GEP0507 OrientalismBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
NUTRITION AND DIETETIC (ENGLISH)
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
GEP0507 Orientalism Fall 3 0 3 3
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction: English
Type of course: GE-Elective
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Face to face
Course Coordinator : Dr. BURCU ALARSLAN ULUDAŞ
Recommended Optional Program Components: None
Course Objectives: The objective of this course is to examine how the West shapes its ideological prejudices and perspectives through literature, political ideologies and research towards the East and to look at what Orientalism meant in Turkish intellectual and political history.

Learning Outcomes

The students who have succeeded in this course;
The students who succeed in this course will be able to:

1)discuss major theories on Orientalism particularly focing on Edward Said’s work
2)employ historical and sociological perspectives relating to the development of the orientlist thought
3)evaluate the dynamics of globalism and European Union
4)examine the evolution of orientalism and its effects on other mediums, with a particular emphasis on artefacts from architecture, art, literature, music and film and will seek to uncover the basis for the enduring popular opinions on it.

Course Content

Orientalism, political history, Globalism

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction
2) Orientalism: definitions Reading
3) East & West and Its Western Interpreters Reading
4) Representations versus "The Real" East Reading
5) Imagining the East and the West: Literature Reading
6) Imagining the East and the West: Politics Reading
7) Orientalism in Film Reading
8) Orientalist Art: Today and the Past Reading and Research
9) Orientalism: Mass media and music Reading
10) Orientalism: Power, Gender and Race Reading
11) Orientalism: Nationalism and Imperialism Reading
12) Orientalism and Terrorism Reading
13) European Union and Turkey Reading
14) Globalism: America and Middle East Reading
15) Final Exam
16) Final Exam

Sources

Course Notes / Textbooks: Orientalism by Edward Said
References: My own lecture notes, slides and powerpoints

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Quizzes 5 % 20
Midterms 1 % 40
Final 1 % 40
Total % 100
PERCENTAGE OF SEMESTER WORK % 60
PERCENTAGE OF FINAL WORK % 40
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 3 42
Study Hours Out of Class 14 2 28
Quizzes 5 5 25
Midterms 1 2 2
Final 1 2 2
Total Workload 99

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.