ECTS - Introduction to the History of Philosophy

Introduction to the History of Philosophy (HUM321) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Introduction to the History of Philosophy HUM321 General Elective 3 0 0 3 4
Pre-requisite Course(s)
N/A
Course Language English
Course Type Elective Courses
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Discussion, Question and Answer.
Course Coordinator
Course Lecturer(s)
  • Staff
Course Assistants
Course Objectives The course aims at providing students with comprehensive background knowledge in the history of Philosophy, covering a wide span from Ancient Greece to the modern era.
Course Learning Outcomes The students who succeeded in this course;
  • Furnished with knowledge on the basic philosophical movements and the views of the most outstanding philosophers in the History of Philosophy,
  • Learn thinking critically,
  • Becoming familiar to relate ideas and phenomena to one another.
Course Content A study of selected philosophers from the times of Ancient, Medieval and Modern Philosophy, 19th Century Philosophy and 20th Century Philosophy.

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 Introduction. Ancient Philosophy: A brief study of Thales, Anaximander and Anaximenes Recommended throughout the course
2 A brief study of Pythagoras, Heraclitus
3 The Sophists, Socrates
4 Plato
5 Aristotle
6 The Stoics, the Skeptics, Plotinus
7 Medieval Philosophy: St. Augustine Midterm
8 Thomas Aquinas
9 Modern Philosophy: René Descartes
10 Baruch Spinoza, David Hume
11 Hume continued
12 Nineteenth Century Philosophy: Friedrich Nietzsche
13 Twentieth Century Philosophy: Edmund Husserl
14 Jean-Paul Sartre, Simone de Beauvoir
15 Review
16 Final Examination

Sources

Course Book 1. Stumpf, Samuel Enoch. Socrates to Sartre: A History of Philosophy (New York: McGraw-Hill Book Company, 1996).

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation - -
Laboratory - -
Application - -
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments 1 5
Presentation 1 10
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury 1 30
Final Exam/Final Jury 1 40
Toplam 4 85
Percentage of Semester Work
Percentage of Final Work 100
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 Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics.
2 Identifies and analyzes nutritional problems at the individual and societal levels and produces evidence-based solutions.
3 Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams.
4 Plans, implements, and develops policies for appropriate nutrition interventions and education, taking into account the age, gender, socio-cultural, economic, and health status of individuals and communities.
5 Effectively uses field-specific technological equipment and information technologies.
6 Acquires the ability to communicate in writing and orally in Turkish and a second foreign language on topics related to the field of Nutrition and Dietetics.
7 Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education.
8 Acts with professional ethics and a sense of responsibility, demonstrating awareness of the universal and societal impacts of the dietitian profession and its legal consequences.
9 Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels.
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.
11 Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries.

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 16 3 48
Laboratory
Application
Special Course Internship
Field Work
Study Hours Out of Class 1 10 10
Presentation/Seminar Prepration
Project
Report
Homework Assignments 5 3 15
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury 1 10 10
Prepration of Final Exams/Final Jury 1 15 15
Total Workload 98