SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
GENS 212 | Course Introduction and Application Information
| Course Name |
History and Philosophy of Astronomy
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GENS 212
|
Fall/Spring
|
3
|
0
|
3
|
5
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Service Course
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | This course will examine the history and philosophy of astronomy in a way accessible to students of all majors and levels. Commencing from prehistory, emphasis will be placed both on lessons learned from past scientific developments and on open issues to stress the dynamics of discovery, including dark matter and cosmological questions about the Big Bang and the “multiverse.” Analysis of the impact of astronomical research will consider industrial benefits, mention of the novel phenomenon of commercial space and societal change from the artistic, literary, and philosophical standpoints, including also science straying into metaphysics. The contribution given by women throughout history will be explicitly showcased to provide a balanced view. Finally we shall consider the colonization of Mars, the dream of interstellar exploration, and the history and philosophical implications of the possible discovery of alien life in the universe, including intelligent civilizations. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description |
|
|
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, the Solar System, our Universe | No-advanced-math based concept summary and essential concepts from: NASAS: Planets, Moons, Asteroids, Comets and Meteors. BSF: Part I; BSFWB: Ch. 1; PINLN |
| 2 | Prehistory, archeoastronomy, ancient Egypt | No-advanced-math based concept summary and essential concepts from: RMPI: pp 3-47; TESA: Ch. 4 PINLN |
| 3 | Basic naked-eye astronomy, observing the sky | No-advanced-math based concept summary and essential concepts from: PINLN |
| 4 | Babylonian mathematics and astronomy | No-advanced-math based concept summary and essential concepts from: TESA: Ch. 1-3, 5 PINLN |
| 5 | Greek philosophy and astronomy I | No-advanced-math based concept summary and essential concepts from: TESA: Ch. 6 HWP: Part I–The Presocratics PSC: Prologue PINLN |
| 6 | Greek philosophy and astronomy II | No-advanced-math based concept summary and essential concepts from: HWP: Part II–Socrates, Plato, Aristotle GINPTO PINLN |
| 7 | The Middle Ages and Astronomy in Islam | No-advanced-math based concept summary and essential concepts from: PSC: Ch. 2 (Historical Perspectives) PINLN |
| 8 | The Copernican Revolution, Tycho, and Kepler | No-advanced-math based concept summary and essential concepts from: HWP: Bk 3, Pt. VI–The Rise of Science PINLN |
| 9 | Galileo, the telescope, Newton, and mechanics | No-advanced-math based concept summary and essential concepts from: PINGT; PSC: Ch. 3, 5 (gravitation) PINLN |
| 10 | Midterm I | |
| 11 | Triumphs and failures. Einstein and relativity | No-advanced-math based concept summary and essential concepts from: PSC: Ch. 8, 9, 26 SGT: Part II PINLN |
| 12 | Space exploration. The race to the Moon | No-advanced-math based concept summary and essential concepts from: NASARS: 1-26; BSFWB: Ch. 4; BSF: Ch. 9 PINLN |
| 13 | Project I | |
| 14 | Exploring Mars. Interstellar space. Alien life | No-advanced-math based concept summary and essential concepts from: BSFWB: Ch. 9; BSF: Ch. 13; NASAINS; ESAEXB: II.3; PINLN |
| 15 | Project II | |
| 16 | Final exam |
| Course Notes/Textbooks | NASA Science, Our Solar System, https://solarsystem.nasa.gov/solar-system/our-solar-system/overview/ : NASAS. A. B. Chace, The Rhind Mathematical Papyrus (Vol. I) (Mathematical Association of America, Oberlin, Ohio, 1927): RMPI. O. Neugebauer, The Exact Sciences in Antiquity (Dover Publications, New York, 1969): TESA. B. Russel, History of Western Philosophy (George Allen and Unwin Ltd., Great Britain, 1947): HWP. T. S. Kuhn, The Structure of Scientific Revolutions (The University of Chicago, Chicago, 1970): SOSR. K. Popper, The Logic of Scientific Discovery (Routledge, London, 2005): LOSD. P. Feyerabend, “How to defend society against science,” in Scientific Revolutions, Ian Hacking, Ed. (Oxford University Press, Oxford, 1981): FEYDS. O. Gingerich, “Was Ptolemy a fraud?” Q. Jl. R. astr. Soc., 21, 253-266 (1980): GINPTO. F. Pinto, “Giants’ Talk,” The Griffith Observer, 2-18, 9, 1992: PINGT. A. Einstein, Relativity: The special and general theory (Methuen & Co Ltd, 1920): SGT. G. W. Mason, Physical Science Concepts (BYU Univ. Press, 1997): PSC. NASA, Adventures in Rocket Science (NASA, 2008): NASARS. D. Doody and G. Stephan, Basics of Spaceflight: Learners’ Workbook (JPL, 1995): BSFWB. D. Doody, Basics of Spaceflight (JPL, 2011): BSF. NASA, Mars InSight Launch Press Kit (2018): NASAINS. F. Pinto, “Engines powered by the forces between atoms,” Am. Sci., 102, 280-289 (2014): PINEFBA. ESA, Exobiology in the Solar System & The Search for Life on Mars (1999): ESAEXB. F. Pinto, Lecture Notes: PINLN. |
| Suggested Readings/Materials | - |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project |
2
|
40
|
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
20
|
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
60
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
| 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
|
4
|
64
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
2
|
14
|
28
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
5
|
5
|
| Final Exam |
1
|
5
|
5
|
| Total |
150
|
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 |
|||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
|||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
|||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society |
|||||
| 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 |
|||||
| 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. |
|||||
| 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 |
|||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
|||||
| 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 |
|||||
| 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) |
|||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently |
|||||
| 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
SOCIAL MEDIA
NEWS |ALL NEWS
Aegean flavors from the chefs of the future
Izmir University of Economics (IUE) Department of Gastronomy and Culinary Arts left its mark on the 6th Izmir GastroFest, organized this year with
They added flavor to GURMEFEST
GURMEFEST, one of the biggest food, drink and entertainment festivals of Izmir, was ‘flavored’ with the dishes prepared and presented by the
“Izmir and Bodrum will class up”
The MICHELIN Guide, one of the most prestigious restaurant rating systems in the world, has added Izmir and Bodrum to its Turkish
IUE graduates will prepare the flavors unique to Turkish cuisine
Bilsev Group, who is preparing to expand to Dubai this year with its Ferdi Baba, Fabrice Restaurant and Baba Pizza brands, will
They prepared products that are filling and have a long shelf life
25 students of Department of Gastronomy and Culinary Arts of Izmir University of Economics (IUE) prepared products with a long shelf life,
