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

Course Introduction and Application Information

Course Code:

MYO033

Course Name:

F Keyboard Usage Techniques

Semester:

Spring

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. AHMET SELİM ÖVER

Course Lecturer(s):

Öğr. Gör. Sevil Keskin

Course Assistants:

Course Objective and Content

Course Objectives:

The aim is to enable students to use the F keyboard efficiently and accurately as part of efforts to enhance their skills and increase their proficiency in computer usage. Teaching programs often focus on imparting the ability to use the F keyboard seamlessly and swiftly to students, recognizing that proficiency in this skill not only enables them to perform computer-based tasks more efficiently but also enhances their typing speed, thereby strengthening their overall communication skills. Mastering the accurate and fast use of the F keyboard not only equips students to navigate digital tasks more effectively but also contributes to the development of confident and capable individuals in the digital world. Teaching students how to use the F keyboard can empower them to optimize their interactions with information technologies, laying the groundwork for successfully applying this skill in their ongoing educational and professional endeavors.

Course Content:

First, students will be introduced to the standard Turkish F Keyboard, and they will grasp the significance of using the F Keyboard. They will acquire the knowledge of using the UİEAÜTKMLYŞFGĞIODRNHPQWXJÖVCÇZSB keys, aiming for error-free and fast keyboard usage.

Learning Outcomes

The students who have succeeded in this course;
1) Understands the importance of the F keyboard
2) Uses fast and error-free keyboard
3) Using a keyboard is beneficial in carrying out academic studies.
4) Obtaining certificates with F keyboard
5) Preparation for using the F keyboard in the clerk exam

Course Flow Plan

Week	Subject	Related Preparation
1)	Meeting and sharing the objectives and contents of the course -Standard Turkish F keyboard- Why should we use the F Keyboard?	None
2)	Learning to use the basic row keys U, İ, E, A, Ü, T, K, M, L, Y, Ş	None
3)	Learning to use I, O, C, Ç, D, R, Z, S keys	None
4)	Learning to use the H,P,Q,W,X, keys	None
5)	Doing error-free and fast writing exercises over the Internet	1,2,3,4
6)	Doing error-free and fast writing exercises over the Internet	1,2,3,4
7)	Doing error-free and fast writing exercises over the Internet	1,2,3,4
8)	Midterm	1,2,3,4,5,6,7
9)	Doing error-free and fast writing exercises over the Internet	1,2,3,4
10)	Doing error-free and fast writing exercises over the Internet	1,2,3,4
11)	Doing error-free and fast writing exercises over the Internet	1,2,3,4
12)	Doing error-free and fast writing exercises over the Internet	1,2,3,4
13)	Doing error-free and fast writing exercises over the Internet	1,2,3,4
14)	Doing error-free and fast writing exercises over the Internet	1,2,3,4
15)	Final	1-14. Weeks

Sources

Course Notes / Textbooks:	KLAVYE TEKNİKLERİ DERS KİTABI - Cengizhan BAŞTÜRK, Meryem DEMİRHAN YILDIZ, Özlem ÇABUKEL, Özlem YILDIZ
References:	https://turkegitim.net/fklavye/

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
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
Attendance	1	% 10
Midterms	1	% 40
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100