SCIENTIFIC METHOD AND CRITICAL THINKING

Course Description

This course is an introductory course in philosophy of science, with a special emphasis on the scientific method. The course covers basic topics in philosophy of science such as scientific method, scientific explanation, causality, reduction and reductionism, natural laws, demarcation between science and pseudoscience, the relation between evidence and hypothesis, and scientific progress. The works of some important thinkers such as Carl Hempel, Karl Popper, Thomas Kuhn and Imre Lakatos are introduced. The course is also aimed at providing the students the necessary critical thinking skills. For this aim, some basic rules of formal logic, the distinction between deductive and inductive arguments, common cognitive biases and logical fallacies are also discussed.

SCIENTIFIC METHOD AND CRITICAL THINKING

Evaluation Tools (Active Term)

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Course outcomes

1. 01 Define induction, confirmation, deduction, validity, soundness
2. 02 Classify logical fallacies into types such as slippery slope, ad hominem, etc.
3. 03 Describe the relation between science and philosophy
4. 04 Compare the views of major philosophers of science.
5. 05 List the philosophical problems associated with causation, realism, explanation and reduction.
6. 06 Distinguish science from pseudoscience.

Course Syllabus

Reference Books & Course Materials

1. 01 Godfrey-Smith, P. (2003) Theory and Reality. Chicago: University of Chicago Press.
2. 02 Rosenberg, R. (2005) Philosophy of Science: A Contemporary Introduction. Routledge.
3. 03 Solomon, R. C. & Higgins, M. C. (2010). The Big Questions. Wadsworth.

Learning Outcomes

1. L01 Define induction, confirmation, deduction, validity, soundness
2. L02 Classify logical fallacies into types such as slippery slope, ad hominem, etc.
3. L03 Describe the relation between science and philosophy
4. L04 Compare the views of major philosophers of science.
5. L05 List the philosophical problems associated with causation, realism, explanation and reduction.
6. L06 Distinguish science from pseudoscience.
7. L07 Define induction, confirmation, deduction, validity, soundness. SOLO 3
8. L08 Classify logical fallacies into types such as slippery slope, ad hominem, etc. SOLO 3
9. L09 Describe the relation between science and philosophy. SOLO 3
10. L10 Compare the views of major philosophers of science. SOLO 4
11. L11 List the philosophical problems associated with causation, realism, explanation and reduction. SOLO 3
12. L12 Distinguish science from pseudoscience. 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 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
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