Course Name | Fundemantals of Natural Sciences |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
GENS 201 | Fall/Spring | 3 | 0 | 3 | 6 |
Prerequisites | None | |||||
Course Language | English | |||||
Course Type | Service Course | |||||
Course Level | First Cycle | |||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | ||||||
Course Coordinator | ||||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | This course aims to teach the students to solve the encountered problems in natural sciences with scientific thinking |
Learning Outcomes | The students who succeeded in this course;
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Course Description | This course comprises the scientific thinking approach to the encountered problems and the fundamental principles of natural sciences and of life. |
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 course | Examination of the posted HIM 103 syllabus Prepare how to introduce yourself (write on a piece of paper for your own) (Name, High School, Hobby, and What you expect from this course in one sentence) |
2 | Introduction to Science | Student should read: The Nature of Scientific Thinking (Harvard Graduate School of Education)- the related chapters of the reference material (pages 4-12). https://www.youtube.com/watch?v=E_PKQ_M7AtU&t=41s |
3 | Identifying & Describing Problems | Student should read: Miniature Guide to Critical Thinking – Concepts and Tools” (Dr. Richard Paul and Dr. Linda Elder)- the related chapters of the reference material. Student should prepare a short list of daily problems he/she encounters Examination of provided cases and presentations http://www.studygs.net/problem/problemsolvingv1.htm https://www.youtube.com/watch?v=8B271L3NtAw |
4 | Scientific Methodology | Student should read “A Miniature Guide to Scientific Thinking” (by Dr. Richard Paul and Dr. Linda Elder) pages 2-14 and Instructors' Notes https://www.youtube.com/watch?v=tUP8rFWzVt4 |
5 | Database Searching and Presenting Scientific Information 1. Accessing information and testing its accuracy: Google Scholar -Pubmed 2.How to Prepare an oral presentation? 3.How to prepare a poster presentation? | |
6 | Scientific Persona (Student Oral Presentations) | Preparation of presentations on topics previously selected |
7 | Introduction to Natural Sciences | Instructors’ Notes http://learn.genetics.utah.edu/content/selection/recipe/ http://learn.genetics.utah.edu/content/selection/misconceptions/ |
8 | MIDTERM | Contents of weeks 1-7 |
9 | Basic Principles of Earth Sciences | Instructors’ Notes https://www.youtube.com/watch?v=JGXi_9A__Vc |
10 | Basic Principles of Life I Cell & Homeostasis | Instructors’ Notes Reading basic concepts from Campbell Biology, 10th Edition (Reece, et al.) https://www.youtube.com/watch?v=URUJD5NEXC8 |
11 | Basic Principles of Life II Biomolecules Energy for life Introduction to Metabolism | Insructors’ Notes Basic Medical Biochemistry-A Clinical Approach, 3rd Edition (Liebermann and Marks) (Pages 341-347) |
12 | Basic Principles of Life III Basic Structure & Function of Human Body | Instructors’ Notes |
13 | Students’ Oral Presentations Evaluation of a Poster presentation Feedback for the whole course | 1) Student should prepare a summary (slide presentation) of the Project Homework with his/her group, according to “oral presentation guidelines”. The slide presentation (max. 2 slides) should include: Topic of Project-Scientific Question-Hypothesis-Aim and Objectives 2) Student should prepare some questions and also some feedback on the whole course (One good point and one bad point) |
14 | Students’ Poster presentations (Project on Natural Sciences) | Student should prepare his/her poster according to the poster presentation guidelines and hang them on the Poster Area (Block A first floor) before 10:00 in the morning, 17.05.2017. Students should be presenting their posters between 10:00 and 12:50. A review committee will ask questions and review and evaluate the posters. |
15 | FINAL | Weeks 1-15 |
16 | Review of the Semester |
Course Notes/Textbooks |
| |
Suggested Readings/Materials |
Semester Activities | Number | Weigthing |
Participation | 1 | 10 |
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | 3 | 15 |
Portfolio | ||
Homework / Assignments | 1 | 10 |
Presentation / Jury | ||
Project | ||
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 25 |
Final Exam | 1 | 40 |
Total |
Weighting of Semester Activities on the Final Grade | 5 | 60 |
Weighting of End-of-Semester Activities on the Final Grade | 1 | 40 |
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 | 14 | 3 | 42 |
Field Work | |||
Quizzes / Studio Critiques | 3 | 5 | |
Portfolio | |||
Homework / Assignments | 1 | 30 | |
Presentation / Jury | 15 | ||
Project | |||
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 10 | |
Final Exams | 1 | 15 | |
Total | 160 |
# | 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