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

Course Introduction and Application Information

Course Code:

UNI047

Course Name:

Employee Behaviors in Health 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:

Associate

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

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Dr. Öğr. Üy. TUĞBA YEŞİLYURT

Course Lecturer(s):

Dr. Öğr. Ü. Yasemin TORUN

Course Assistants:

Course Objective and Content

Course Objectives:	The course aims to provide students to understand, analyze and develop solutions to organizational problems by informing them about the behaviors and attitudes they may encounter in business life
Course Content:	Attitudes and job satisfaction; emotions and moods; personality and values; perception and attribution process; motivation and leadership; group and team working; power and politics in organizations

Learning Outcomes

The students who have succeeded in this course;
1) learn organizational behavior concepts
2) can explain human behavior in organizations
3) can apply the theoretical knowledge about organational behaviour in order to solve behavioral and managerial problems
4) • can analyze behavioral and managerial problems at individuals, groups andorganizational level.
5) can devolope solutions to undesired behaviors and problems in the organizational life

Course Flow Plan

Week	Subject	Related Preparation
1)	Meet & Greet &Introduction of the syllabus and curriculum
2)	Attitudes & Job Satisfaction
3)	Emotions & Moods
4)	Personality & Values
5)	Personality Types in the Organizations
6)	Perception and Perception Errors
7)	Attribution & Attribution Errors
8)	Fundamentals of Motivation
9)	Motivation
10)	Groups ın Organizations
11)	Teams ın Organizations
12)	Fundamentals of Leadership
13)	Leadership Styles
14)	Power & Politics in Organizations
15)	Finals Week
16)	Finals Week

Sources

Course Notes / Textbooks:	Sağlık Kurumlarında Örgütsel Davranış - Araştırma ve Olgularla, Siyasal yayınevi,
References:	Lecturer's notes / Öğretim üyesi notları

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
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
Homework Assignments	3	% 30
Presentation	1	% 20
Project	1	% 20
Final	1	% 30
total		% 100
PERCENTAGE OF SEMESTER WORK		% 70
PERCENTAGE OF FINAL WORK		% 30
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	14	56
Quizzes	12	30
Final	14	30
Total Workload		116