| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | UNI161 | ||||
| Course Name: | Disabled and Sports | ||||
| 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: | Öğr. Gör. KÜBRA KARDEŞ | ||||
| Course Lecturer(s): | Doç.Dr. Yasemin Buran Çırak | ||||
| Course Assistants: |
| 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 |
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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. |
| 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 |
| Course Notes / Textbooks: | Ders notları paylaşılacaktır. |
| References: | Dilara Sevimay Özer - Engelliler İçin Beden Eğitimi ve Spor |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
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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 | 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 | ||||||