HISTORY OF CIVILIZATION

Course Description

The aim of this course is to outline the development of civilizations in the course of history. It firstly focuses on the concepts such as “Civilization”, “Prehistoric”, and “Historic” and on the factors forcing the emergence of the first civilizations. As well as examining the prehistoric periods and their characteristics in the course of human life since the first appearance of human beings on earth, the course mainly focuses on the early civilizations, namely the Mesopotamian, Egyptian, Aegean, Classical Greek, Hellenistic, Indian, Chinese and Roman Civilizations. Political, social, economical, cultural, intellectual, philosophical and scientific aspects in these entities are also examined in this course.

HISTORY OF CIVILIZATION

Evaluation Tools (Active Term)

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Judith Coffin Robert Stacey Joshua Cole Carol Symes, Western Civilizations Their History & Their Culture, Norton, 2011
2. 02 Marvin Perry, Western Civilization, A Brief History vol.I, 2nd edition, Houghton Mıfflen company, Boston, Toronto, 1993.

Learning Outcomes

1. L01 Define the terms " prehistoric", "Historic" and "civilization" SOLO 0
2. L01 Explain the importance of Humanism, Renaissance and reformation in the formation of Modern Europe SOLO 0
3. L02 Compare the Prehistoric and Historic periods SOLO 0
4. L03 Identify the first civilizations SOLO 0
5. L04 Draw a general picture on the basic institutions of the first civilizations SOLO 0
6. L05 Tell the basic essentials for the rise of a civilization SOLO 0
7. L07 Narrate the evolution of human thought throughout history SOLO 0
8. L07 Construct an narration on the nature of the Mediaval political, cultural, social and economical system SOLO 0
9. L08 Compare the Mediaval Islamic and Christian cultures and intellectual life SOLO 0
10. L10 Observe the political, social, economical and intellectual developments up to French Revolution SOLO 0

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