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

Course Introduction and Application Information

Course Code:

UNI230

Course Name:

Children With Special Needs

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:

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 / 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
Quizzes	2	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100