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:

UNI033

Course Name:

International Organizations

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

Turkish

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. YUSUF ERBAY

Course Lecturer(s):

Dr. Öğr. Üy. EYLÜL BEYZA ÇİFTÇİ

Course Assistants:

Course Objective and Content

Course Objectives:

The aim of the lesson for each student;
The number of international organizations that are among the most active and indispensable members of the world system is increasing rapidly. The aim of the course is to explain the reasons for the need for international organizations; the emergence and historical development of these organizations; its types, functioning and organs; their legal structures and powers; the roles they play and the functions they fulfill in global politics; It aims to explain their relations and interactions with states.

Course Content:

Starting from the 19th century, international organizations started to take place in the international system as well as states. Global and regional international organizations, established with the aim of eliminating the disasters caused by the two world wars and the negativities they caused, added a new dimension to international relations.

Learning Outcomes

The students who have succeeded in this course;
1) Drawing the historical process and theoretical framework of international organizations and dealing with their general structures and functions.
2) Examination of international organizations such as the United Nations, European Union, Council of Europe and NATO, which play an important role in the resolution of international and regional conflicts today.
3) Providing students to make preliminary studies and prepare presentations on the topics to be covered in the course in order to improve their research, analysis and presentation skills.
4) Ensuring that the teaching method of the course gains an interactive feature that includes mutual discussions with the participation of the students.

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction
2)	The past of international organizations and their role in today's world.
3)	Definitions, evaluations and approaches about international organizations.
4)	Globalization, the concept of global governance and the elements and actors of global governance.
5)	Types of international organizations.
6)	Universal international organizations: League of Nations
7)	Universal international organizations: United Nations
8)	Regional international organizations, 1: Territoriality and the European Union; the path from the economic community to political integration.
9)	Regional international organizations, 2: Council of Europe, framework of democracy and human rights;
10)	NATO is the defense mechanism of western countries.
11)	International organizations under the umbrella of the UN: WHO, ILO, UNCTAD, IMF, GATT, UNESCO, FAO.
12)	Other International Organizations: OECD, OSCE, NAFTA, OPEC, OIC, OUA and ASEAN
13)	The place of non-governmental organizations in the international system as non-governmental international organizations.
14)	General evaluation
15)	Final

Sources

Course Notes / Textbooks:

A.LeRoy Bennett ve James K. Oliver (2002), International Organizations, Principles and
Issues, Seventh Edition, Pearson Education, New Jersey.
Margaret P. Karns and Karen A. Mingst, International Organizations, The Politics and Process of Global Governance, Boulder, Lynne Rienner, 2010.
Şaban Çalış, Birol Akgün ve Önder Kutlu (der.) (2006), Uluslararası Örgütler ve Türkiye, Çizgi Yayınları, Konya.
Mehmet Hasgüler ve Mehmet B. Uludağ (2012), Uluslararası Örgütler, Tarihçe-
Organlar-Belgeler-Politikalar, 5.Basım, Alfa, İstanbul.
Cengiz Başak (2010), Uluslararası Örgütler, Seçkin Yayıncılık, Ankara.

References:

Uluslararası Örgütlerin Kuruluş Anlaşmaları
Uluslararası Örgütlerin İnternet Siteleri

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
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
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	14	42
Study Hours Out of Class	14	14
Midterms	8	28
Final	14	34
Total Workload		118