| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | UNI033 | ||||
| Course Name: | International Organizations | ||||
| Semester: |
Fall Spring |
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| Course Credits: |
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| Language of instruction: | Turkish | ||||
| 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. YUSUF ERBAY | ||||
| Course Lecturer(s): |
Prof. Dr. YUSUF ERBAY Dr. Öğr. Üy. FATEME AYŞİN ANKA Dr. Öğr. Üy. EYLÜL BEYZA ÇİFTÇİ |
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| Course Assistants: |
| 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. |
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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. |
| 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 |
| 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 Learning Outcomes | 1 |
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3 |
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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 |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| 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 | |