Food Technology Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI077

Course Name:

Gender

Semester:

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:

Face to face

Course Coordinator:

Dr. Öğr. Üy. EZGİ ILDIRIM

Course Lecturer(s):

Dr. Ezgi Ildırım

Course Assistants:

Course Objective and Content

Course Objectives:	The aim of this course is to provide students the theoretical and empirical literature related to the development of gender roles and is to enable students to link these theoretical and empirical knowledge with daily life events by workshops and watching and discussing movies.
Course Content:	The basic concepts and theories related to gender roles, the relations between gender roles and family, education, the body, media, violence, and city life, movie analyses and linking the basic gender role concepts and theories with daily life events.

Learning Outcomes

The students who have succeeded in this course;
1) Comprehends the main concepts and feminist theories in relation to gender.
2) Comprehends the differences between biological and cultural views of gender roles.
3) Comprehends the coping strategies with gender inequality.
4) Comprehends the aspects of gender ideology in different areas of daily life.

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction	---
2)	Gender, city and women	Psychology of Women and Gender by Miriam Liss, Kate Richmond, Mindy J. Erchull, Norton & Company, 2019. Psychology of Gender, by Vicki S. Helgeson, Routledge, 2017.
3)	Workshop and discussion	---
4)	Workshop and discussion
5)	Basic concepts	Psychology of Women and Gender by Miriam Liss, Kate Richmond, Mindy J. Erchull, Norton & Company, 2019. Psychology of Gender, by Vicki S. Helgeson, Routledge, 2017.
6)	Theoretical approaches	---
7)	Gender and family	Psychology of Women and Gender by Miriam Liss, Kate Richmond, Mindy J. Erchull, Norton & Company, 2019. Psychology of Gender, by Vicki S. Helgeson, Routledge, 2017.
8)	Midterm
9)	Gender and body	---
10)	Gender and media
11)	Gender, city and women
12)	Gender and violence
13)	Gender research I	--
14)	Gender research II
15)	Final exam

Sources

Course Notes / Textbooks:	Psychology of Women and Gender by Miriam Liss, Kate Richmond, Mindy J. Erchull, Norton & Company, 2019.
References:	Psychology of Gender, by Vicki S. Helgeson, Routledge, 2017.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
Program Outcomes
1) Have information about food components and additives and use this information in production.
2) Has knowledge about food legislation and professional ethics.
3) Evaluates the knowledge learned in food laboratories at production and quality control points.
4) Can determine the risk factors in food production stages.
5) Can provide hygiene, sanitation conditions in food sector.
6) Have knowledge about occupational safety in food industry.
7) Uses the necessary equipment for food safety and quality control in food laboratories.
8) Uses the necessary equipment for food safety and quality control in food laboratories.
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods.
10) Use current techniques in the field of food technology.
11) Identifies problems, generates and presents solutions.
12) Has an awareness of the legal consequences of technological applications and professional ethics.
13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level.
14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Have information about food components and additives and use this information in production.
2)	Has knowledge about food legislation and professional ethics.
3)	Evaluates the knowledge learned in food laboratories at production and quality control points.
4)	Can determine the risk factors in food production stages.
5)	Can provide hygiene, sanitation conditions in food sector.
6)	Have knowledge about occupational safety in food industry.
7)	Uses the necessary equipment for food safety and quality control in food laboratories.
8)	Uses the necessary equipment for food safety and quality control in food laboratories.
9)	Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods.
10)	Use current techniques in the field of food technology.
11)	Identifies problems, generates and presents solutions.
12)	Has an awareness of the legal consequences of technological applications and professional ethics.
13)	Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level.
14)	Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field.

Assessment & Grading

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

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	13	39
Midterms	1	36
Final	1	50
Total Workload		125