the focus will be on a series of issues taken from more recent periods of history of science. This course is for students that are interested in popular science.
Learning Outcomes The students who succeeded in this course;
  • to grasp science as a social activity and can discuss how it is related with the society that generates it
  • can formulate an opinion on why modern science was born in Europe in 17th century, and not in another place and time
  • express in what ways scientists’ understanding of the World and the Universe has changed after the “Scientific Revolution”
  • formulate an opinion on why modern science was born in Europe in 17th century, and not in another place and time
  • to formulate an opinion on why modern science was born in Europe in 17th century, and not in another place and time
  • to express in what ways scientists’ understanding of the World and the Universe has changed after the “Scientific Revolution”
  • to recognize the examples of pseudoscience and can understand why they are qualified as such
  • to exemplify the relationship between science and social inequality
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; presentation of the course and related questions. Examination of course syllabus.
2 Why there is so much difference between production capabilities (including science) of different societies? Diamond, J. (1997), Guns, Gems and Steel, Prologue: “Yali’s Question” & Chapter 3 “Collusion at Cajamarca”.
3 Cosmological thought before Copernicus, predecessors of Copernicus, Copernicus and the Church. Gribbin, J. (2002), Science: A History Chapter 1, “Renaissance Men”
4 Europe in the 16th century, Tycho Brahe, Johannes Kepler. Gribbin, J. (2002), Science: A History Chapter 2, “The Last Mystics”
5 First Scientists: Galileo and others. Gribbin, J. (2002), Science: A History Chapter 3, “The First Scientists”
6 René Descartes, Christiaan Huygens, Robert Boyle and first steps of science. Gribbin, J. (2002), Science: A History Chapter 4, “Renaissance Men”
7 Isaac Newton, Robert Hook and Edmond Halley. Gribbin, J. (2002) Science: A History Chapter 5, “Newtonian Revolution”
8 Midterm Exam Contents of Week 1-7
9 Theory of evolution and its adversaries. From Darwin’s time to the present. Hellman, H. (1998), Great Feuds in Science, Chapter 5 "Darwin's Bulldog versus Soapy Sam"
10 An example to the mistakes within the boundaries of science: Lord Kelvin’s calculation of Earth’s age. Hellman, H. (1998) Great Feuds in Science, Chapter 6 " Lord Kelvin versus Geologists and Biologists"
11 Examples of pseudoscience: Homeopathy and others. The boundaries of science, differences between mistakes and fraud. Goldacre, B. (2008), Bad Science, Chapter 4 “Homeopathy”
12 Science and Social Inequality I: Race and racism Gould, S. J. (1977) Ever Since Darwin, Chapter 27 "Racism and Recapitulation"
13 Science and Social Inequality II: Gender Hellman, H. (2001) Great Feuds in Medicine, Chapter 9 “Franklin versus Wilkins”
14 Summary and Discussion I Lecture notes
15 Summary and Discussion II Lecture notes
16 Final examination Contents of weeks 1-15

 

Course Textbooks

Recent popular and scientific literature 

References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
40
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
16
3
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
29
Final / Oral Exam
1
35
    Total
160

 

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