| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | UNI031 | ||||
| Course Name: | Technological Transformation in Defense Industry | ||||
| Semester: |
Fall Spring |
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| Course Credits: |
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| Language of instruction: | |||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Prof. Dr. FAHRİ ERENEL | ||||
| Course Lecturer(s): | Prof.Dr. Fahri Erenel | ||||
| Course Assistants: |
| 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. |
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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 |
| 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 |
| 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 Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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| 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 |
| Homework Assignments | 1 | % 15 |
| Midterms | 1 | % 30 |
| Final | 1 | % 45 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 55 | |
| PERCENTAGE OF FINAL WORK | % 45 | |
| total | % 100 | |
| 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 | ||||||