cam.sams.ieu.edu.tr
Course Name | |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
Spring |
Prerequisites | None | |||||
Course Language | ||||||
Course Type | Required | |||||
Course Level | - | |||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | ||||||
Course Coordinator | ||||||
Course Lecturer(s) | ||||||
Assistant(s) |
Course Objectives | |
Learning Outcomes | The students who succeeded in this course;
|
Course Description |
| Core Courses | |
Major Area Courses | ||
Supportive Courses | X | |
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
1 | Orientation to the course & Foundations of Management and Organizations | Related Chapter |
2 | Foundations of Management and Organizations & Management History | Related Chapter |
3 | Managing in a Global Environment | Related Chapter |
4 | Managers as Decision Makers & Foundations of Planning | Related Chapter |
5 | Strategic Management | Related Chapter |
6 | Basic Organizational Design | Related Chapter |
7 | MIDTERM | |
8 | Managing Teams | Related Chapter |
9 | Motivating Employees | Related Chapter |
10 | Managers as Leaders | Related Chapter |
11 | Introduction to Controlling | Related Chapter |
12 | Group Presentations | Related Chapter |
13 | Group Presentations | Related Chapter |
14 | Wrap-Up | |
15 | Review of the Semester | |
16 | Review of the Semester |
Course Notes/Textbooks | Robbins, S.P. & Coulter, M. (2012). Management, 11th edition, Prentice Hall. |
Suggested Readings/Materials | Academy of Management Journal, Academy of Management Review, Academy of Management Executive, Journal of Applied Psychology, Journal of Management, Journal of Management Studies |
Semester Activities | Number | Weigthing |
Participation | 10 | |
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury | 1 | 25 |
Project | ||
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 25 |
Final Exam | 1 | 25 |
Total |
Weighting of Semester Activities on the Final Grade | 2 | 75 |
Weighting of End-of-Semester Activities on the Final Grade | 1 | 25 |
Total |
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
Study Hours Out of Class | 16 | 2 | |
Field Work | |||
Quizzes / Studio Critiques | |||
Portfolio | |||
Homework / Assignments | |||
Presentation / Jury | 1 | 9 | |
Project | |||
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 10 | |
Final Exams | 1 | 16 | |
Total | 115 |
# | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
1 | Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management | |||||
2 | Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts | |||||
3 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
4 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | |||||
5 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
6 | Possesses visual thinking skils and effectively conveys visual concepts | |||||
7 | Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member | X | ||||
8 | Initiates culinary projects and can assume leadership for success | X | ||||
9 | Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning | |||||
10 | Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways | |||||
11 | Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data | |||||
12 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts | X | ||||
13 | Follows the developments in field and communicates with colleguages by fleuntly using a foreign language | |||||
14 | Speaks a second foreign language in intermediate level | |||||
15 | Effectively uses technological equipment related to the field | |||||
16 | Possesses ethical values in the field of Culinary Arts and Management |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest