TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF FINE ARTS |
| Gastronomy and Culinary Arts PR. | |
| Code | UAI101 |
| Name | Principles of Atatürk and History of Turkish Revolution I |
| Term | 2026-2027 Academic Year |
| Semester | 1. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Label | CU Common Courses (University) C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. ERDEM ÇANAK |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
To teach the foundation and development of Modern Turkey. To give the right information about Ataturk's way of thinking, the history of the Turkish Republic, Turkey and some factors threatening the applications of Ataturk's way of thinking. Educate Turkish youth as regards to Ataturk's way of thinking which offers an absolute unity at home as a system including all cultural components of Turkey as a country. To raise rationalist, contemporary, humanist, hardworking and honourable youngsters.
Course Content
A definition of Revolution. The aim and the importance of the Turkish history of revolution General state of the Ottoman Empire the reasons for the decline Efforts to save the Ottoman Empire Phylosphy movements The First World War Mustafa Kemal in Anatolia and the Congresses The opening of the Great Turkish National Assembly National and International policy The Mudanya Treaty Lousanne Conference
Course Precondition
None
Resources
Y.Ö.K. (Komisyon ) Atatürk İlkeleri ve İnkılap Tarihi I Ankara 1989 ATATÜRK Gazi Mustafa Kemal Nutuk(Söylev) İstanbul 1980 ATATÜRK Gazi Mustafa Kemal Nutuk(Söylev) İstanbul 1980 Atatürk-ün Tamim Telgraf ve Beyannameleri IV Ankara 1991 Yalçın Durmuş vd. Türkiye Cumhuriyeti Tarihi I Ankara 2002
Notes
ATATÜRK, Gazi Mustafa Kemal, Nutuk(Söylev), İstanbul, 1980 - Atatürk'ün Söylev ve Demeçleri I-II, III., Ankara, 1989 - Atatürk'ün Tamim, Telgraf ve Beyannameleri IV, Ankara 1991 -Yalçın ,Durmuş vd., Türkiye Cumhuriyeti Tarihi I, Ankara 2002
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Comprehends the recent history of Turkey. |
| LO02 | Explain the founding philosophy and basic principles of the Republic of Turkey. |
| LO03 | Explain the conditions that prepared the period in which they lived by gaining a general culture about the important developments of the twentieth century and the decisive developments affecting our day. |
| LO04 | Evaluates the development of democracy in Turkey. |
| LO05 | Interprets the international problems and resources of today's Turkey. |
| LO06 | Evaluates the past and present comparatively. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Demonstrates English reading, comprehension, speaking, and writing skills. | |
| PLO02 | - | Communicates effectively with individuals from different cultures. | 5 |
| PLO03 | - | Manages the processes of accessing, analyzing, synthesizing, and interpreting information; developing solutions to problems; and designing research projects by utilizing the theoretical knowledge and practical experience acquired in the field. | |
| PLO04 | - | Uses information and communication technologies, software, tools, and equipment relevant to the field. | |
| PLO05 | - | Explains national and international legal regulations, professional standards, and ethical principles related to the field at a basic level. | 3 |
| PLO06 | - | Continuously develops personal and professional competencies through lifelong learning and generates innovative solutions in a changing business environment. | |
| PLO07 | - | Applies the rules of personal care, including cleanliness, attire, and appearance, as well as hygiene and sanitation practices required by the tourism sector. | |
| PLO08 | - | Explains the major theories, phenomena, concepts, and principles in the field of tourism. | |
| PLO09 | - | Works independently or collaboratively as a member of a team by taking responsibility. | 3 |
| PLO10 | - | Explains national and international standards related to occupational health and safety, employee health, environmental protection, food safety, and quality control in the field. | |
| PLO11 | - | Applies business and management functions to perform kitchen management, menu planning, and food and beverage cost control and analysis. | |
| PLO12 | - | • Demonstrates aesthetic and artistic skills in field-related practices and conducts sensory analyses of food products. | |
| PLO13 | - | Applies food and beverage preparation, presentation, and service techniques. | |
| PLO14 | - | Demonstrates classical and modern culinary practices and cooking methods. | |
| PLO15 | - | Effectively manages all stages of the food product life cycle, from the selection of raw materials to consumption, by considering the characteristics and nutritional values of foods. | |
| PLO16 | - | Prepares national and international recipes by comparing the similarities and differences between Turkish and world cuisines.. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The characteristics of Turkish Revolution and its Importance | The textbook and the relevant topics in suggested sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | A general view to the reasons leading to Turkish Revolution | The textbook and the relevant topics in suggested sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Important Political and Military Developments leading to the collapse of the Ottoman Empire | The textbook and the relevant topics in suggested sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | The collapse of the Ottoman Empire | The textbook and the relevant topics in suggested sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | The status of the country towards occupation and the attitude of Mustafa Kemal | The textbook and the relevant topics in suggested sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Mustafa Kemal and Being the leader of National Battle | The textbook and the relevant topics in suggested sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | The route to the Congresses and National Organization | The textbook and the relevant topics in suggested sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Preparing from the suggested source to the relevant topic. | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Decisions of Kuvay-ı Milliye (National Forces) and Misak-ı Milli (National Pact) | The textbook and the relevant topics in suggested sources | Öğretim Yöntemleri: Soru-Cevap, Tartışma |
| 10 | Assembly (TBMM) and establishment of the New Turkish State | The textbook and the relevant topics in suggested sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | National Struggle Fronts (south and southeast) - National Struggle Fronts (east) and the Armenian Question | The textbook and the relevant topics in suggested sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Fronts of the Turkish War of Independence, Western front, first occupations and national army - Establishment of regular army and financial sources of the War of Independence | The textbook and the relevant topics in suggested sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Treaty of Sevres and its impact on Turkish Nation - Fronts of the Turkish War of Independence, Inonu I-II, Sakarya and Great Attack | The textbook and the relevant topics in suggested sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Political aspect of National Struggle, Mudanya Armistice, Lozan Peace Conference | The textbook and the relevant topics in suggested sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Mudanya Armistice, Lozan Peace Conference | The textbook and the relevant topics in suggested sources | Öğretim Yöntemleri: Soru-Cevap, Tartışma |
| 16 | Term Exams | Preparing from the suggested source to the relevant topic. | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Preparing from the suggested source to the relevant topic. | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 8 | 8 |
| Total Workload (Hour) | 54 | ||
| Total Workload / 25 (h) | 2,16 | ||
| ECTS | 2 ECTS | ||