GEP0804 Islamic PhilosophyBahçeşehir 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
GEP0804 Islamic Philosophy Spring 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): Dr. Öğr. Üyesi MUSTAFA EMRE DORMAN
Recommended Optional Program Components: None
Course Objectives: This course is designed to present the student with a solid introduction to the major thinkers in classical Islamic philosophy, with emphasis placed on developing a properly philosophical understanding of the issues and arguments. Topics include: Reason and revelation (can the human mind reach the truth without the aid of revelation?); the existence of God; creation, eternity, and infinity. Causality and Miracles. Human nature and knowledge; the nature of ethical obligations; and the constitution of the ideal political state. Philosophers to be studied include al-Kindi, al-Razi, al-Farabi, Ibn Sina (Avicenna), al-Ghazali, Ibn Baja, Ibn Tufail, and Ibn Rushd (Averroes).

Learning Outcomes

The students who have succeeded in this course;
1-Acquired a broad understanding of islamic philosophical tradition deepened by approaches from various perspectives: through study of foundotional texts; the development of philosophical thinking in its historical context; and the taught of modern muslim thinkers.
2-Become familiar with the key concepts of and principles of islamic philosophical schools
3-Acquired knowledge of main philosophers and classical texts of classical islamic philosophy, and been given the opportunity to develop the skill of reading the pholosophical texts and commenting on them critically

Course Content

This course is designed to present the student with a solid introduction to the major thinkers in classical Islamic philosophy, with emphasis placed on developing a properly philosophical understanding of the issues and arguments.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction to the course: Try to define the meaning of islamic philosophy
2) Sources of islamic philosophy and theology: İslamic and non islamic sources
3) Early discussions and divisions between theological schools: Asharita and Muthadhili kalam
4) Beginning of Systematic Philosophy: al-Kindi and Peripatetic School
5) Farabi: From onthology to political philosophy
6) İbn Sina: Problem of Being and existence of God.
7) İbn Sina’s philosophy of religion
8) Ghazali’s criticism of Philosophy: Tahafut
9) İbn Khaldun and philosophy of history
10) Andalusian Philosophy and emergence of İslamic Philosophy in the west: İbn Bajjah, İbn Tufail
11) İbn Rushd and his approach to Reason and Revelation
12) Philosophy as Mysticism: İbn Arabi, Mulla Sadra
13) Mysticism in otoman philosophy: Maulana Rumi and Yunus Emre
14) Revision
15) Final exam
16) Final exam

Sources

Course Notes / Textbooks:
References: 1- M.M. Sharif, A History of Muslim Philosophy, Pakistan Philosophical Congress, (İslam Felsefesi Tarihi) İnsan Yayınları. 2 Cilt.
2- Macit Fahri, İslam Felsefesi Tarihi, Nehir Yayınları. 2001, İstanbul
3- Mamut Kaya, İslam Filozoflarından Felsefe Metinleri, Klasik Yayınları, 2008, İst
4- Kindi, Felsefi Risaleler, Klasik Yayınları, 2007, İstanbul
5- Farabi, İdeal Devlet (El-Medinetü’l-fadila), çev: Ahmet Arslan, Divan Kitap Yayınları. 2009
6- İslam Düşüncesi Tarihi, Açık Öğretim Fakültesi Yayınları, Eskişehir. 2010
7- H. Corbin (with S.H. Nasr and O. Yahya), History of Islamic Philosophy, (London, 1993).
8- Arnaldez, Roger, Averroes: A Rationalist in Islam (Notre Dame: University of Notre Dame Press, 2000).

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 14 % 10
Homework Assignments 2 % 10
Presentation 1 % 10
Seminar 1 % 10
Midterms 1 % 20
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
Presentations / Seminar 1 3 3
Homework Assignments 2 10 20
Midterms 1 15 15
Final 1 15 15
Total Workload 95

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.