Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

MYO026

Course Name:

Business and Social Security Law

Semester:

Spring
Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Departmental Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. ARZU GÖRÜCÜ CEYLAN

Course Lecturer(s):

Arzu Görücü Ceylan

Course Assistants:

Course Objective and Content

Course Objectives:

It is aimed for students to learn the basic features of labor and social security law, to comprehend their rights and debts arising from employment contracts, to learn their union rights, to learn the social security institution and social insurance and to use this information in their own lives.

Course Content:

Basic concepts of labor law, individual labor law, employee, employer, sub-employer, employer representative, workplace definitions, Labor law and application area, characteristics and types of employment contract, conclusion of employment contract and debts arising from employment contract, working and rest periods, employment contract. The end of the course and its results, general information about social security law, the concept and types of social insurance are included in the scope of the course.

Learning Outcomes

The students who have succeeded in this course;
1) Learns the concepts of worker, employer, employer representative, subcontractor, workplace.
2) Understands the conclusion and termination of the employment contract and its consequences.
3) He/she can learn and apply the rights and obligations he/she has with the employment contract.
4) Gains knowledge about social insurance, learns their rights and debts and can apply them in business life.

Course Flow Plan

Week	Subject	Related Preparation
1)	Basic Concepts of Labor Law, Employee, Employer, Employer's Representative, Subcontractor
2)	Application Area of Labor Law
3)	Making and Types of Employment Contract
4)	Rights and Obligations Arising from the Employment Contract
5)	Examining the Employment Contract in Terms of Time, Working and Rest Periods
6)	Examination of the Employment Contract in Terms of Persons
7)	Termination of Employment Contract and Its Results, Severance Pay
8)	Midterm
9)	Social Security Concept, Social Insurance Concept
10)	General Provisions on Social Security Institution and Its Structure and Social Insurance
11)	Short Term Insurance Branches
12)	Long Term Insurance Branches
13)	Unemployment insurance
14)	General Health Insurance

Sources

Course Notes / Textbooks:	İş Hukuku ve Sosyal Güvenlik Hukuku., Beta Basım Yayın, Müjdat Şakar, 2021
References:	İş Kanunu, Sosyal Sigortalar ve Genel Sağlık Sigortası Kanunu ve ilgili mevzuat

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
Program Outcomes
1) Define / explain general concepts in culinary profession.
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3) Have knowledge about regulations, professional standards and practices in the field of culinary.
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.
5) Dominates the terminology of food and beverage.
6) Organize all kinds of organizations in the field of culinary.
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11) Follow current developments in the field and profession.
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define / explain general concepts in culinary profession.
2)	Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3)	Have knowledge about regulations, professional standards and practices in the field of culinary.
4)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.
5)	Dominates the terminology of food and beverage.
6)	Organize all kinds of organizations in the field of culinary.
7)	Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11)	Follow current developments in the field and profession.
12)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14)	Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15)	Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	28	0			0
Midterms	1	20			20
Final	1	27			27
Total Workload					47