GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
INTRODUCTION OF SOCIAL ANTROPOLOGY/ANT 102
Course Title: INTRODUCTION OF SOCIAL ANTROPOLOGY
Credits 2 ECTS 3
Semester 2 Compulsory/Elective Compulsory
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Assist.Prof. Aysel Günindi Ersöz
 -- WEB SITE(S) OF LECTURER(S)
  sbf.gazi.edu.tr
 -- EMAIL(S) OF LECTURER(S)
  sbf@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
to be able to learn anthropology and its methods in the study culture
to be able to have nay idea about cultural diversity of humans
to be able to be aware of other cultures may have different values
to be able to learn instruments of production, distribution and consumption
to be able to evaluate social behaviors and attitudes of other people
to be able to have any idea about religion, arts, magic, political organization and gender
 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 -- PREREQUISITES AND CO-REQUISITES
  There is no prerequisite or co-requisite for this course.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  There is no recommended optional programme component for this course.
 --COURSE CONTENT
1. Week  Introduction, Anthropology and Its Methods in the Study of Culture
2. Week  Introduction, Anthropology and Its Methods in the Study of Culture
3. Week  Anthropology and Culture, Characteristics of Culture, Human Culture, Cultural Change and Adaptation
4. Week  Anthropology and Culture, Characteristics of Culture, Human Culture, Cultural Change and Adaptation
5. Week  Culture and Fight for Life, Communication, nurture, survival
6. Week  Culture and Fight for Life, Communication, nurture, survival
7. Week  Midterm exam
8. Week  Ethnic identity, Ethnicity and Race
9. Week  Ethnic identity, Ethnicity and Race
10. Week  The Food Gatherers: The Hunters, Fishers, and Gatherers, Food Production and Urban Life, Economic Anthropology
11. Week  The Food Gatherers: The Hunters, Fishers, and Gatherers, Food Production and Urban Life, Economic Anthropology
12. Week  Establishment of the groups, cooperation problems, Law, Order, and Political Systems
13. Week  Establishment of the groups, cooperation problems, Law, Order, and Political Systems
14. Week  Sex, Kinship and Kinship Grouping, Marriage, Culture and personality development Religion, Language, Arts and Culture and gender
15. Week  Sex, Kinship and Kinship Grouping, Marriage, Culture and personality development Religion, Language, Arts and Culture and gender
16. Week  Final exam
 -- RECOMMENDED OR REQUIRED READING
  William A. Haviland, Kültürel Antropoloji (Ç.H.İnanç), Kaknüs Yayınları, İstanbul, 2002. Conrad Philip Kottak, Antropoloji- İnsan Çeşitliliğine Bir B
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Question & Answer
 -- WORK PLACEMENT(S)
  Not Applicable
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
40
 Assignment
0
0
 Exercises
0
0
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
40
 Contribution of Final Examination to Overall Grade  
60
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
14
2
28
 Practising Hours of Course Per Week
0
0
0
 Reading
1
2
2
 Searching in Internet and Library
2
3
6
 Designing and Applying Materials
2
3
6
 Preparing Reports
1
4
4
 Preparing Presentation
1
5
5
 Presentation
1
3
3
 Mid-Term and Studying for Mid-Term
1
6
6
 Final and Studying for Final
1
10
10
 Other
0
0
0
 TOTAL WORKLOAD: 
70
 TOTAL WORKLOAD / 25: 
2.8
 ECTS: 
3
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1The student acquire the necessary basic and social science related information as a dietician and use them in her lifetime.X
2The student take the principles of protection and improvement of human and public health as his basis during the professional life.X
3The student use the obtained information to improve the health level and quality of life of the public.X
4The student follow the improvements in the fields of nutrition and dietetic.X
5The student obtain the necessary information and skills in informatics and communication technologies to follow the contemporary technologic developments and to improve himself/herself in this field.X
6The student apply the obtained information and skills in real life and to have lifelong learning behaviour.X
7The student have professional ethics awareness.X
8The student understand the basic values and culture of the society she is living in and to gain the skill to transform him/herself in a positive way.X
9The student apply the scientific methods and techniques as a process.X
10The student obtain skills for designing and applying experiments or projects and to analyse and interpret their results.X
11The student plan the working procedures in the professional application area, to be member of a team, participate in common works and studies and to lead them.X
12The student have the notions regarding anatomy, physiology, operation and sustainability of the biological systems which constitute the basics of the human health.X