| Course Name | Universal Design |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| GEAR 322 | Fall/Spring | 3 | 0 | 3 | 4 |
| Prerequisites | None | |||||
| Course Language | ||||||
| Course Type | Second Foreign Language | |||||
| Course Level | - | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | This course aims for students’ the understanding of the principles of Universal Design theories and Design For All practices. The goal of the course is to open the student understanding on how diversity, both in terms of social issues both in terms of physical disability, can improve the living environment for a wider population. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | In order to enrich student knowledge on Universal Design issues, during the course, students will be introduced on several topics related to Universal Design. Within the semester, students will develop independent research on topics assigned by the instructors. |
| Related Sustainable Development Goals |   |
|
| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | INTRODUCTION TO THE SYLLABUS AND COURSE STRUCTURE | None |
| 2 | INTRODUCTION: ‘Design for All’ / GROUP WORK ORGANIZATION AND RESEARCH TOPICS | Homework 01 |
| 3 | STUDENT PRESENTATION OF HW01 | Student Presentations |
| 4 | TOPIC 01 : ‘Outdoor Sports Area Design For People Affected by Cerebral Palsy’ | None |
| 5 | TOPIC 02: ‘Product Design’ | None |
| 6 | MIDTERM | To be announced by the Instructor |
| 7 | TOPIC 03: ‘Prosthetics for the Mind’ | Review of the previous class |
| 8 | TOPIC 04: ‘Integration and Urban Environment’ | Review of the previous class |
| 9 | TOPIC 05: ‘Wearable Devices’ | Review of the previous class |
| 10 | TOPIC 06: ‘Neurobiology for Aestethics’ | Review of the previous class |
| 11 | Case Study 01 Workshop | Student presentations |
| 12 | TOPIC 07: ‘Digital Devices for Disability’ | To be announced by the Instructor |
| 13 | TOPIC 09: ‘Design for the Elderly’ | Review of the previous class |
| 14 | TOPIC 10: ‘Architectonical Barriers’ | Review of the previous class |
| 15 | Semester Review | Student presentations |
| 16 | FINAL SUBMISSION | Final Portfolio Submission |
| Course Notes/Textbooks | Herwig O., ‘Universal design Solutions for a barrier-free living’, Birkhauser Verlag AG, 2008 ISBN-10: 3038211281 ISBN-13: 978-3038211280 |
| Suggested Readings/Materials | Digital Documents and web resources |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 10 |
| Laboratory / Application | ||
| Field Work | 1 | 10 |
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 1 | 10 |
| Presentation / Jury | 1 | 10 |
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 30 |
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | ||
| Weighting of End-of-Semester Activities on the Final Grade | ||
| 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 | 1 | 16 |
| Field Work | 1 | 7 | |
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 1 | 8 | |
| Presentation / Jury | 1 | 4 | |
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 7 | |
| Final Exams | 1 | 10 | |
| Total | 100 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | |||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | |||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | |||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | |||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | |||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | |||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | |||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
