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:

UNI161

Course Name:

Disabled and Sports

Semester:

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:

Öğr. Gör. KÜBRA KARDEŞ

Course Lecturer(s):

Doç.Dr. Yasemin Buran Çırak

Course Assistants:

Course Objective and Content

Course Objectives:	The aim of this course is to introduce sports adaptations, classification in sports, national and international sports organizations for individuals with special needs.
Course Content:	Disability related concepts Plan and program information according to the individual characteristics of the disabled student Appropriate material knowledge in sports practices of persons with disabilities Ability to take individual security measures during the event

Learning Outcomes

The students who have succeeded in this course;
1) Knows the concepts related to disability and sports.
2) Knows the changes in plans and programs according to the individual characteristics of the disabled student.
3) Knows the appropriate materials in sports practices of disabled individuals.
4) During the activity, individual can take security measures specific to the individual.

Course Flow Plan

Week	Subject	Related Preparation
1)	Disability related concepts	Ders sunumlarını okumak.
2)	Disability related concepts	Ders sunumlarını okumak.
3)	Plan and program according to the individual characteristics of the disabled student	Ders sunumlarını okumak.
4)	Plan and program according to the individual characteristics of the disabled student	Ders sunumlarını okumak.
5)	Appropriate materials in physical education and sports practices of persons with disabilities	Ders sunumlarını okumak.
6)	Appropriate materials in physical education and sports practices of persons with disabilities	Ders sunumlarını okumak.
7)	Midterm	Sınav
8)	Sports branches for the disabled	Ders sunumlarını okumak.
9)	Sports branches for the disabled	Ders sunumlarını okumak.
10)	Individual security measures during the event	Ders sunumlarını okumak.
11)	Individual security measures during the event	Ders sunumlarını okumak.
12)	Classification in sports for the disabled	Ders sunumlarını okumak.
13)	Classification in sports for the disabled	Ders sunumlarını okumak.
14)	Producing Activities for the Disabled	Ders sunumlarını okumak.
15)	Final	Final
16)	Final	Final

Sources

Course Notes / Textbooks:	Ders notları paylaşılacaktır.
References:	Dilara Sevimay Özer - Engelliler İçin Beden Eğitimi ve Spor

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
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
Application	10	0			0
Homework Assignments	20	0			0
Quizzes	5	0			0
Midterms	10	0			0
Final	15	0			0
Total Workload					0