Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI044 | ||||
Course Name: | Business Ethics | ||||
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: | E-Learning | ||||
Course Coordinator: | Prof. Dr. MİNE MUKADDES AFACAN FINDIKLI | ||||
Course Lecturer(s): | Prof. Dr. MİNE AFACAN FINDIKLI | ||||
Course Assistants: |
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. |
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. |
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 | - |
Course Notes / Textbooks: | Gavai, A.K.. Business Ethics, Global Media, 2009. |
References: | Gavai, A.K.. Business Ethics, Global Media, 2009. |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
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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 |
Presentation | 1 | % 20 |
Midterms | 1 | % 35 |
Final | 1 | % 45 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 55 | |
PERCENTAGE OF FINAL WORK | % 45 | |
total | % 100 |
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 |