HISTORY OF THE TURKISH LANGUAGE

Course Description

The class starts with the first source of written Turkish language, Gokturkish, and covers the development of written language of today. Various language data sources, based on the pre-Gokturk period are used, and the historical development of the Runic alphabet and older Turkish texts written with older written systems. The general content of Kultegin, Bilge Khan, and Tonyukuk epigraphs are introduced and text readings are done. The course continues with literary types from Uyghur Turks and the changes in language are examined. The changes in alphabet in Karahan and Harezm and its influence on modern dialects are detected via text analysis. Primary sources of Cagatay are introduced along with an introduction to research history where structural differences between Eastern and Western Turkish will be debated.

HISTORY OF THE TURKISH LANGUAGE

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 Türk dili, tarihi ve kültürü konularında temel bilgileri listeler.
2. 02 Türkçenin dünya dilleri arasındaki yerini, tarihî devrelerini birbirinden ayırabilir.
3. 03 Türk dilinin dönemler arası evrelerini karşılaştırabilir.
4. 04 Türk dili tarihinin temel kaynaklarını inceler ve tanıtıcı şekilde açıklar.

Course Syllabus

Reference Books & Course Materials

1. 01 Akar, Ali (2003) Türk Dili Tarihi, İstanbul: Ötüken Yayınları.
2. 02 Ercilasun, Ahmet Bican (2007) Türk Dili Tarihi, Ankara: Akçağ Yayınları.
3. 03 Caferoğlu, Ahmet (2000) Türk Dili Tarihi, 4.baskı, İstanbul-Bursa: Alfa Yay.
4. 04 Saadet, Çağatay (1950)Türk Lehçeleri Örnekleri I, Ankara: TTK.

Learning Outcomes

1. L01 Türk dili, tarihi ve kültürü konularında temel bilgileri listeler. SOLO 3
2. L02 Türkçenin dünya dilleri arasındaki yerini, tarihî devrelerini birbirinden ayırabilir. SOLO 4
3. L03 Türk dilinin dönemler arası evrelerini karşılaştırabilir. SOLO 4
4. L04 Türk dili tarihinin temel kaynaklarını inceler ve tanıtıcı şekilde açıklar. 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