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
GEP0702	Critical Thinking and Literary Criticism	Fall	3	0	3	4

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
Course Lecturer(s):	Assoc. Prof. GÖKSEL AYMAZ
Recommended Optional Program Components:	None
Course Objectives:	This course is a survey of major critical approaches, from Aristotle's Poetics to Romanticism. It aims to familiarize students with some of the main themes and currents of literary theory by dealing with the questions as what is literature, how is it produced, how can it be understood, and what is its purpose?

Learning Outcomes

The students who have succeeded in this course;
• understanding of major critical approaches;
• knowledge of selected prominent critics and their works;
• some of the skills necessary for critical thinking and literary criticism.
• to demonstrate an understanding of the importance of the literature and the role of criticism in deciphering cultural production and social change;
• to demonstrate knowledge of the terminology related to literary criticism;
• to demonstrate oral presentation skills as they relate to literary and cultural studies;
• to demonstrate skills to integrate and compare the knowledge from this course with other culture courses
• to recognize the value of multiple perspectives and develop competence in giving and receiving constructive criticism;
• to identify and decipher the aesthetic, political, and cultural importance of literature.

Course Content

Literary Criticim and Classical Antiquity
Medieval Literary Criticism
Literary Criticism in the Renaissance Period
Literary Criticism in the 17th and 18th centuries
End of the Classical Tradition
Romanticism(s)

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Giriş
2)	On critical thinking and literary criticism
3)	Literary Criticism and Classical Antiquity	Plato (excerpts from Republic Book II, III & X; Ion) Aristotle (Poetics)
4)	Literary Criticim and Classical Antiquity	Horace (excerpts from Ars Poetica) Longinus (excerpts from “On The Sublime”)
5)	Medieval Literary Criticism	St. Augustine (excerpts from On Christian Doctrine) Aquinas, (excerpts from The Nature and Domain of Sacred Doctrine)
6)	Medieval Literary Criticism	Dante (excerpts from “Letter to Can Grande Della Scala”) Boccaccio (excerpts from Life of Dante, Genealogy of the Gentile Gods)
7)	Literary Criticism in the Renaissance Period	Sir Philip Sidney (excerpts from “An Apology for Poetry”) Francis Bacon (excerpts from The Advancement of Learning)
8)	Literary Criticism in the 17th and 18th centuries	John Dryden (excerpts from Essay on Dramatic Poesy) Jonathan Swift (excerpts from The Battle of the Books)
9)	Literary Criticism in the 17th and 18th centuries	Alexander Pope (excerpts from An Essay on Criticism)
10)	End of the Classical Tradition	Samuel Johnson (excerpts from “Preface to Shakespeare”)
11)	Romanticism(s)	Criticism:The Major Texts, “Introduction” (Romanticism and After)
12)	Romanticism(s)	Kant (excerpts from Critique of Judgement) Schelling (excerpts On the Relation of the Plastic Arts to Nature)
13)	Romanticism(s)	William Wordsworth (excerpts from “Preface to Lyrical Ballads”) Samuel Taylor Coleridge (excerpts from Biographia Literaria)
14)	Concluding Remarks & General Review

Sources

Course Notes / Textbooks:	T. S. Dorsch, Classical Literary Criticism, London: Penguin Books, 1969. M. H. Abrams, The Mirror and the Lamp, New York: Oxford Univ. Press, 1953. Berna Moran, Edebiyat Kuramları ve Eleştiri, İstanbul: İletişim Yayınları, 1999. The Norton Anthology of Theory and Criticism, ed.Vincent B. Leitch, New York: Norton, 2001
References:

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	14	% 10
Midterms	1	% 40
Final	1	% 50
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
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
Midterms	1	10	10
Final	1	20	20
Total Workload			100

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.