Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | UNI216 | ||||
Course Name: | Labor and Social Security Law | ||||
Semester: | Fall | ||||
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. ARZU GÖRÜCÜ CEYLAN | ||||
Course Lecturer(s): | ÖĞ.GÖR.ARZU GÖRÜCÜ CEYLAN | ||||
Course Assistants: |
Course Objectives: | It is aimed for the students to learn the basic features of labor and social security law, to understand the rights and obligations arising from the employment contract, to learn trade union rights, to learn social security institution and social insurance and to use this information in their own lives. |
Course Content: | The basic concepts of labor law, individual labor law, worker, employer, sub employer, employer representative, work place definitions, labor law and application area, characteristics and types of employment contract, making of employment contract and debts arising from employment contract, working and rest periods, the concept of collective labor law, union organization, trade union membership and trade union trusts, collective labor disputes, general information about social security law, social insurance concept and types |
The students who have succeeded in this course;
1) Worker, employer, employer, employee, sub-employer, learns workplace concepts. 2) Make a contract of employment and understand the consequences of the termination. 3) learn and implement the rights and obligations it has with the employment contract. 4) Has knowledge about collective labor law, union organization and results. 5) Has knowledge about social insurance, learns its rights and obligations and can apply it in business life. |
Week | Subject | Related Preparation |
1) | Basic Concepts of Labor Law, Worker, Employer, Deputy Employer, Sub-Employer | |
2) | Implementation Area of the Labor Code | |
3) | Construction and Types of Labor Contract | |
4) | Rights and Obligations Arising from the Work Agreement | |
5) | Examining the Labor Contract in Terms of Time, Working and Rest Periods | |
6) | Investigation of the employment contract in terms of individuals | |
7) | İş Sözleşmesinin Sona Ermesi ve Sonuçları, Kıdem Tazminatı | |
8) | Midterm Exam Week | |
9) | General Information on Collective Labor Law, Structure of Union | |
10) | Conclusion and Results of Collective Bargaining Agreement | |
11) | General Provisions on SSI and Social Structure and Social Insurances | |
12) | Short Term Insurance Branches | |
13) | Long Term Insurance Branches | |
14) | Unemployment Insurance, General Health Insurance | |
15) | FINAL EXAM PERIOD |
Course Notes / Textbooks: | Şakar Müjdat, (2020). İş Hukuku ve Sosyal Güvenlik Hukuku.Beta Basım Yayın Labor Law, Social Insurance and General Health Insurance Law and related legislation |
References: | 4857 sayılı İş Kanunu, 5510 sayılı Sosyal Sigortalar ve Genel Sağlık Sigortası Kanunu ve sair ilgili mevzuat |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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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. |
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 |
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 | 2 | 3 | 70 | |||
Study Hours Out of Class | 14 | 0 | 2 | 28 | |||
Midterms | 1 | 8 | 1 | 9 | |||
Final | 1 | 17 | 1 | 18 | |||
Total Workload | 125 |