Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI216

Course Name:

Labor and Social Security Law

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. ARZU GÖRÜCÜ CEYLAN

Course Lecturer(s):

ÖĞ.GÖR.ARZU GÖRÜCÜ CEYLAN

Course Assistants:

Course Objective and Content

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

Learning Outcomes

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.

Course Flow Plan

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

Sources

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 - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
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.

Course - Learning Outcome Relationship

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.

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
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