ECTS - Principles of Atatürk and History of Turkish Revolution I (in English)
Principles of Atatürk and History of Turkish Revolution I (in English) (HIST111) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Principles of Atatürk and History of Turkish Revolution I (in English) | HIST111 | 2 | 0 | 0 | 2 | 2 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | N/A |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Distance |
| Learning and Teaching Strategies | Lecture, Discussion, Question and Answer. |
| Course Lecturer(s) |
|
| Course Objectives | It is aimed to: connect the past, present and future of our country; understand connections between historical events; understand the character of Turkish history to evaluate events and developments that have taken place througout the period that the course covered; apply students’ knowledge to their personal and/or academic improvement process; analyze the historical events in an ‘reason and result relation’; show awareness about historical issues to participate in general discussions; create a concern for historical heritage of Turkish Republic; make a comparison of historical events or effects of Turkey and the other countries; gain reasonable and facts‐based understanding of historical events especially for understanding the background of current trends like globalism and political currents. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | French Revolution; structure and geopolitic positioning of Ottoman Empire, reasons of its decline; Westernization movements, First and Second Constitutional Monarchy declarations; Libya and Balkan wars; First World War; period before the War of Independence, congresses, National Pact, establishment of Turkish Grand National Assembly. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Introduction: History, Historiography and New Approaches to Ottoman‐ Turkish History. | Assigned reading |
| 2 | Modernization and Social Transformations: The Ottoman Empire in the end of the 18th Century and the beginning of the 19th Century. | Assigned reading |
| 3 | Tanzimat Era: Politics and Reconstruction of the Empire State I | Assigned reading |
| 4 | Tanzimat Era: Politics and Reconstruction of the Empire State II | Assigned reading |
| 5 | The Ottoman Empire in the “Age of Empire” | Assigned reading |
| 6 | Political Economy of The Ottoman Empire in 19th Century | Assigned reading |
| 7 | Society and Politics in Abdulhamid II Period | Assigned reading |
| 8 | Midterm exam period | |
| 9 | ‘Jeune Turks’ Revolution and its After‐effects | Assigned Reading |
| 10 | World War I and The Turkish National Struggle For Independence | Assigned reading |
| 11 | 1920s: Economy and Politics | Assigned Reading |
| 12 | Social and Cultural Transformations From Constitutional Period to Republican Era. | Assigned reading |
| 13 | A General View of World After the Great War I | Assigned reading |
| 14 | A General View of World After the Great War II | Assigned reading |
| 15 | Review of the topics | |
| 16 | Final exam period |
Sources
| Course Book | 1. Nutuk, Mustafa Kemal Atatürk |
|---|---|
| 2. Modernleşen Türkiye’nin Tarihi İçinde, Erik Jan Zürcher | |
| 3. Sanayi Devrimi ve Sonrası, Şevket Pamuk | |
| 4. İmparatorluk Çağı, E.J. Hobsbawn | |
| 5. Osmanlı‐ Türkiye İktisadi Tarihi, Şevket Pamuk, İletişim Yayınları | |
| 6. Modern Türkiye’nin Tarihi, Feroz Ahmad | |
| 7. Türkiye’de Devlet ve Sınıflar, Çağlar Keyder | |
| 8. Osmanlılar, Halil İnalcık | |
| Other Sources | 9. Documents |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 30 |
| Final Exam/Final Jury | 1 | 70 |
| Toplam | 2 | 100 |
| Percentage of Semester Work | 30 |
|---|---|
| Percentage of Final Work | 70 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. | X | ||||
| 2 | Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. | X | ||||
| 3 | Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. | X | ||||
| 4 | Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. | X | ||||
| 5 | Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. | X | ||||
| 6 | Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. | X | ||||
| 7 | Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. | X | ||||
| 8 | Can make all necessary dietary adjustments where special nutrition is required. | X | ||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | X | ||||
| 10 | Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. | X | ||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | X | ||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 2 | 32 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 16 | 2 | 32 |
| Presentation/Seminar Prepration | |||
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 3 | 3 |
| Prepration of Final Exams/Final Jury | 1 | 4 | 4 |
| Total Workload | 71 | ||