SCIENTIFIC METHOD AND CRITICAL THINKING

Course Description

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SCIENTIFIC METHOD AND CRITICAL THINKING

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -
5. 05 -
6. 06 -
7. 07 -
8. 08 -

Course Syllabus

Reference Books & Course Materials

1. 01 Alex Rosenberg (2014). Bilim Felsefesi. Dipnot Yay.
2. 02 Ahmet Cevizci (2016). Felsefeye Giriş. Nobel Akademik Yay.
3. 03 Cemal Yıldırım (2010). Bilim Felsefesi. Remzi Kitabevi

Learning Outcomes

1. L01 Define induction, confirmation, deduction, validity, soundness. SOLO 3
2. L02 Classify logical fallacies into types such as slippery slope, ad hominem, etc. SOLO 3
3. L03 Describe the relation between science and philosophy. SOLO 3
4. L04 Compare the views of major philosophers of science. SOLO 4
5. L05 List the philosophical problems associated with causation, realism, explanation and reduction. SOLO 3
6. L06 Distinguish science from pseudoscience. SOLO 4

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix