COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Academic and Social Orientation
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
IUE 100
Fall
0
2
1
1
Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s) -
Assistant(s) -
Course Objectives A presentation and orientation program for the freshman students is being arranged in order to present our University, Campus, Academic Units, and Student Clubs. Our students get information about the social and cultural subjects. The students get the opportunity to meet each other. University students' getting to know each other by taking part in joint activities. University students' getting information about their departments.
Learning Outcomes The students who succeeded in this course;
  • Will be able to use the facilities offered by the University’s Administrative Units
  • Will be able to learn his/her academic rights and responsibilities and use them when needed
  • Will be able to benefit from the social opportunities of the University
  • Will be able to participate in common activities
  • Will be able to give basic information about the department in which s/he will receive education
Course Content Presentation of Administrative Units, Academic Units and Student Clubs

 



Course Category

Core Courses
X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Presentation of Academic Departments
2 Ethics in Academic Life
3 Respect for Diversity
4 Effect of University Education on Success
5 Presentation of Student Clubs
6 Presentation of Administrative Units
7 Review of the Semester  
8 Review of the Semester  
9 Review of the Semester  
10 Review of the Semester  
11 Review of the Semester  
12 Review of the Semester  
13 Review of the Semester  
14 Review of the Semester  
15 Review of the Semester  
16 Review of the Semester  
Course Textbooks None
References None

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
100
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Midterms / Oral Exams
Final / Oral Exam
Total

Contribution of Semester Work to Final Grade
Contribution of Final Work to Final Grade
Total

ECTS / WORKLOAD TABLE

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
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Midterms / Oral Exams
Final / Oral Exam
    Total
48

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
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
8 Initiates culinary projects and can assume leadership for success
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
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 X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 

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