Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI230 | ||||
Course Name: | Children With Special Needs | ||||
Semester: | Fall | ||||
Course Credits: |
|
||||
Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
|
||||
Mode of Delivery: | E-Learning | ||||
Course Coordinator: | Öğr. Gör. SEVİL İMERT | ||||
Course Lecturer(s): |
Öğr. Gör. SEVİL İMERT |
||||
Course Assistants: |
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. |
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. |
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 | - |
Course Notes / Textbooks: | Yüksel, Begümhan (ed.). Erken Çocukluk Döneminde Kaynaştırma. Ankara: Hedef Yayıncılık, 2021. |
References: | DERS NOTLARI |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
9 |
|||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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 |
Quizzes | 2 | % 40 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |