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

Course Introduction and Application Information

Course Code:

UNI095

Course Name:

Career Development Planning and Management

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:

E-Learning

Course Coordinator:

Dr. Öğr. Üy. HİLAL ÇAKAR ÖZCAN

Course Lecturer(s):

HİLAL ÇAKAR

Course Assistants:

Course Objective and Content

Course Objectives:

Introducing career methods to help students adapt to the rapidly changing economic, social, cultural, ethical and legal conditions of the business world and to gain the ability to adapt them to their own lives. As the highly motivated employees who can predict the future, know what is waiting for them, determine their goals, and aim to ensure that they have the necessary knowledge and equipment to devote themselves to their jobs.

Course Content:

Career concept, career planning and stages,Individual career development, developing a personal career strategy,Career planning model, career options related to teaching fields; Preparing a curriculum vitae (CV) and types of résumé, CV format and examples, Important points to keep in minds while preparing a CV, Make cover letters for resumes introducing theirselves, promotional letters, methods and types of job interview preparation to job interview, and stages, Situations that may be encountered in interviews; Question types, body language signs.

Learning Outcomes

The students who have succeeded in this course;
1) 1. Be able to explain the principles underlying career planning
2) 2. Improve their personal profile by ascertaining their interests.
3) 3. Develop career goals that are achievable to get the most appropriate jobs for them.
4) 4. Discover appropriate career options, job types, and position requirements in the selected sectors.
5) 5. Improve interaction/ communication skills
6) 6. Prepare documents such as job application, letter of intent, resume etc

Course Flow Plan

Week	Subject	Related Preparation
1)	What is career management?	-
2)	Career Planning and Development	-
3)	Career Planning and Development	-
3)	Career Planning and Development	-
4)	Career stages: to know your personal preferences	-
5)	Career tendencies in the world	-
6)	What the business orld expects from unexperienced graduates?	-
7)	How to create a good resume, a cover letter and a thank you letter	-
8)	Midterm Exam	-
9)	How to make an impressive job interview. Interview techniques, research business techniques	-
10)	Basic concepts of performance management	-
11)	Time management	-
12)	Professional etics: What is wrongdoing?	-
13)	Professional etics: What is wrongdoing? How to avoid whistleblowing?	-
14)	General review	-
15)	Fınal Exam	-

Sources

Course Notes / Textbooks:

Bulunmamaktadır.

References:

Ünsal, P. (2015). Kariyeri Gelişimi Kuramları ve Kariyer Danışmanlığı.
Ankara: Nobel Yayın Dağıtım.
Erdoğmuş N. (2003). Kariyer Geliştirme: Kuram ve Uygulama.
Ankara: Nobel Yayın Dağıtım.
Kuzgun, Y. (2014). Meslek Gelişimi ve Danışmanlığı (4. Baskı).
Ankara: Nobel Yayın Dağıtım.
Bedük, A. ve Mete, O. (2007). Kariyerinize C Vitamini. İş Görüşmesi
ve Özgeçmiş Yazma Teknikleri. Ankara: Gazi Kitabevi.
Soysal, S. (1997). İş Ararken Etkili Özgeçmiş Yazmanın ve Başarılı
Görüşmeler Yapmanın Yolları. İstanbul: Remzi Kitabevi.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6
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	1	% 10
Midterms	1	% 30
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	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	1	42			42
Homework Assignments	1	18			18
Midterms	1	25			25
Final	1	40			40
Total Workload					125