Ders Planı

CLASS 4

Lesson plan / MOVEMENTS OF THOUGHT IN TURKISH LITERATURE

Lesson Information

Course Credit	3.0
Course ECTS Credit	3.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	University Elective
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	G
Course Coordinator	Prof. Dr. KAZİM YETİŞ
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	Showing the idea movements of literature to the students thus guiding them to follow the dynamics within society, where literature is acting as the mirror of the people.
Course Content	Showing the idea movements, which Turkish literary figures have become interested in and even become representatives, since the second half of the XIX. century where innovation movement is seen. Displaying the social outcomes of these idea movements. Following the process until today.

Learning Outcomes

Have knowledge on theories, facts, concepts and principals of the field
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
Have essential knowledge on managing and organizing catering businesses.
Know about the interaction between gastronomy, and culture and art.
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world-wide cuisines
Carries out, evaluates and improves service processes properly
Shows strategic approach
Analytical approach to problems and produce solutions
Plan the physical environment related to the work area
Prepares all kinds of food and drink, designs new products
Manage and control quality
Makes kitchen organization
Manages catering activities
Work as a team member and lead the team
Takes responsibility for transforming knowledge and skills into products
Follow developments in the field
Research and apply the most appropriate methods
Explain his / her opinions and suggestions in written or oral form
Communicates well with colleagues and other individuals
Acts in accordance with ethics and social values
Communicate well in national and international events
Be conscious about human rights, justice, cultural values, environment, occupational health and public health

Weekly Course Subjects

1	Westernism movement.
2	Studies about military and administrative fields.
3	Studies on western education field.
4	Edict of Gülhane and its reforms.
5	The Imperial Reform Edict and its reforms.
6	Young Ottomans and 1877 Ottoman constitution of 1876.
7	" İttihat ve Terakki" and II. Meşrutiyet.
8	Westernism movement.
9	Ottomanism movement.
10	Pan-Islamism movement.
11	Pan-Islamism movement.
12	Turkism movement.
13	Turkism movement.
14	Turkism movement.

Resources

1-Ahmet Hamdi Tanpınar, 19uncu Asır Türk Edebiyatı Tarihi, 10.baskı, Yapı Kredi Yayınları, İstanbul 2003.
2- Niyazi Berkes, Türkiye’de Çağdaşlaşma, Yapı Kredi Yayınları, İstanbul 2011.
3- Hilmi Ziya Ülken, Türkiye’de Çağdaş Düşünce Tarihi, Ülken Yayınları, İstanbul 2005.
4- Kâzım Yetiş, Dönemler ve Problem Aynasında Türk Edebiyatı, İstanbul, Kitabevi 2007.

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Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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