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

Course Introduction and Application Information

Course Code:

UNI021

Course Name:

Leadership Strategies

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

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. 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 / 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	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