HISTORY OF THE TURKISH CULTURE

Course Description

This course aims to examine the place and importance of Turkish culture among world cultures and with a historical perspective, it will examine the changes and developments the Turkish culture has gone through. Within this framework, concepts focusing on culture and civilization will be examined. Then factors associated with the formation of the Turkish culture will be analyzed from a historical perspective. Differences between culture and civilization and approaches examining this differences will be followed by factors creating the Turkish culture with focus on language, writing, science, dress, art, religion, and other culture spreading tools. The course aims to examine cultural developments within the Turkish historical framwork from both an analytical and historical perspective.

HISTORY OF THE TURKISH CULTURE

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 Turan, Şeraffetin, (2002) Türk Kültür Tarihi, İstanbul: Bilgi Yayınevi.
2. 02 Kafesoğlu, İbrahim (1983) Türk Milî Kültürü, İstanbul.
3. 03 Ögel, Bahaattin (Münferit Baskılar), İslamiyetten Önce Türk Kültür Tarihi, Ankara.
4. 04 Ögel, Bahaattin (Münferit Baskılar), Türk Kültür Tarihine Giriş, Ankara.

Learning Outcomes

1. L01 Summarizes the processes of Turkish culture and art in the historical process. SOLO 3
2. L02 To explain the place of Turkish culture in the modern world. SOLO 4
3. L03 To aware of the basic concepts of culture and civilization. SOLO 3
4. L04 To evaluate the elements that shaped Turkish culture within a contemporary context in a unifed perspective. SOLO 4
5. L05 To criticise cultural developments in terms of the historical development of Turkish culture. 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