GEP0414 Ottoman Turkish IIBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
GEP0414 Ottoman Turkish II Fall
3 0 3 5
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction: Turkish
Type of course: GE-Elective
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery:
Course Coordinator : Dr. BURCU ALARSLAN ULUDAŞ
Course Lecturer(s): Prof. Dr. NEJDET ÖZTÜRK
Recommended Optional Program Components: None
Course Objectives: Ottoman Turkish II course is designed to teach upper intermediate and advanced Ottoman Turkish through both a wide and rich range of typefaces such as “nesih”, “divani”, “talik” “rik’a” through “manucsript documents” and technical knowledge of Ottoman Turkish grammar.

Learning Outcomes

The students who have succeeded in this course;
To recognize and read printed and manuscript texts,
To learn Arabic and Persian components in historical documents,
To be familiar with the typefaces that are used in Ottoman Turkish
To comprehend the significance of Ottoman Turkish in order to use arhives and libareries to research on Ottoman History

Course Content

Arabic and Persian elements; active and passive ones, infinitives and their kinds, suffix and infinitives affixed to initial and end of words, numbers, dictionary studies, reading and translation of printed texts.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) “Barbaros Hayreddin Paşa” (Cevdet Paşa, Tarih-i Cevdet)
2) “Barbaros Hayreddin Paşa” (Cevdet Paşa, Tarih-i Cevdet)
3) “Barbaros Hayreddin Paşa” (Cevdet Paşa, Tarih-i Cevdet)
4) “Ulemâya Dâir” * İsm-i fâ‘il, İsm-i mef‘ûl (Koçi Bey Risâlesi’nden)
5) “16. Yüzyılın Siyaset Bilimcisi Lütfi Paşa’nın Devlet Adamlarına Tavsiyeleri” * Aksâm-ı seb‘a. (Lütfi Paşa, Âsafnâme)
6) “16. Yüzyılın Siyaset Bilimcisi Lütfi Paşa’nın Devlet Adamlarına Tavsiyeleri”– *Aksâm-ı seb‘a. (Lütfi Paşa, Âsafnâme)
7) “İstanbul’da Çarşı ve Pazarların Düzeni Hakkında” *Sıfat-ı müşebbehe, İsm-i tafdîl, Arapça ve Farsça edatlar. (Anonim, Kitâb-ı Mesâlih)
8) “Evliyâ Çelebi’ye Göre Amasya”- *Arapça ay ve gün adları, Sayılar
9) “Pîrî Reis’e Göre Bozcaada” (Pîrî Reis, Kitâb-ı Bahriye)
10) “Yazı ve Belge Çeşitlerine Dair Örnek Metinler I”; El yazması eser tanıtımı. *Arapça ve Farsça tamlamalar - Ebced hesabı, Mekân ve zaman isimleri vb.
11) “Yazı ve Belge Çeşitlerine Dair Örnek Metinler I”; El yazması eser tanıtımı. *Arapça ve Farsça tamlamalar - Ebced hesabı, Mekân ve zaman isimleri vb.
12) “Yazı ve Belge Çeşitlerine Dair Örnek Metinler I”; El yazması eser tanıtımı. *Arapça ve Farsça tamlamalar - Ebced hesabı, Mekân ve zaman isimleri vb.
13) Oruç Bey yazmalarına göre Ankara Savaşı (1402).
14) Âşık Paşazade, Neşrî,


Course Notes / Textbooks: Okutulacak metinlerin kaynakları ayraç içerisinde gösterilmiştir.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 14 % 7
Homework Assignments 8 % 8
Midterms 1 % 40
Final 1 % 45
Total % 100
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 3 42
Application 1 5 5
Homework Assignments 8 3 24
Quizzes 3 2 6
Midterms 1 10 10
Final 1 10 10
Total Workload 97

Contribution of Learning Outcomes to Programme Outcomes

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
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.
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research.
5) To communicate effectively with advisee, colleagues for effective professional relationships.
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.
7) To use life-long learning, problem-solving and critical thinking skills.
8) To act in accordance with ethical principles and values in professional practice.
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.