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:

UNI031

Course Name:

Technological Transformation in Defense Industry

Semester:

Fall

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:

Face to face

Course Coordinator:

Prof. Dr. FAHRİ ERENEL

Course Lecturer(s):

Prof.Dr. Fahri Erenel

Course Assistants:

Course Objective and Content

Course Objectives:

To create awareness by explaining the developments in our national defense industry to our students, to make them proud of the level reached by our country, to reveal different options for career road maps.

Course Content:

To examine the development process of our national defense industry, the legislation, human resources, organizational structure and financial resources of our defense industry, to analyze the necessity of a domestic and national defence industry with students, the defense industry. To provide information about the trainings given in our country, to examine technology and Resources and Development Management Activities, to analyze the project management process, clustering and completed project processes, to introduce warfare, weapons and tools.

Learning Outcomes

The students who have succeeded in this course;
1) Knowing why a national and domestic defence industry is necessary.
2) Analysing how the level of our industry reached its currect situation within the historical process.
3) Being informed about the projects carried out under the concept of project management.
4) Knowing the activities of Resources and Development Management Activities and technology management.
5) Knowing how to monitor and analyse developments in the field of defense industry

Course Flow Plan

Week	Subject	Related Preparation
1)	-Information on how the course is processed -The evolution of war -The development process of our defense industry
2)	-Definition of defense industry, market characteristics of defense industry, characteristics of defense industry products, characteristics of defense industry firms, importance of defense industry
3)	-Our defense industry facilities and export capacity
4)	-Human resources management and needs in defense industry
5)	- Resources and Development Management Activities and technology management in defense industry
6)	-Introducing our original land warfare weapons and vehicles (Altay tank, storm howitzes, national infantry rifle, etc.)
7)	An Overview
8)	Midterm Exam
9)	Introducing our original air warfare weapons and vehicles (attack helicopter, unmanned aerial vehicles, etc.)
10)	- Introducing the original naval warfare weapons and vehicles (National ship, Anatolian amphibian ship, etc.)
11)	-Robotic systems and artificial intelligence studies
12)	- Cyber security
13)	- Military of the future
14)	- Anti-terrorism, Euphrates Shield and Olive branch operation and weapon systems
15)	An Overview
16)	Final Exam

Sources

Course Notes / Textbooks:	Savunma Sanayi Başkanlığı Web Sayfası Defence Industry Directorate Web Page Savunma Teknolojileri Merkezi Web Sayfası Defence Technology Center Web Page
References:	Savunma Sanayi Alanı İle İlgili Web Sayfaları Web pages related to defense industry area

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	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	14	3			42
Study Hours Out of Class	14	3			42
Presentations / Seminar	4	2			8
Homework Assignments	1	8			8
Quizzes	2	2			4
Midterms	1	4			4
Final	1	6			6
Total Workload					114