Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI215 | ||||
Course Name: | IT Security | ||||
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. RAMAZAN ŞEN | ||||
Course Lecturer(s): | Ramazan ŞEN | ||||
Course Assistants: |
Course Objectives: | To ensure the security of the devices that students use in their personal and corporate lives while completing or completing their education and to prevent their personal data from being captured by others. |
Course Content: | The history of the computer, the history of the internet, types of viruses, methods of protection from viruses, methods to be applied to reduce the possibility of catching viruses, ensuring computer security, attitudes and behaviors against viruses that settle on personal or corporate devices. Network security, cyber warfare and cybercrime issues, monitoring of current cyber events. |
The students who have succeeded in this course;
1) Learns the history of computer and internet. 2) Have knowledge of virus (malware) concepts. 3) Learns self-defense methods against viruses. 4) Have a grasp of the concepts of cyber war and cybercrime. 5) Knows the basic encryption structures 6) Learns to defend personal wireless networks. 7) Knows current cyber events. |
Week | Subject | Related Preparation |
1) | History of the Computer | Lecturer Notes. |
2) | History of the Internet | Lecturer Notes. |
3) | Basic concepts | Lecturer Notes. |
4) | Viruses | Lecturer Notes. |
5) | Viruses | Lecturer Notes. |
6) | Computer Security | Lecturer Notes. |
7) | Individual Security Behaviors | Lecturer Notes. |
8) | Midterm Exam | |
9) | Corporate Security Behaviors | Lecturer Notes. |
10) | Basic Cryptographic Structures | Lecturer Notes. |
11) | Basic Cryptographic Structures | Lecturer Notes. |
12) | Basic Cryptographic Structures | Lecturer Notes. |
13) | Cyber Wars | Lecturer Notes. |
14) | Cyber Crimes | Lecturer Notes. |
15) | Current Topics in Cyber Security | Lecturer Notes. |
15) | Final Exam |
Course Notes / Textbooks: | Lecturer's notes |
References: | Öğretim üyesi notları |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
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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 | 14 | 42 |
Study Hours Out of Class | 14 | 14 |
Midterms | 4 | 31 |
Final | 4 | 31 |
Total Workload | 118 |