Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

UNI230

Course Name:

Children With Special Needs

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Öğr. Gör. SEVİL İMERT

Course Lecturer(s):

Öğr. Gör. SEVİL İMERT

Course Assistants:

Course Objective and Content

Course Objectives:

The aim of this course for each student;

Students should know the definitions of special education and related concepts, increase their awareness about special education, comprehend the importance of early diagnosis, have knowledge about special education services and practices, know what disability groups are, approach and guide individuals with disabilities and families with these individuals. is intended to learn.

Course Content:

Definition of special education, related terms, basic concepts, definitions, recognition of principles and objectives, special education services offered in our country and in the world and its history, legal regulations, factors causing disability, prevalence rates, protection, early diagnosis and importance, psychological processes experienced by families, disability groups, trainings for disability groups, inclusive education, family education for children with special needs will be covered.

Learning Outcomes

The students who have succeeded in this course;
1) List basic concepts and principles related to special education.
2) Interpret the special education offered in the world and in our country.
3) Interprets the factors causing insufficiency and prevalence rates.
4) Knows legal regulations in special education.
5) Explain prevention and early diagnosis in special education.
6) Interprets the psychological processes experienced by families with children with special needs.
7) Explain the disabled groups.
8) Explain the education of individuals with disabilities.
9) Explain family education in children with special needs.

Course Flow Plan

Week	Subject	Related Preparation
1)	Basic Concepts and Principles of Special Education	Lecture Notes
2)	Special Education in the World and in Our Country, Factors Causing Special Needs, Classification, Prevalence Rates, Special Education Services Offered and Legal Regulations	Lecture Notes
3)	Early Diagnosis and Intervention in Special Education	Lecture Notes
4)	Psychological Processes Experienced by Families with Children with Special Needs	Lecture Notes
5)	Disability Groups - Individuals with Visual Impairment	Lecture Notes
6)	Disability Groups - Individuals with Hearing Impairment	Lecture Notes
7)	Disability Groups - Individuals with Physical Disabilities	Lecture Notes
8)	Midterm	-
9)	Disability Groups - Individuals with Intellectual Disabilities	Lecture Notes
10)	Disability Groups - Individuals with Attention Deficit Hyperactivity Disorder	Lecture Notes
11)	Disability Groups - Individuals with Autism Spectrum Disorder	Lecture Notes
12)	Disability Groups - Individuals with Language and Speech Disorders	Lecture Notes
13)	Disability Groups - Individuals with Learning Disabilities	Lecture Notes
14)	Disability Groups - Gifted and Specially Talented Individuals	Lecture Notes
15)	Final Exam	-
16)	Final Exam	-

Sources

Course Notes / Textbooks:	Yüksel, Begümhan (ed.). Erken Çocukluk Döneminde Kaynaştırma. Ankara: Hedef Yayıncılık, 2021.
References:	DERS NOTLARI

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7	8	9
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.

Course - Learning Outcome Relationship

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

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	2	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100