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:

UNI044

Course Name:

Business Ethics

Semester:

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:

E-Learning

Course Coordinator:

Prof. Dr. MİNE MUKADDES AFACAN FINDIKLI

Course Lecturer(s):

Prof. Dr. MİNE AFACAN FINDIKLI

Course Assistants:

Course Objective and Content

Course Objectives:

The intensity of competition increases due to factors such as globalization, the development of information and communication technologies, rapid changes and uncertainty in the global environment. For this reason, the key for business management to maintain their existence with high performance is the realization of corporate strategies, organizational goals and objectives effectively and efficiently. In business life, where the spirit of capitalism is heavily dominated in the global market, it can be easily seen that the goals are often high profit rates. However, the understanding of business ethics should take part in all the process of the management levels. The main purpose of the course is to gain a perspective on the implementation of practices and processes within the framework of ethical decision-making and in accordance with business ethics.

Course Content:

Related issues and topics about to build up the awareness for ethics concepts in business life, to show the importance of business ethics implementations, to develop skills in participant to give business decisions concede ring the ethical values, to be able to evaluate business decisions using ethics values.

Learning Outcomes

The students who have succeeded in this course;
1) To develop a basic understanding of ethical issues
2) To be able to discuss the nature of ethical decision-making models.
3) To be a good citizen and a good business managers who work for the good of the public and the community.
4) To be able to understand and implement Ethics Codes and Code of Conduct of companies.

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction to the course / Conceptual and Theoretical Foundations of Ethics	ppt
2)	Ethics for Society, Institutions and Workers, Individuals: code of Conducts	ppt
3)	Ethical Decision Making & Models	ppt
4)	Institutionalization of Ethics: Steps to Establish Organizational Ethics	ppt
5)	Corporate Culture and Ethical Climate	ppt
6)	Corporate Governance and Ethics	ppt
7)	Corporate Social Responsibility and Ethics	ppt
8)	Ethical Leadership	ppt
9)	Midterm	Test
10)	Human Resources Management and Ethics	ppt
11)	Internal and External Reporting Mechanism	ppt
12)	Current Issues in Business Ethics	ppt
13)	Group Presentations	ppt
14)	Group presentaitons	ppt
15)	Final exam	-

Sources

Course Notes / Textbooks:	Gavai, A.K.. Business Ethics, Global Media, 2009.
References:	Gavai, A.K.. Business Ethics, Global Media, 2009.

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
Presentation	1	% 20
Midterms	1	% 35
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	Workload
Course Hours	14	42
Study Hours Out of Class	12	12
Presentations / Seminar	9	18
Midterms	3	21
Final	4	31
Total Workload		124