| NUTRITION AND DIETETIC (ENGLISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| GEP1702 | Critical Thinking and Literary Criticism | Fall Spring |
3 | 0 | 3 | 4 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | Tr |
| Type of course: | GE-Elective |
| Course Level: | Bachelor |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | Assist. Prof. BURCU ALARSLAN ULUDAŞ |
| 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? In this course, it is aimed to teach students that literature not only gives people the pleasure of reading, but also enables them to experience a process of critical knowledge about reality, and to engage in a process of critical knowledge about both their own reality and the reality of the world they live in through literature. 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? |
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The students who have succeeded in this course; 1. You will be informed about the ways humans relate to reality. 2. You will be introduced to "critical thinking" as the dynamic form of human relationship with reality. 3. You will understand the importance of critical thinking in human history and today. 4. You will learn that literature is a way of establishing a relationship with reality. 5. You will gain the ability to make critical observations about both themselves and the world they live in through the classics of literature. 6. You will demonstrate knowledge of the terminology related to literary criticism 7. You will recognize the value of multiple perspectives and develop competence in giving and receiving constructive criticism; |
| 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) |
| Week | Subject | Related Preparation | |
| 1) | Introduction to the course | ||
| 2) | On critical thinking and literary criticism Man and reality: Man's ways of relating to reality | ||
| 3) | Types of knowledge regarding reality: Dogma, Episteme, Image | ||
| 4) | Critical thinking and reality | ||
| 5) | Reality in literature and critical thinking | ||
| 6) | Ancient Greek thought and the birth of tragedy | ||
| 7) | Medieval world and literary utopia | Dante (“Letter to Can Grande Della Scala”dan parçalar) Boccaccio (Life of Dante, Genealogy of the Gentile Gods’tan parçalar) | |
| 8) | Midterm Week | ||
| 9) | Enlightenment thought and modern literature: Faust | ||
| 10) | Critique of the modern world I: Father Goriot, Mdam Bovary and Red and Black | ||
| 11) | Critique of the modern world II: A Hero of Our Times, Notes from the Underground and Anna Karenina | ||
| 12) | Anti-humanism in the 20th century: Transformation, the Foreign and Waiting for Godot | ||
| 13) | Third world humanism: Sabahattin Ali and Sait Faik stories | ||
| 14) | General Overview | ||
| Course Notes: | 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: | - Charles Baudelaire, Paris Sıkıntısı (ç.Tahsin Yücel), Türkiye İş Bankası Yayınları - Nikolay V. Gogol, Petersburg Öyküleri (ç.Ergin Altay), İletişim Yayınları - Sabahattin Âli, Seçme Öyküler, Kor Yayınları - Sait Faik Abasıyanık, Seçme Hikâyeler, Türkiye İş Bankası Yayınları |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | % 0 | |
| Laboratory | % 0 | |
| Application | % 0 | |
| Field Work | % 0 | |
| Special Course Internship (Work Placement) | % 0 | |
| Quizzes | % 0 | |
| Homework Assignments | % 0 | |
| Presentation | % 0 | |
| Project | % 0 | |
| Seminar | % 0 | |
| Midterms | 1 | % 40 |
| Preliminary Jury | % 0 | |
| Final | 1 | % 60 |
| Paper Submission | % 0 | |
| Jury | % 0 | |
| Bütünleme | % 0 | |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 13 | 3 | 39 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 0 | 0 | 0 |
| Study Hours Out of Class | 13 | 4 | 52 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework Assignments | 0 | 0 | 0 |
| Quizzes | 0 | 0 | 0 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 1 | 2 | 2 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 1 | 2 | 2 |
| Total Workload | 95 | ||
| 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. | 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 |