MODERN TURKISH LITERATURES

Course Description

Writing with different alphabets from the Turkish language and dialects will be covered. Turkish folk and other community literatures are introduced. A bridge with the other Turkish communities are formed with the general devleopments in Turkish literature and literary works. Since the 19th Century, new literary types settled in the Turkish world and the role of the printing press will be discussed. In the Turkish world, Gaspıralı's slogan "Unity in langauge, work, and nation" is focused on and literary activities based on this slogan are evaluated. Commonalities in Azerbaycan, Uzbekistan, Turkmenistan, etc. literature are evaluated. The literary atmosphere and its reflections on Turkish Folk Literature during the Soviet Era are examined with Çingiz Aytmatov, Renad Muhammedi, Anar, and Çolpan. Stories, poems, and novels are analyzed.

MODERN TURKISH LITERATURES

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -
5. 05 -
6. 06 -

Course Syllabus

Reference Books & Course Materials

1. 01 Aytaç, Kemal (1992). Türk Lehçeleri ve Edebiyatları, Gündoğan Yay., Ankara.
2. 02 Türk Kültürünü Araştırma Enstitüsü (1998), Türk Dünyası El Kitabı, Ankara.
3. 03 Türkiye Dışındaki Türk Edebiyatları Antolojisi, TC Kültür ve Turizm Bakanlığı Yayınları.

Learning Outcomes

1. L01 To summarise the general aspects of the Soviet Era, modern Azeri, Turkmen, Ozbek literatures. SOLO 4
2. L02 To compare between different Turkish literatures. SOLO 4
3. L03 To synthesize Modern Azeri, Turkmen, Kyrgyz, Ozbek, etc. literatures on the basis of individual works. SOLO 5
4. L04 To summarize the themes covered in recent Turkish literatures. SOLO 4
5. L05 To compare the genres in which Turkish literature concentrates in prose and verse. SOLO 4
6. L06 To evaluate the sources of social and national issues developing in parallel in Turkic literatures. SOLO 5

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