| Teaching Staff
|
Dr. Öğr. Üyesi Muhittin Şahin |
| Language of Instruction |
Türkçe (Turkish) |
| Type Of Course |
Elective |
| Prerequisites |
No prerequisite |
| Recommended Optional Programme Component |
|
| Course Objectives |
The main aim of the course called History and Philosophy of Science is to investigate, from a philosophical point of view, science, scientific reasoning and scientific change in the light of the development of science in history. |
| Course Content |
The course History and Philosophy of Science includes examining the history and philosophy of science from the ancient times until today, taking into consideration of the classification of natural sciences and social sciences. |
| Learning Outcomes (LO) |
The students who attended and were successful at the end of semester will acquire the followings:
1. recognizes the basic and determinative characteristics of science.
2. recognizes the historical and philosophical development of science.
3. knows the foundation of modern science and its development.
4. gets aware of the difference between natural sciences and social sciences.
5. knows various types of social sciences and their methods in cause-effect relationships.
|
| Mode of Delivery |
Face to face |
| Course Outline |
| Week |
Topics |
| 1. Week |
Introduction to the course. |
| 2. Week |
Philosophy,
Science, the origins of science, the base periods of scientific development and scientific method.
|
| 3. Week |
Science in the early civilizations and ancient Greece. |
| 4. Week |
Science in the Middle Age-Europe: Scholasticism and science.
Science in Islamic spheres, science in the Turkish World.
|
| 5. Week |
Late medieval and the Renaissance: Nicklaus Copernicus and early scientists. |
| 6. Week |
Science and Philosophy in the Enlightenment period. |
| 7. Week |
Science and Philosophy in the Enlightenment period.
Classification in sciences.
|
| 8. Week |
Midterm examination |
| 9. Week |
Science and scientism.
Social science: Scientific method, knowledge and its empiricist, rationalist readings.
|
| 10. Week |
Science and scientism.
Social science: Scientific method, knowledge and its empiricist, rationalist readings.
|
| 11. Week |
Ideology, relationships with ethics and faith, science and paradigms.
Social science: Criticism to empiricism and positivism. Instrumental rationality, Hermeneutic.
|
| 12. Week |
Vienna and Frankfurt schools of thought. |
| 13. Week |
Criticism to science: Post-structuralism and postmodernism. |
| 14. Week |
Questions and answers. |
|
| Assessment |
| |
Percentage(%) |
| Mid-term (%) |
40 |
| Quizes (%) |
|
| Homeworks/Term papers (%) |
|
| Practice (%) |
|
| Labs (%) |
|
| Projects/Field Work (%) |
|
| Seminars/Workshops (%) |
|
| Final (%) |
60 |
| Other (%) |
|
| Total(%) |
100 |
|
| Course Book (s) and/or References |
Asimov, Isaac. (2006). Bilim ve Buluşlar Tarihi. (Çev. Elif Topçugil). İmge Kitabevi.
Benton, Ted; Craib, Ian. (2008). Sosyal Bilim Felsefesi. (Çev., Ümit Tatlıcan, Berivan Binay). Sentez Yay.
Gribbin, John. (2017). Bilim Tarihi. (Çev., Barış Gönülşen). Alfa Yayınları.
Özlem, Doğan. (2016). Bilim Felsefesi. Notos Kitap Yayınevi.
Unat, Yavuz; Topdemir, Hüseyin Gazi. (2014). Bilim Tarihi. Pegem Akademi Yayıncılık.
Wooton, David. Bilimin İcadı: Bilim Devriminin Yeni Bir Tarihi. Yapı Kredi Yayınları.
|
| Work Placement(s) |
|
| The Relationship between Program Qualifications (PQ) and Course Learning Outcomes (LO) |
| PQ 1 | PQ 2 | PQ 3 | PQ 4 | PQ 5 | PQ 6 | PQ 7 | PQ 8 | PQ 9 | PQ 10 | PQ 11 | PQ 12 | PQ 13 | PQ 14 | PQ 15 | PQ 16 | PQ 17 | PQ 18 | PQ 19 | PQ 20 | PQ 21 | PQ 22 | LO 1 | - | 1 | - | 4 | 5 | - | - | 3 | - | - | - | - | 1 | - | 1 | - | 2 | - | 1 | 2 | 5 | - | LO 2 | - | 1 | - | 4 | 5 | - | - | 3 | - | - | - | - | 1 | - | 1 | - | 2 | - | 1 | 2 | 5 | - | LO 3 | - | 1 | - | 4 | 5 | - | - | 1 | - | - | - | - | 1 | - | 1 | - | 2 | - | 1 | 2 | 5 | - | LO 4 | - | 1 | - | 4 | 5 | - | - | 1 | - | - | - | - | 1 | - | 1 | - | 2 | - | 1 | 2 | 5 | - | LO 5 | - | 1 | - | 4 | 5 | - | - | 5 | - | - | - | - | 1 | - | 3 | - | 2 | - | 1 | 4 | 5 | - |
Degree of contribution: 1: very low; 2: low; 3: medium; 4: high; 5: very high |