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

Course Introduction and Application Information

Course Code:

UNI377

Course Name:

Law, Politics and Society

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

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

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Prof. Dr. İŞTAR GÖZAYDIN

Course Lecturer(s):

Prof. Dr. İştar Gözaydın

Course Assistants:

Course Objective and Content

Course Objectives:	The aim of the Law, Politics and Society course is to provide participants with basic knowledge and skills in the interactions of state, modernity, law and society. This course focuses on the general knowledge necessary to provide students with an awareness of political and social relations in the world and country in which they live.
Course Content:	This course includes basic information about the concepts of law, state, politics and society and the relations between them.

Learning Outcomes

The students who have succeeded in this course;
1) 1. Explains law, state and society and related concepts and the relations between them. law.
2) Have knowledge about the historical processes related to law, state and society.
3) Interprets the effects of law and politics on society in the process of modernity.
4) Understands the position of the individual within the framework of law and politics.
5) Explains the changing roles of law, state and society and the individual.
6) Read the differentiations in world and national politics with the concepts of law.

Course Flow Plan

Week	Subject	Related Preparation
1)	What is modernity? Nation and nation state
2)	What is law? What is politics? What are rights?
3)	The State
4)	Political systems
5)	Democracy
6)	Rights/human rights/categories
7)	Civil society/public opinion
8)	mid-term
9)	Political parties and elections
10)	Constitutions
11)	Law and judiciary
12)	Legislative power
13)	Executive power
14)	Bureaucracy

Sources

Course Notes / Textbooks:	Andrew Heywood (2022). Siyaset
References:	course notes

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6
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
Homework Assignments	1	% 30
Midterms	1	% 30
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	15	45
Homework Assignments	3	7
Midterms	8	26
Final	8	38
Total Workload		116