| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | UNI021 | ||||
| Course Name: | Leadership Strategies | ||||
| Semester: | Spring | ||||
| Course Credits: |
|
||||
| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
|
||||
| Mode of Delivery: | E-Learning | ||||
| Course Coordinator: | Dr. Öğr. Üy. EMEL TÖRE | ||||
| Course Lecturer(s): | Ögrt.Gör.Dr.Emel Töre | ||||
| Course Assistants: |
| Course Objectives: | Basic concepts of leadership, leadership styles, teories, crisis & leadership, strategic leadership, gender & leadership, entrepreneur leadership, ethical leadership topics will be discussed. |
| 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. |
|
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. |
| 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 |
| Course Notes / Textbooks: | Liderlik, Kadri Mirze |
| References: | - Öğretim üyesi ders notları |
| 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. | |||||||||||||||
| 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 |
| Attendance | 14 | % 10 |
| Midterms | 1 | % 40 |
| Final | 1 | % 50 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 14 | 56 |
| Study Hours Out of Class | 13 | 26 |
| Midterms | 2 | 20 |
| Final | 5 | 25 |
| Total Workload | 127 | |