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:

UNI021

Course Name:

Leadership Strategies

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

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:

E-Learning

Course Coordinator:

Prof. Dr. FAHRİ ERENEL

Course Lecturer(s):

Assoc.Dr. Fahri Erenel

Course Assistants:

Course Objective and Content

Course Objectives:	Basic concepts of leadership, leadership styles, teories, crisis & leadership, strategic leadership, gender & leadership, entrepreneur leadership, ethical leadership topics will be discussed. Case studies will be analyzed.
Course Content:	Basic concepts of leadership, leadership styles, teories, crisis & leadership, strategic leadership, gender & leadership, entrepreneur leadership, ethical leadership topics will be discussed. Case studies will be analyzed.

Learning Outcomes

The students who have succeeded in this course;
1) Learn the basic concepts of leadership and leadership theories.
2) Know the current leadership styles and characteristics.
3) Understand and analyze the relationship between leader & followers.
4) With the case studies, theoretical knowledge will be gathered.
5) Analyse the ledership examples and evaluate them.

Course Flow Plan

Week	Subject	Related Preparation
1)	Strategic Leadership	Liderlik Çalışmaları, Editör: M. Leyla Yıldız, Beta Basım Yayın,2013
1)	Information About The Lecture On Leadership and Leadership from Different Perspectives	Liderlik Çalışmaları, Editör: M. Leyla Yıldız, Beta Basım Yayın,2013
2)	On Leadership and Leadership from Different Perspectives Bad leaders, Poor Leaders	Liderlik Güncel Konular ve Yaklaşımlar, İ Bakan, İ.F. Doğan, Gazi Kitapevi,2013
3)	Leadership Theories and Leadership Stories	Liderlik Kuramlar ve Yeni Bakış Açıları, Hakan Vahit Erkutlu, Efil efil Yayınevi,2014
4)	Leadership, Change and Innovation	Liderlik Çalışmaları, Editör: M. Leyla Yıldız, Beta Basım Yayın,2013
5)	Leadership and Motivation Relationship	Liderlik Güncel Konular ve Yaklaşımlar, İ Bakan, İ.F. Doğan, Gazi Kitapevi,2013
6)	Strategic Leadership	Liderlik Güncel Konular ve Yaklaşımlar, İ Bakan, İ.F. Doğan, Gazi Kitapevi,2013
7)	Team Work and Leadership	-Ekip Çalışması ve Liderlik, A. Baltaş, Remzi Kitabevi,2002
8)	Cem Kozlu-Leader's Tool Bag	Liderin Takım Çantası: Cem Kozlu, Remzi Kitapevi,2013
9)	Atatürk and Leadership	-Liderlik Güncel Konular ve Yaklaşımlar, İ Bakan, İ.F. Doğan, Gazi Kitapevi,2013
10)	Matsusitha Leadership	Matsusitha Liderliği
11)	Personality and Leadership	Liderlik Güncel Konular ve Yaklaşımlar, İ Bakan, İ.F. Doğan, Gazi Kitapevi,2013
12)	Current Leadership Approaches	Liderlik Güncel Konular ve Yaklaşımlar, İ Bakan, İ.F. Doğan, Gazi Kitapevi,2013
13)	Organizational Culture and Leadership	Liderlik Çalışmaları, Editör: M. Leyla Yıldız, Beta Basım Yayın,2013
14)	Decision Making, Risk Taking and Leadership	Liderlik Güncel Konular ve Yaklaşımlar, İ Bakan, İ.F. Doğan, Gazi Kitapevi,2013
15)	Final Exam

Sources

Course Notes / Textbooks:

Liderlik Çalışmaları, Editör: M. Leyla Yıldız, Beta Basım Yayın, 2013

References:

-Liderlik Yasaları, Maxwell, J.C., Beyaz Yayınları, 2013
-Liderlik Güncel Konular ve Yaklaşımlar, İ Bakan, İ.F. Doğan, Gazi Kitapevi, 2013
-Ekip Çalışması ve Liderlik, A. Baltaş, Remzi Kitabevi, 2002
-Liderlik Kuramlar ve Yeni Bakış Açıları, Hakan Vahit Erkutlu, Efil efil Yayınevi, 2014
-Liderin Takım Çantası: Cem Kozlu, Remzi Kitapevi, 2013
-Konfüçyüs ve Liderlik: John Adair, Babıali Kültür Yayıncılığı, 2014
-Savaş Sanatı, Sun Tzu, Çev.: Şule Kılıçarslan, Form Yayınları, 1992

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
Attendance	14	% 10
Homework Assignments	1	% 15
Midterms	1	% 30
Final	1	% 45
total		% 100
PERCENTAGE OF SEMESTER WORK		% 55
PERCENTAGE OF FINAL WORK		% 45
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	14	56
Homework Assignments	5	20
Midterms	2	20
Final	5	30
Total Workload		126