Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI034

Course Name:

Management Skills

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Dr. Öğr. Üy. GÜLSÜM GÖKGÖZ

Course Lecturer(s):

Dr. Öğr. Üy. Yasemin Torun

Course Assistants:

Course Objective and Content

Course Objectives:

s to introduce the participants to the basic concepts of business and the sub-systems of the business, such as marketing, production, accounting, finance, R&D, public relations functions, and to teach them about leadership management knowledge and skills within the framework of modern management approaches.
The ”Management Skills“ course, in which students are taught the necessary skills and practices in order to take successful steps in the process of change and teach good results, focuses on the employee-manager relationship in the changing business world.

Course Content:

This course is encompasses basic management/management skills, decision making and problem solving, groups & teams and management, motivation and motivation management, delegation, leadership approaches, leadership and managerial identity.

Learning Outcomes

The students who have succeeded in this course;
1) Explains the relationship between manager and related concepts.
2) Understand and link the evolutionary process of manager and leadership theories.
3) Interpret the effects of the manager inside and outside the business.
4) Understands the manager's decision-making process and employee relations.
5) Explains the changing roles of the manager.
6) Understands the causes of conflicts in the workplace and knows conflict management strategies.
7) Applies the principles of time management.
8) Knows the value of communication at workplace

Course Flow Plan

Week	Subject	Related Preparation
1)	Basic Concepts, Factors of Production, Relationship of Business Science with Other Branches, Types of Business
2)	Objectives of the Business, Environment of the Business, Classification and Establishment of Businesses
3)	Economic Systems in which Businesses Operate, Competition, Metrics Showing the Performance of Businesses (capacity, break-even analysis, efficiency)
4)	Business Ethics and Social Responsibility
5)	Business Functions: Historical development of management (Classical, Neoclassical, Modern approaches)
6)	Business Functions: Functions of Management 1 (Planning, Decision Making)
7)	Business Functions: Functions of Management2 (Organizing, Coordinating, Controlling)
8)	Midterm Exam
9)	Business Functions: Marketing
10)	Business Functions: Production / Logistics
11)	Business Functions: Human Resources
12)	Business Functions: Accounting / Finance
13)	Business Functions: Public Relations / R&D
14)	New Trends in Business Life
15)	Final Sınavı

Sources

Course Notes / Textbooks:	Koçel, Tamer. İşletme Yöneticiliği, (2018). 17.Baskı, İstanbul: Beta yayınları Ataman, Göksel. İşletme Yönetimi: Temel Kavramlar & Yeni Yaklaşımlar, (2009). 3. Baskı, İstanbul: Türkmen Kitabevi
References:	Ders Notları Lecturer's handouts

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7	8
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.

Course - Learning Outcome Relationship

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.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 20
Midterms	1	% 40
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	14	56
Study Hours Out of Class	5	5
Presentations / Seminar	1	6
Project	4	12
Midterms	4	18
Final	3	20
Total Workload		117