Course Learning Outcomes (CLOs) are those describing the knowledge, skills and competencies that students are expected to achieve upon successful completion of the course. In this context, Course Learning Outcomes defined for this course unit are as follows:
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Knowledge
(Described as Theoritical and/or Factual Knowledge.)
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1) Students learn the basic concepts in the fields of gender studies and feminist theory.
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2) Students learn about the history of the feminist movement in the world and in Turkey. Feminist pioneers are introduced to students through their struggles and books.
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3) As a result of the examinations, readings and discussions in the course, students can analyze the patriarchal structure that establishes the contexts of politics, economy, philosophy, literature, historiography, religion, urban planning, employment, social organization, public sphere-private sphere, sexuality and daily life.
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Skills
(Describe as Cognitive and/or Practical Skills.)
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1) By having knowledge of feminist theory, masculinity studies, queer theory, students can evaluate them in the context of democracy and human rights.
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2) Students can follow the work of the United Nations and developed countries to achieve gender equality and compare countries that have been successful in achieving gender equality with others on issues such as welfare, democracy and violence.
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Competences
(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
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1) By using the knowledge, approaches and research methods gained from this course, students can produce projects to ensure gender equality and take on social responsibility.
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Course Notes / Textbooks: |
Öğrencilerin edinmesi gereken zorunlu ders kitapları şunlardır:
Toplumsal Cinsiyet Tartışmaları. Hazırlayan: Feryal Saygılıgil. Ankara: Dipnot Yayınları, 2022.
Bell Hooks. Feminizm Herkes İçindir. Çev. Ece Aydın ve diğer. İstanbul: BGST Yayınları, 2019.
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References: |
Angela Davis. Kadınlar, Irk ve Sınıf. Çev. Selda Arıt. Ankara: Heretik Yayın, 2021.
Bell Hooks. Feminizm Herkes İçindir. Çev. Ece Aydın ve diğer. İstanbul: BGST Yayınları, 2019.
Eleştirel Feminizm Sözlüğü. Haz. Helena Hırata ve diğer. Çev. Gülnur Acar Savran. Ankara: Dipnot Yayınları, 2015.
Fatmagül Berktay. Tarihin Cinsiyeti. İstanbul: Metis Yayıncılık, 2018.
Fatmagül Berktay. Tek Tanrılı Dinler Karşısında Kadın. İstanbul: Metis Yayınları, 2019.
Feminizm. Modern Türkiye'de Siyasi Düşünce Cilt 10. Ed. Tanıl Bora. İstanbul: İletişim Yayınları, 2020.
Gülnur Acar Savran. Beden Emek Tarih: Diyalektik Bir Feminizm İçin. Ankara: Dipnot Yayınları, 2019.
Mary Wollstonecraft. Kadın Haklarının Gerekçelendirilmesi. Çev. Deniz Hakyemez. İstanbul: Türkiye İş Bankası Kültür Yayınları, 2021.
Merry E. Wiesner-Hanks. Tarihte Toplumsal Cinsiyet. Çev. Merak Çiyan Şenerdi. İstanbul: Türkiye İş Bankası Kültür Yayınları, 2022.
Sara Ahmed. Feminist Bir Yaşam Sürmek. Çev. Beyza Sümer Aydaş. İstanbul: Sel Yayıncılık, 2017.
Serpil Sancar. Türk Modernleşmesinin Cinsiyeti: Erkekler Devlet Kadınlar Aile Kurar. İstanbul: İletişim Yayınları, 2013.
Simone De Beauvoir. İkinci Cinsiyet. İki cilt. Çev. Gülnur Acar Savran. İstanbul: Koç Üniversitesi Yayınları, 2021.
Şirin Tekeli. Feminizmi Düşünmek. İstanbul: İstanbul Bilgi Üniversitesi Yayınları,2017.
Tanıl Bora. "Feminizm". Cereyanlar: Türkiye'de Siyasi İdeolojiler. İstanbul: İletişim Yayınları, 2020. 741-819.
