| Language of instruction: |
Turkish |
| Type of course: |
GE-Elective |
| Course Level: |
Bachelor’s Degree (First Cycle)
|
| Mode of Delivery: |
Face to face
|
| Course Coordinator : |
Assist. Prof. BURCU ALARSLAN ULUDAŞ |
| Recommended Optional Program Components: |
None |
| Course Objectives: |
As it is known, Turks have used different alphabets throughout their history. The most commonly known ones are Gokturk, Uyghur and Arabic alphabets. During the Ottoman Empire, the official language of the state was Turkish. The Ottoman Turkish Alphabet consists of 36 letters, but there are 14 letters that need to be learned by grouping. This alphabet consists of the Arabic alphabet (28 letters) and letters taken from Persian and Turkish.
During the Ottoman Empire, Turkish became a widely used language in three continents (Asia-Europe-Africa). In order to get to know the Ottoman cultural heritage assets more closely, it is necessary to know a little bit of Ottoman Turkish, which is a blend of three languages (Turkish-Arabic-Persian). Therefore, this course can be a starting point for those who wish to do so. During trips within or outside the country, reading even a few words, if not the entire text, of the inscriptions of old historical monuments in the Ottoman geography (such as fountains, public fountains, mosques, tombs, inns, baths) gives great excitement and happiness to the reader. |
| Week |
Subject |
Related Preparation |
| 1) |
Introduction |
|
| 2) |
The alphabets Turks have used before Latin alphabet and importance of Learning Ottoman Turkish based on Arabic alphabet |
|
| 3) |
Comprehending basic letters of Ottoman Turkish writing sysytem |
|
| 4) |
Letter groups. Combination of letters. Letters which are combined and which are not combined |
|
| 5) |
Vocals, harekes and signs. The letters which are pronounced long. |
|
| 6) |
Yalnızız |
(Peyami Safa, Muharrem Ergin, Osmanlıca Dersleri, İstanbul 1975, s. 46-48’den) |
| 7) |
Miskinler Tekkesi |
(Reşat Nuri Güntekin, Muharrem Ergin, Osmanlıca Dersleri, İstanbul 1975, s. 42-44’den) |
| 8) |
Midterm Week |
|
| 9) |
Üsküdar ve Boğaziçi Mesireleri
|
(Ali Rıza, 13. Hicrî Asırda İstanbul Hayatı) |
| 10) |
Üsküdar ve Boğaziçi Mesireleri
|
(Ali Rıza, 13. Hicrî Asırda İstanbul Hayatı) |
| 11) |
Hıdrellez Günü Haydarpaşa Çayırı
|
(19. yüzyıl, Tarik’ten) |
| 12) |
Hıdrellez Günü Çürüklük
|
(19. yüzyıl, Tarik’ten). Arapça ay adları. |
| 13) |
İstanbul’un fethi
|
(Âşık Paşazade Tarihi’nden, İstanbul 1332) |
| 14) |
Milli Mücadele Başlarken
|
(Atatürk, Nutuk, İstanbul 1927) |
| |
Program Outcomes |
Level of Contribution |
| 1) |
To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. |
4 |
| 2) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
3 |
| 3) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
5 |
| 4) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
4 |
| 5) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
4 |
| 6) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
5 |
| 7) |
To use life-long learning, problem-solving and critical thinking skills. |
4 |
| 8) |
To act in accordance with ethical principles and values in professional practice. |
3 |
| 9) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
3 |
| 10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
4 |
| 11) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
5 |
| 12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
4 |
BAHÇEŞEHİR UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
