Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
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) Have information about food components and additives and use this information in production. | ||||||||||||||
2) Has knowledge about food legislation and professional ethics. | ||||||||||||||
3) Evaluates the knowledge learned in food laboratories at production and quality control points. | ||||||||||||||
4) Can determine the risk factors in food production stages. | ||||||||||||||
5) Can provide hygiene, sanitation conditions in food sector. | ||||||||||||||
6) Have knowledge about occupational safety in food industry. | ||||||||||||||
7) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
8) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | ||||||||||||||
10) Use current techniques in the field of food technology. | ||||||||||||||
11) Identifies problems, generates and presents solutions. | ||||||||||||||
12) Has an awareness of the legal consequences of technological applications and professional ethics. | ||||||||||||||
13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | ||||||||||||||
14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Have information about food components and additives and use this information in production. | |
2) | Has knowledge about food legislation and professional ethics. | |
3) | Evaluates the knowledge learned in food laboratories at production and quality control points. | |
4) | Can determine the risk factors in food production stages. | |
5) | Can provide hygiene, sanitation conditions in food sector. | |
6) | Have knowledge about occupational safety in food industry. | |
7) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
8) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
9) | Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | |
10) | Use current techniques in the field of food technology. | |
11) | Identifies problems, generates and presents solutions. | |
12) | Has an awareness of the legal consequences of technological applications and professional ethics. | |
13) | Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | |
14) | Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by 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 | ||
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 |