| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | UNI337 | ||||
| Course Name: | Human Rights Mechanisms | ||||
| Semester: |
Fall Spring |
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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: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Dr. Öğr. Üy. MEHMET FATİH ÇINAR | ||||
| Course Lecturer(s): | Asst.Prof. M.Fatih ÇINAR | ||||
| Course Assistants: |
| Course Objectives: | It is aimed to learn the historical, philosophical and legal basis of the human rights and freedoms besides that how to reach the national and international protection mechanisms in order to human rights violations. |
| Course Content: | The basic concepts of human rights is examined and also philosophical and historical development of human rights and freedoms. Information on the basis of human rights and freedoms in international and national legislation and various protection mechanisms are given. |
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The students who have succeeded in this course;
1) Student has knowledge about the historical and philosophical basis of human rights and freedoms 2) Clarifies and explicates the human rights and freedoms 3) Knows the national and international protection procedures of human rights and freedoms 4) In case of violations of rights and freedoms, student may prepare the necessary documents, especially the individual application, to the Constitutional Court. |
| Week | Subject | Related Preparation |
| 1) | General Information Related to Human Rights Law | Course notes |
| 2) | International Protection of Human Rights | Course notes |
| 3) | National Protection of Human Rights | Course notes |
| 4) | Fundamental Rights and Freedoms: Right to Life, Prohibition of Torture and Slavery | Course notes |
| 5) | Fundamental Rights and Freedoms: Right to liberty and security, Right of People who Deprived of their Liberty | Course notes |
| 6) | Fundamental Rights and Freedoms: Right to a Fair Trial, Right to No Punishment Without Law | Course notes |
| 7) | Fundamental Rights and Freedoms: Right to Respect for Private Life and Home, Freedom of Conscience and Expression | Course notes |
| 8) | Midterm exam | firs 7 weeks subjects |
| 9) | Fundamental Rights and Freedoms: Freedom of Communication, Press, Assembly and Association, Application and Prohibition of Discrimination | Course notes |
| 10) | Fundamental Rights and Freedoms: Protection of property, Rights on Education, Political Activity, Freedom of Travel | Course notes |
| 11) | Fundamental Rights and Freedoms : Rights of Science, Work, Health, Disabilities, Child, Woman and Minorities | Course notes |
| 12) | Restriction of Fundamental Rights and Freedoms | Course notes |
| 13) | National Protection Mechanisms on Human Rights: Individual Applicants Procedure to Constitutional Court and Some Other Organs | Course notes |
| 14) | International Protection Mechanisms on Human Rights: EUHR, UN Human Rights Committee, International Criminal Court | Course notes |
| 15) | Final exam | All course subjects |
| Course Notes / Textbooks: | Ders Notları: Blackboarda yüklenen ve derste takip edilen notlar (Dr.Öğr.Üyesi M.Fatih ÇINAR) Durmuş Tezcan / Mustafa Ruhan Erdem / Oğuz Sancakdar/Rifat Murat Önok, İnsan Hakları El Kitabı, Ankara 2010 |
| References: | İlyas DOĞAN, İnsan Hakları Hukuku, 4. Baskı, 2020 Gölcüklü A. Feyyaz / Gözübüyük Şeref , Avrupa İnsan Hakları Sözleşmesi ve Uygulaması, Ankara 1996. Kapani Münci, İnsan Haklarının Uluslararası Boyutları, Ankara 2011. Kuçuradi İoanna, İnsan Hakları (Human Rights), İstanbul 2011. Ahmet Mumcu / Elif Küzeci, İnsan Hakları Ve Kamu Özgürlükleri, Ankara 2011. |
| 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 | 14 | 2 | 3 | 70 | |||
| Study Hours Out of Class | 14 | 0 | 2 | 28 | |||
| Midterms | 1 | 8 | 1 | 9 | |||
| Final | 1 | 17 | 1 | 18 | |||
| Total Workload | 125 | ||||||