| Week |
Subject |
Related Preparation |
| 1) |
The relationship between Republic and Democracy
1. Republic is a state system
2. An ideal Republican village project
3. What is the state?
4. Ataturk and state administration.
5. What is a nation?
6. What is homeland?
7. What is freedom?
8. What is democracy?
9. Atatürk's definition of democracy.
10. Democracy process.
11. Human rights.
12. Ataturk and human rights
13.Atatürk's important warning regarding the State Administration. |
|
| 2) |
Ataturk's Principles = Basic principles of a modern state:
1. Secularism,
2. Revolutionism,
3. Populism, (Declaration of Populism)
4.Nationalism,
5. Statism, (Planned Industrialization under State Ledness, Globalization)
6.Republicanism.
7. Principles Complementary to Ataturk's Principles.
8. The Structuring Goal of the State |
|
| 3) |
Ataturk Revolutions (Turkish Revolution):
1. The basic principle of the Turkish revolution is
2. The strategy for carrying out the revolution,
3. Revolutionary laws – 8 pieces-
4. The main principles of the revolution,
5. Culture and civilization dualities |
|
| 4) |
Studies to Determine the Economic Policy of the New Turkish State:
1. Ataturk and the Economy,
2. Economic assets taken over by the Republic from the Ottoman Empire,
3. Transition to the national economy,
4. First Turkish Economic Congress, Pact of Economic Principles. |
|
| 5) |
Institutional Structuring of the Economy and Implemented Policies
1. Institutional structuring period,
2. Statism practices,
3. First Five-Year Industrial Plan (1934–1938),
4. Second Five-Year Industrial Plan, (1937-……)
5. Gains achieved through state-led planned industrialization,
6. Economic Policies Implemented During Atatürk's Period
7. The results achieved in the first 15 years of the Republic with these economic policies implemented,
8. Exchange rate policy,
9. Foreign Trade policy,
10. Income-Expense policy,
11. Distribution of national income,
12. Farms are the pioneers of agriculture,
13. Aircraft industry studies.
14. Nationalization of foreign-owned economic enterprises |
|
| 6) |
Revolutions Made in the Political Field:
1. Abolition of the sultanate,
2. Declaration of the Republic,
3. Conceptual process extending to the Republican Regime,
4. Abolition of the Caliphate,
5. Three 3 Adoption of the law,
6. Establishment of the People's Party,
7. Progressive Republican Party) |
|
| 7) |
Counter-Revolutionary Movements
1. Sheikh Sait uprising,
2. Takrir-i Sükûn law,
3. Reactions to Revolutions
4. Izmir Assassination |
|
| 8) |
Midterm |
|
| 9) |
Multi-Party Democracy Trials
1. Free Republican Party
2. Multi-Party Democracy Experiments and Results
3. Menemen Incident |
|
| 10) |
Revolutions Made in the Field of Education and Culture:
1. Determining the educational goals and principles of the new state
2. Adoption of the Unification of Education Law (3 March 1924)
3. Letter Revolution, Adoption of Latin Letters, (03 November 1928)
4. University Reform, 1924-1925 Education policy main principles,
5. Turkish Promethees (Students sent abroad.) |
|
| 11) |
2nd Midterm Exam - Revolutions Made in the Field of Education and Culture
1. Studies carried out in the field of Public Education,
2. Public houses and Community chambers activities,
3. Village institutes,
4. Taking minority schools and foreign schools under control,
5. Turkish historical research society,
6. Sun-tongue Theory,
7. Turkish worship application,
8. Fine arts revolution,
9. Atatürk's love of reading books |
|
| 12) |
Revolutions Made in the Social Field:
1. Clothing revolution, hat law and reactions to its implementation.
2. Closing of lodges, zawiyas and tombs.
3. Adoption of the Gregorian calendar, National numbers and measurements,
4. Week holiday is Sunday,
5. Surname law |
|
| 13) |
Women's Rights and the Legal Revolution
1. The place of women in the historical process,
2. Rights gained to women,
3. The first female MPs,
4. Turkish Women in the War of Independence,
5. Turkish women promethees,
6. World beauty winner,
7. Legal order, law in the Ottoman state, rules brought by the legal revolution,
8. Civil Law, Commercial Law, Turkish Criminal Law, Constitutions-Kanuni Esasi, Teşkilatı Esasiye, 1921, 1924)
9. Ataturk and the law |
|
| 14) |
Foreign Policy (1930-1938)
1. Solution of the Mosul problem,
2. Turkey's entry into the League of Nations,
3. Balkan Entente,
4. Straits Problem and Montreux Convention
5. Sadabat Pact,
6. Hatay problem |
|
| 15) |
Ataturk's Directives
1. Ataturkist Thought System, (A State based on National Sovereignty, Fully Independent, Contemporary and Suitable for Development)
2. Ataturk's legacy and Ataturk's advice and planning program for all of us.
3. Atatürk's sacred gift to Turkish youth
4. Atatürk's address to the youth
5. Atatürk's Tenth Anniversary Speech
6. The point reached at the end of this study.
7. Türkiye's geography says! |
|
| 16) |
Final Exam |
|
| Course Notes / Textbooks: |
Turan, R. ve diğerleri; Atatürk İlkeleri ve İnkılâp Tarihi, Ankara 1999. Eroğlu, H.; Türk İnkılap Tarihi, İstanbul 1982. |
| References: |
Armaoğlu, Fahir. 20. yüzyıl Siyasi Tarihi, Ankara, 1991.
Atatürk’ün Söylev ve Demeçleri, C. I-II-III, Tite Yay., Ankara 1981.
Atatürk, M. K., Nutuk (1919-1927) Bugünkü Dille, (yay. haz.) Z. Korkmaz, Atatürk Araştırma Merkezi Yay., Ankara, 1999.
Armaoğlu, F.; Siyasi Tarih 1789-1960, Ankara 1964.
Aybars, E.; Türkiye Cumhuriyeti Tarihi I, Ankara 1990.
Bayur, Y. H.; Türk İnkılabı Tarihi, C.III, Ankara 1983.
Eroğlu, H.; Türk İnkılap Tarihi, İstanbul 1982. |
| |
Program Outcomes |
Level of Contribution |
| 1) |
Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life.
Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food.
Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy. |
|
| 2) |
Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production.
Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life.
Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life.
Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life.
Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance.
The students of the Gastronomy department have information about national and international dessert and bread techniques.
Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.
|
|
| 3) |
Okan University Gastronomy department students work effectively, either individually or independently.
Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management. |
|
| 4) |
Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning. |
|
| 5) |
Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment.
Gastronomy Department students have information about gastronomy in media and art.
Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests.
Okan University Gastronomy department students have the ability to communicate effectively.
|
|
| 6) |
Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes.
Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food.
Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life.
Okan University Gastronomy department students have the ability to identify and solve problems in their field.
Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.
|
|
ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
