Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | UNI080 | ||||
Course Name: | Psychology Readings | ||||
Semester: |
Fall Spring |
||||
Course Credits: |
|
||||
Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
|
||||
Mode of Delivery: | Face to face | ||||
Course Coordinator: | Öğr. Gör. FATMA GÖRAL | ||||
Course Lecturer(s): | |||||
Course Assistants: |
Course Objectives: | This course aims to demarcate science and scientific from metaphysical thoughts, ideologies and pseudo-sciences. |
Course Content: | In this course, the characteristics of scientific knowledge and basic knowledge and skills related to scientific approaches will be examined. |
The students who have succeeded in this course;
1) To be able to explain the basic concepts of science 2) To be able to comprehend the necessity of scientific thinking in daily life 3) To be able to distinguish between a scientific product and a non-scientific product 4) To be able to express a question scientifically. 5) To be able to evaluate the subjects of psychology by a scientific point of view. |
Week | Subject | Related Preparation |
1) | Course Description and Introduction | - |
2) | Basic Concepts: Science, False Science, Non-Science and Pseudoscience | - |
3) | Scientific Criteria: Induction and Verifiability | - |
4) | Scientific Criteria: Deduction and Falsifiability | - |
5) | Characteristics of Pseudoscience | - |
6) | Types of Knowledge Acquisition: Scientific/Non-Scientific Approach | - |
6) | Types of Knowledge Acquisition: Scientific/Non-Scientific Approach | - |
7) | Psychology as a Science | - |
8) | Midterm Exam | - |
9) | Readings in Selected Topics | - |
10) | Readings in Selected Topics | - |
11) | Readings in Selected Topics | - |
12) | Readings in Selected Topics | - |
13) | Presentations | - |
14) | Presentations | - |
Course Notes / Textbooks: | -Bulduk, S. (2008). Psikolojide Deneysel Araştırma Yöntemleri, Çantay Kitabevi, İstanbul. -Uslu, F. (2011). Bilimselliğin Kriteri ve Sınırları Problemi- Bilim, Bilim Olmayan ve Sahte Bilim. Hitit Üniversitesi İlahiyat Fakültesi Dergisi, 10 (19), 5-35. |
References: | -Bulduk, S. (2008). Psikolojide Deneysel Araştırma Yöntemleri, Çantay Kitabevi, İstanbul. -Uslu, F. (2011). Bilimselliğin Kriteri ve Sınırları Problemi- Bilim, Bilim Olmayan ve Sahte Bilim. Hitit Üniversitesi İlahiyat Fakültesi Dergisi, 10 (19), 5-35. |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
|||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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. |
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 |
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 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 42 |
Midterms | 1 | 30 |
Final | 1 | 50 |
Total Workload | 122 |