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(KPLOs and SPLOs are the abbreviations for Key & Sub- Programme Learning Outcomes, respectively. )
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Programme Learning Outcomes |
Contribution Level (from 1 to 5) |
1) |
Understands the concepts and basic principles in the field of Gastronomy and Culinary Arts |
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1.1 Learn and apply the principles of food science and nutrition |
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1.2 Know and apply the methods of procuring, storing, preparing, cooking and serving food and beverages in theory and practice |
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1.3 Learns the techniques and current developments in the field of gastronomy. Gains the ability to do research on this subject |
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1.4 Learns and implements national and international food safety, hygiene, sanitation rules, and legislation and standards in these areas |
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1.5 Learns food-human and food-society relations, understands the effect of food on social order |
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1.6 Learns the basic concepts in business, marketing and economics. Develops the ability to use these concepts in the field |
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1.7 Have information about menu management, menu planning, food and beverage cost, pricing and apply it in the field |
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1.8 Knows and applies the legal regulations, occupational safety and employee health principles in the field |
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2) |
Knows the theory and practices of food and beverage business, gains entrepreneurial skills |
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2.1 Can take responsibility in profession and apply ethical values |
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2.2 Learns to work with the group, improves their oral and written interaction and presentation skills |
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2.3 Gains knowledge of the concepts and rules in the field of hospitality and hospitality industries. Understands the place of the gastronomy area in the hospitality industry and can fulfill its needs |
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2.4 Provides gain from technological developments in the field. Applies technology and technological developments in the field |
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3) |
Gains the ability to develop projects that will contribute to the field of food and beverage management, gastronomy and culinary arts |
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3.1 Learns to work with the group, improves their oral and written interaction and presentation skills |
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4) |
Applies the theoretical knowledge in business life during a semester. |
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4.1 To be able to organize and implement projects and activities for the social environment in which they live with a sense of social responsibility. |
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4.2 Informs the related persons and institutions in professional matters orally and in writing. |
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4.3 To be able to manage activities for the development of employees working under their responsibility. |
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4.4 Explain problems using professional data. |
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4.5 Take responsibility as individual and team member to solve complex and unpredictable problems encountered in applications. |
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5) |
S/he acquires the competencies that develop by the expectations of business world and the society defined as the institutional outcomes of our university on the advanced level in relation with his/her field. |
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5.1 Acquires the analyzing solving the problems and managing the conflicts. |
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5.2 Participates as a team member and takes responsibility in the environments that require the solving of the conflicts and acts as a leader when necessary. |
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5.3 Has awareness for ethical and social responsivity. |
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5.4 By supporting the learnt courses with quantitative and qualitative data; and by using verbal and visual communication means, s/he transfers them to the groups within and outside his/her group in a systematical and effective way. |
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5.5 Evaluates the norms and standards present in the works in which s/he takes responsibility in a critical point of view. |
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5.6 Develops strategical, innovative and entrepreneurial ideas. |
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5.7 Acquires competence of managing the change. |
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5.8 Shows development personally and socially with and awareness for lifelong learning. |
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5.9 Follows advanced technologies and developments about digital transformation. |
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5.10 Has cultural awareness and s/he transfers this to the groups within and outside his/her field. |
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5.11 Has awareness about citizenship competency. |
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5.12 Acquires communication in a Foreign Language (English) competence defined on the level of at least B1 in European Language Portfolio. (In programs whose medium of instruction is English, on the level of B2/B2+). |
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WORKLOAD OF TEACHING & LEARNING ACTIVITIES |
Teaching & Learning Activities |
# of Activities per semester |
Duration (hour) |
Total Workload |
Course |
15 |
2 |
30 |
Laboratory |
0 |
0 |
0 |
Application |
0 |
0 |
0 |
Special Course Internship (Work Placement) |
0 |
0 |
0 |
Field Work |
0 |
0 |
0 |
Study Hours Out of Class |
2 |
15 |
30 |
Presentations / Seminar |
0 |
0 |
0 |
Project |
0 |
0 |
0 |
Homework Assignments |
1 |
8 |
8 |
Total Workload of Teaching & Learning Activities |
- |
- |
68 |
WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES |
Assesment & Evaluation Activities |
# of Activities per semester |
Duration (hour) |
Total Workload |
Quizzes |
1 |
1 |
1 |
Midterms |
1 |
1 |
1 |
Semester Final Exam |
1 |
1 |
1 |
Total Workload of Assesment & Evaluation Activities |
- |
- |
3 |
TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities) |
71 |
ECTS CREDITS OF THE COURSE (Total Workload/25.5 h) |
3 |