Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

UNI096

Course Name:

Professional Ethics

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:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. 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:	The aim of this course; Students will be able to evaluate the concepts of ethics, ethics and social responsibility, to learn about ethical approaches and to provide information about the applications of today's businesses in this field.
Course Content:	Ethical and Moral Concepts, Historical Process of Ethics, The Importance of Business Ethics, Business Ethics and Ethical Approaches, Ethical Decision Making and Ethical Leadership in Organizations, Ethics in Organizations and Its Importance, Education and Code of Ethics in terms of Business Ethics

Learning Outcomes

The students who have succeeded in this course;
1) 1.Evaluation of ethical and moral concepts
2) 2. To learn ethical approaches in business life
3) 3. Evaluation of ethical problems in business
4) 4. Evaluation of managerial and ethical relationship
5) 5. Assessment of Corporate Social Responsibility policies of business

Course Flow Plan

Week	Subject	Related Preparation
1)	Concept and Principles of Professional Ethics	-
1)	Ethics and Morality Concepts	-
2)	Ethics and Morality Concepts	-
3)	Ethics-Society Relationship, Consequences of Ethical Values	-
4)	Ethics-Society Relationship, Consequences of Ethical Value	-
5)	Social Degeneration	-
6)	Concept and Principles of Professional Ethics	-
7)	Concept and Principles of Professional Ethics	-
8)	MIDTERM EXAM	-
9)	Ethical and unethical issues in business life	-
9)	Ethical and unethical issues in business life	-
10)	Ethical and unethical issues in business life	-
11)	Consequences of Appropriate Behaviors in Occupational Degeneration and Business Ethics	-
12)	Providing Ethical Environment in the Workplace (Ethical Principles in Different Professions and Ethical Profiles of Employees)	-
13)	Ethical Leadership and Business Ethics	-
14)	Corporate social responsibility	-

Sources

Course Notes / Textbooks:	Bulunmamaktadır.
References:	Sökmen, A. (2016). Meslek Etiği Örgütsel ve Yönetsel Etik Kurumsal Sosyal Sorumluluk. Detay Yayıncılık

Course - Program Learning Outcome Relationship

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.

Course - Learning Outcome Relationship

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

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