Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI155 | ||||
Course Name: | Turkish Constitutional Law | ||||
Semester: |
Fall Spring |
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Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
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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 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. |
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. |
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 |
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 Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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Program Outcomes | ||||||||||||||
1) Have information about food components and additives and use this information in production. | ||||||||||||||
2) Has knowledge about food legislation and professional ethics. | ||||||||||||||
3) Evaluates the knowledge learned in food laboratories at production and quality control points. | ||||||||||||||
4) Can determine the risk factors in food production stages. | ||||||||||||||
5) Can provide hygiene, sanitation conditions in food sector. | ||||||||||||||
6) Have knowledge about occupational safety in food industry. | ||||||||||||||
7) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
8) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | ||||||||||||||
10) Use current techniques in the field of food technology. | ||||||||||||||
11) Identifies problems, generates and presents solutions. | ||||||||||||||
12) Has an awareness of the legal consequences of technological applications and professional ethics. | ||||||||||||||
13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | ||||||||||||||
14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Have information about food components and additives and use this information in production. | |
2) | Has knowledge about food legislation and professional ethics. | |
3) | Evaluates the knowledge learned in food laboratories at production and quality control points. | |
4) | Can determine the risk factors in food production stages. | |
5) | Can provide hygiene, sanitation conditions in food sector. | |
6) | Have knowledge about occupational safety in food industry. | |
7) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
8) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
9) | Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | |
10) | Use current techniques in the field of food technology. | |
11) | Identifies problems, generates and presents solutions. | |
12) | Has an awareness of the legal consequences of technological applications and professional ethics. | |
13) | Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | |
14) | Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
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 | 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 |