| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | UNI158 | ||||
| Course Name: | General Training Knowledge | ||||
| 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: | E-Learning | ||||
| Course Coordinator: | Öğr. Gör. KÜBRA KARDEŞ | ||||
| Course Lecturer(s): | Lecturer Kubra KARDES | ||||
| Course Assistants: |
| Course Objectives: | The aim of the course, students; It is to gain the knowledge and skills to apply a general training program by using the knowledge about the training principles and methods. |
| Course Content: | This course covers the basic concepts of training, the features aimed to be developed by training, the effect of training on the organism, training planning principles, the relationship between load and rest and general load principles, conditional features and training methods. |
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The students who have succeeded in this course;
1) Defines the basic concepts of training science. 2) Explains training principles and methods. 3) Discusses the effect of training on motoric properties. 4) Explain the effects of the relationship between loading and resting on performance. 5) Implements the training program by using the knowledge about training principles and methods. |
| Week | Subject | Related Preparation |
| 1) | Introduction to the Course, Training, Training Science and Basic Concepts | |
| 2) | Principles of Training | |
| 3) | Energy Systems | |
| 4) | The Effect of Training on the Organism | |
| 5) | Scope (Volume) and Loading Intensity in Training | |
| 6) | Physical Fitness | |
| 7) | The Relationship between Loading and Resting in Performance, Recovery, Correct Training, and Quality of Training | |
| 8) | Midterm Exam | |
| 9) | Definition and Classification of Force, Factors Affecting Strength, Strength Training | |
| 10) | Definition of Endurance, Classification and Factors Affecting Endurance, Endurance Training | |
| 11) | Speed Definition and Classification, Factors Affecting Speed, Speed Trainings | |
| 12) | Definition and Classification of Flexibility, Factors Affecting Flexibility, Flexibility Trainings | |
| 13) | Definition and Classification of Coordination, Factors Affecting Coordination, Coordination Trainings | |
| 14) | Plyometric Trainings | |
| 15) | Final Exam | |
| 16) | Final Exam |
| Course Notes / Textbooks: | Ders notları haftalık verilecektir. |
| References: | Antrenman Bilgisi ve Sporcu Sağlığı, Nobel akademik yayıncılık, Ferrin İlbay Yalnız |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 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. | |||||||||||||||
| 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. |
| 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 | Workload |
| Course Hours | 13 | 39 |
| Study Hours Out of Class | 15 | 86 |
| Midterms | 1 | 1 |
| Final | 1 | 1 |
| Total Workload | 127 | |