Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | MYO026 | ||||
Course Name: | Business and Social Security Law | ||||
Semester: |
Spring Fall |
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Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | Departmental Elective | ||||
Course Level: |
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Mode of Delivery: | Face to face | ||||
Course Coordinator: | Öğr. Gör. ARZU GÖRÜCÜ CEYLAN | ||||
Course Lecturer(s): | Arzu Görücü Ceylan | ||||
Course Assistants: |
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. |
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. |
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 |
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 Learning Outcomes | 1 |
2 |
3 |
4 |
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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. |
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. |
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 |
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 |