Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI225 | ||||
Course Name: | Disability and Participation | ||||
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. VEDAT GÖKEN | ||||
Course Lecturer(s): | Öğr.Gör.Vedat GÖKEN | ||||
Course Assistants: |
Course Objectives: | To provide information about different disability groups, approaches to these disability groups and approaches to the participation of people with disabilities |
Course Content: | Different disability groups, approaches to these disability groups and approaches to the participation of people with disabilities, and legal regulations regarding disabled people |
The students who have succeeded in this course;
1) At the end of this course, the student; · Different disability groups, · Approaches to disability groups, · Participation of people with disabilities · Legal regulations related to the disabled |
Week | Subject | Related Preparation |
1) | Getting to know, the course and information about Syllabus | |
2) | Disability | |
3) | Disability Physiology | |
4) | Community Based Rehabilitation | |
5) | Approaches to the Orthopedically Disabled | |
6) | An overview | |
7) | Midterm | |
8) | Approaches to the Visually Impaired | |
9) | Approaches to the Hearing Impaired | |
10) | Sports for the Disabled 1 | |
11) | Sports for the Disabled 2 | |
12) | Sign Language | |
13) | Student Presentations | |
14) | Student Presentations | |
15) | final examination | |
16) | final examination |
Course Notes / Textbooks: | Engellilik ve Katılım ( Vize Yayıncılık- Dr. Öğr. Üyesi Mahmut Yaran) |
References: | Engellilik ve Katılım ( Vize Yayıncılık- Dr. Öğr. Üyesi Mahmut Yaran) Ders notları |
Course Learning Outcomes | 1 |
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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 |
Presentation | 1 | % 0 |
Project | 1 | % 0 |
Midterms | 2 | % 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 | 2 | 2 | 1 | 4 | 14 | ||
Field Work | 1 | 1 | 5 | 6 | |||
Presentations / Seminar | 1 | 3 | 4 | 7 | |||
Homework Assignments | 6 | 2 | 6 | 48 | |||
Midterms | 1 | 10 | 10 | 20 | |||
Final | 1 | 10 | 10 | 20 | |||
Total Workload | 115 |