Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

UNI338

Course Name:

Database Management Systems

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. AHMET SELİM ÖVER

Course Lecturer(s):

Öğr. Gör. Ahmet Selim Över

Course Assistants:

Course Objective and Content

Course Objectives:	In this course, it is aimed to understand basic concepts of database management systems, writing complex and nested SQL commands, develop ability to manage and design relational database systems
Course Content:	Database Management Systems, Relational Database Management Systems, Normalization Rules, SQL commands, Entity-Relation(ER) Modelsi Database Design Theory, Applications of Database Management Systems

Learning Outcomes

The students who have succeeded in this course;
1) To comprehend the basic of database management systems, creating table, understanding data types and scopes, creating index, understanding properties of primary key and foreign key in tables
2) To design relational database that any software will use at the background.
3) To be able to write basic queries with SQL commands.
4) To be able to write advanced queries with nested SQL commands
5) To be able to extract the ER(Entity-Relation) model of a database

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction to Database Management Systems	No prior preparation is required.
2)	Introduction to Relational Database Management Systems	No prior preparation is required.
3)	Creating SQL Table, Introduction to Declare structure.	No prior preparation is required.
4)	SQL(Structured Query Language), SELECT commands and usage ORDER BY, BETWEEN, WHERE with SELECT.	No prior preparation is required.
5)	SQL(Structured Query Language), INSERT, UPDATE, DELETE commands	No prior preparation is required.
6)	SQL date and time functions	No prior preparation is required.
7)	SQL aggregate functions(COUNT, AVG, SUM, MIN, MAX etc.)	No prior preparation is required.
8)	Midterm	1-7. Week Repeat
9)	SQL aggregate functions	No prior preparation is required.
10)	Nested SQL commands, combine rows from two or more tables, based on relational field between them	No prior preparation is required.
11)	UNION command and JOIN commands, usage of HAVING and EXISTS	No prior preparation is required.
12)	Creating Views and Procedures	No prior preparation is required.
13)	View and Procedure creation continued	12. Week Repeat
14)	General topic repetition and question solutions	1-14
15)	Final	1-14. Week Repeat

Sources

Course Notes / Textbooks:	Veritabanı Yönetim Sistemleri - Turgut Özseven / EKİN KİTABEVİ YAYINLARI
References:	Ömer Faruk Çolakoğlu – SQL Öğreniyorum Link:https://www.btkakademi.gov.tr/portal/course/uygulamalarla-sql-oegreniyorum-8249 Engin Demiroğ – SQL Kursu Link: https://www.udemy.com/course/sql-kursu

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Define and explain the general concepts related to gastronomy and culinary arts.
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
6) Dominates the terminology of food and beverage.
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
12) Follow current developments in the field and profession.
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.
17) Prepares meals of Turkish and different country cuisines.
18) 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.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define and explain the general concepts related to gastronomy and culinary arts.	3
2)	Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.	3
3)	Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.	3
4)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.	3
5)	To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.	3
6)	Dominates the terminology of food and beverage.	3
7)	Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.	3
8)	Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.	2
9)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	3
10)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	3
11)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	3
12)	Follow current developments in the field and profession.	2
13)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	2
14)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.	3
15)	Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.	3
16)	Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	3
17)	Prepares meals of Turkish and different country cuisines.	3
18)	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.	3

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 15
Midterms	1	% 35
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
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	3	15	2		51
Homework Assignments	1	15	1		16
Midterms	1	25	2		27
Final	1	30	2		32
Total Workload					126