CONTEMPORARY TURKISH LITERATURE-IV

Course Description

The Reorganization Era is the beginning of Westernization in our literature where novels and stories are new styles. Modern novel analysis methods are examined. The general tendencies and novelties of the Era are evaluated. Haliz Ziya Uşaklıgil and his works are used to help understand the development and its effects on Turkish stories. Mehmet Rauf and Hüseyin Cahit's literary personalities, their story and novels are analyzed. This Era's works focuses on imitating Western literature but our literature has reached a certain quality and level of originality where methodlogical research is conducted. Western based styles during the Reorganization, Wealth and Sciences, and the Constitutional Monarchy periods are analyzed comparatively. The functions and importance of literature magazines are understood and resource analyses are done.

CONTEMPORARY TURKISH LITERATURE-IV

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -
5. 05 -

Course Syllabus

Reference Books & Course Materials

1. 01 Enginün, İnci (2006) Tanzimat'tan Cumhuriyet'e Yeni Türk Edebiyatı, İstanbul: Dergâh Yayınları.
2. 02 Parlatır, İsmail (2011) Serveti- Fünûn Edebiyatı, Ankara: Akçağ yayınları.
3. 03 Moran, Berna ( Mehtelif Baskılar) Türk Romanına Eleştirel Bir Bakış I,II, İstanbul: İletişim yayınları.
4. 04 Antakyalıoğlu, Zekiye (2016) Roman Kuramına Giriş, II. Baskı, İstanbul: Ayrıntı Yayınları.

Learning Outcomes

1. L01 Can apply the knowledge gained about novel and novel theory in Turkish and world literature on texts. SOLO 4
2. L02 Explain the characteristics of the story and novel of Servet-i Fün in period SOLO 4
3. L03 Recognizes, explains and examines the works of this period with novels and story writers of the Servet-i Fünun period. SOLO 3
4. L04 Relate the literature of Servet-i Fünûn period to society, history and politics. SOLO 4
5. L05 Evaluates the influence of Western literature on the works of Servet-i Fünûn period. 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