HIST 100 | Course Introduction and Application Information

Course Name
Principles of Atatürk and History of Revolution
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
HIST 100
Spring
4
0
4
4

Prerequisites
None
Course Language
Turkish
Course Type
Required
Course Level
-
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives The course provides a general approach for analysis of the foundation of the Republic of Turkey under the leadership of Mustafa Kemal Atatürk. Emphasizing military, political, sociocultural and economic developments, the course seeks to compare the sectoral reforms of the Ottoman State during the period of the decline of the Empire with the farreaching, radical and revolutionary attempts made by Atatürk which paved the way for the establishment of modern and civilized institutions in Turkey between 1920 and 1938.
Learning Outcomes The students who succeeded in this course;
  • Describe the actors and factors that determine the history
  • Analyze the different roles of these actors and factors
  • Interpret the concepts of independence, freedom and national sovereignty
  • Evaluate the process of formation of the contemporary, democratic, secular and social state of Turkey
  • Understand the importance of national unity and cohesion.
  • Explain the national goals and objectives of the Republic of Turkey.
  • Solve the problems that Turkish society will face with an Atatürkist approach.
Course Content This course provides a general information of the events from the end of the 19. century until the end of the Turkish War of Independence and the signing of the Treaty of Lausanne in 1923 and the following period until 1990’s.

 



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 A General Introduction, Basic Conceptions The Ottoman Reforms in the History of Turkish Modernization and the World in 18th & 19th Centuries
2 The Eastern Question, The Rebellion in Morea and the Greek Problem Political Opposition in the Ottoman State, The First Constitutional Era
3 The Second Constitutional Era and the Intellectual Atmosphere The war of Tripoli and the Balkan Wars and their consequences
4 The Armenian Question World War I
5 The Ottoman State enters the WW I, the Fronts, the Battles of Çanakkale and the rise of Mustafa Kemal Pasha’s Zenith Secret Aggreements for the Partition of the Territories of the Ottoman State, the End of WW I, the Armistice of Mondros/Moudros
6 The Invasion of Anatolia and the political clmate in Turkey, Foundation of several societies The Reactions against the Invasions and the Ottoman Government, Mustafa Kemal comes back to Istanbul and his first strategic evaluations – Greeks invade the city of İzmir
7 Mustafa Kemal lands in Samsun, His first activities, the Proclamation of Amasya, the Congresses The adoption of the National Pact, the opening of the TGNA/Turkish Great National Assembly, Political and Military Developments, radical fundamentalist rebellions in Anatolia, the organization of a National&Regular Army, the Election of Mustafa Kemal Pasha for the Commander in Chief, Orders for National Aid
8 The Treaty of Sevres, The Foreign Policy of TGNA The Front in Eastern Anatolia, the Battles of İnönü, Kütahya and Eskişehir The Battle of Sakarya and its consequences, Great Offensive and its Results, the Armistice of Mudanya, the Peace Conference of Lausanne and the signing of the Peace Treaty.
9 The Foundation of the “Peoples Party-HF” later CHP”the Republican Peoples Party” and the Proclamation of the Republic The Abolition of the Caliphate and the Law for the unification of the educational system and other radical reforms
10 Foreign Policy of Turkey after the treaty of Lausanne Atatürk’s Diplomacy, Regional and International Cooperation
11 Radical steps in Social & Economic Life The Principals of Atatürk : A General Introduction
12 Republicanism & Nationalism Secularism & Popularism
13 Etatism & Reformism Kemalism and its Socio-Political System
14 Totalitarianism and Kemalism Kemalism as an Idea of Modernization
15 Turkey and the World Affairs after Atatürk (1939-1950) Turkey and the World (1950-1960)
16 Turkey and the World from 1960’ies to 80’ies

 

Course Textbooks Atatürk ve Türk İnkılap Tarihi Siyasal Kitap Evi Hacettepe Üniversitesi Öğretim Üyeleri. Editör: Prof. Dr. Fatma Acun
References Kemal ATATÜRK“The Great Speech; Halide Edip ADIVAR“Türkün Ateşle İmtihanı; Turgut ÖZAKMAN Türk Mucizesi – Cumhuriyet .

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
-
-
Homework / Assignments
1
10
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
30
Final / Oral Exam
1
50
Total

Contribution of Semester Work to Final Grade
3
50
Contribution of Final Work to Final Grade
1
50
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
2
32
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
2
Field Work
Quizzes / Studio Critiques
-
6
Homework / Assignments
1
6
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
10
Final / Oral Exam
1
14
    Total
94

 

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