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

Course Introduction and Application Information

Course Code:

UNI097

Course Name:

Criminology

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:

Öğr. Gör. VEHBİ DOĞAN

Course Lecturer(s):

Öğ.Gör.Erkan ÇATIKOĞLU

Course Assistants:

Course Objective and Content

Course Objectives:	İntended to Criminology course, a person guilty of the students, who sin causes, conditions in the social life, the perpetrator's personality, level of education, in general, is to learn from the economic and cultural examination methods
Course Content:	Persons related to crime and criminal cases, the relationship between them, a science that studies all kinds of factors in terms of cause and effect, a criminology degree, examining the issue of crime will benefit from many disciplines.

Learning Outcomes

The students who have succeeded in this course;
1) Learn the basic concepts of criminology and its relationship with other disciplines.
2) The relationship between crime and criminals by using different criteria to examine cases in scientific terms.
3) To understand the historical development of science Criminology.
4) Several theories investigate the causes of crime and the relationship between crime and criminality in the light.
5) Examining the quantity and nature of the offense, to understand the impact on social change and criminality forms of crime.

Course Flow Plan

Week	Subject	Related Preparation
1)	Criminology is concerned with the crime phenomenon İmportance of criminolojy
2)	Criminology area: Sapic behavior and criminology and other disciplines with interest in common, What are the reasons people are interested in crime and criminals?
3)	In criminological research methods. Crime measuring method
4)	Experimental method and case study method.
5)	Life history, participating in events observation and monitoring methods
6)	The historical development of criminology: classical classical school and the school's point of view
7)	Review
8)	Midterm Exam
9)	Environment and created the first positivist/ positivist school studies.
10)	Chicago School and its effects
11)	Theories of Crime: biological and genetic theories
12)	Psychological theories./ Sociological theories
13)	Socio-psychological theories.
14)	An Overview
15)	FİNAL EXAM

Sources

Course Notes / Textbooks:	KRİMİNOLOJİ, FÜSUN SOKULLU AKINCI, BETA BASIM YAYIM, ANKARA, 12.BASKI, 2016.
References:	Ders 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
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	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	14	2	3		70
Study Hours Out of Class	14	0	2		28
Midterms	1	8	1		9
Final	1	17	1		18
Total Workload					125