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:

UNI155

Course Name:

Turkish Constitutional Law

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:

Face to face

Course Coordinator:

Dr. Öğr. Üy. MEHMET FATİH ÇINAR

Course Lecturer(s):

Asst.Prof. M.Fatih Çınar

Course Assistants:

Course Objective and Content

Course Objectives:

Objectives of the Turkish Constitutional Law course: to provide information about the concepts of constitutional law and the general regulation areas of constitutions, to provide students with basic knowledge of constitutional law. In addition, it is to ensure that he learns the history and development process of Turkish Constitutionalism. The aim of the course is to enable the student, who has become dominant in the constitutional literature, to comprehend the basic principles such as the state, nation, republic, democracy, sovereignty, human rights and freedoms, and the rule of law, determined by the 1982 Turkish Constitution. Within the scope of the course, it is aimed to concretize the subjects by making comments on the current constitutional issues and by making practical studies on the constitutional judiciary.

Course Content:

Within the scope of this course, the general principles and basic concepts of constitutional law are explained at a level that will be the basis for Turkish Constitutional Law studies. The Ottoman-Turkish constitutional developments, the basic features of the constitutions used by the Republic of Turkey until today's constitution, and the constitutional amendments are conveyed to the student as information about the history of the Turkish Constitution. The 1982 Constitution, which is in force today, is examined with all its parts, especially in the context of the structure and functions of the legislative, executive and judicial organs. The constitutionality review of the Constitutional Court, individual applications and criminal jurisdiction are among the topics covered in the course.

Learning Outcomes

The students who have succeeded in this course;
1) Students will have learned the basic concepts of constitutional law.
2) Students will know the basic constitutional concepts accepted by the current 1982 Constitution.
3) Students will have general information about the history of Turkish Constitutionalism.
4) Students will understand the functions and superiority of the Constitution of the Republic of Turkey.
5) Students will have basic knowledge about the Turkish Constitutional Judiciary and at a level to understand the Constitutional Court Decisions they have read.

Course Flow Plan

Week	Subject	Related Preparation
1)	Concept of Constitution, Sources of the Constitution, Founding Power
2)	Concept of State, Government Systems
3)	State Forms According to the Source and Structure of Sovereignty
4)	Democracy, Elections
5)	History of Turkish Constitutional Law (Ottoman Period)
6)	History of Turkish Constitutional Law (Republican Period)
7)	Basic Characteristics of the State According to the 1982 Constitution
8)	Midterm Exam
9)	Fundamental Rights and Duties regulated in the 1982 Constitution
10)	Legislative Body (Turkish Grand National Assembly)
11)	Executive Body (President; Deputy and Council of Ministers)
12)	Judicial Bodies (High Courts and Judicial Institutions)
13)	Constitutional Jurisdiction
14)	Anayasada Değişiklikleri Yapılması Usulu
15)	Final Exam

Sources

Course Notes / Textbooks:	Anayasa Mahkemesinin Ceza Yargı Yetkisi (5 ve 6.Bölümler)- (Nobel Akademik Yayınlar 2020 Dr.Öğr.Üyesi M.Fatih Çınar) Türk Anayasa Hukuku (Ekin Yayınları - Kemal Gözler)
References:	Ders Notları: Dr.Öğr.Üyesi M.Fatih ÇINAR

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
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	3			42
Study Hours Out of Class	15	3			45
Presentations / Seminar	14	2			28
Midterms	1	2			2
Final	1	3			3
Total Workload					120