ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Gastronomy and Culinary Arts | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
Course Introduction and Application Information
| Course Code: | UNI095 | ||||
| Course Name: | Career Development Planning and Management | ||||
| Semester: | Spring | ||||
| 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: | E-Learning | ||||
| Course Coordinator: | Dr. Öğr. Üy. HİLAL ÇAKAR ÖZCAN | ||||
| Course Lecturer(s): | HİLAL ÇAKAR | ||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | Introducing career methods to help students adapt to the rapidly changing economic, social, cultural, ethical and legal conditions of the business world and to gain the ability to adapt them to their own lives. As the highly motivated employees who can predict the future, know what is waiting for them, determine their goals, and aim to ensure that they have the necessary knowledge and equipment to devote themselves to their jobs. |
| Course Content: | Career concept, career planning and stages,Individual career development, developing a personal career strategy,Career planning model, career options related to teaching fields; Preparing a curriculum vitae (CV) and types of résumé, CV format and examples, Important points to keep in minds while preparing a CV, Make cover letters for resumes introducing theirselves, promotional letters, methods and types of job interview preparation to job interview, and stages, Situations that may be encountered in interviews; Question types, body language signs. |
Learning Outcomes
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The students who have succeeded in this course;
1) 1. Be able to explain the principles underlying career planning 2) 2. Improve their personal profile by ascertaining their interests. 3) 3. Develop career goals that are achievable to get the most appropriate jobs for them. 4) 4. Discover appropriate career options, job types, and position requirements in the selected sectors. 5) 5. Improve interaction/ communication skills 6) 6. Prepare documents such as job application, letter of intent, resume etc |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | What is career management? | - |
| 2) | Career Planning and Development | - |
| 3) | Career Planning and Development | - |
| 3) | Career Planning and Development | - |
| 4) | Career stages: to know your personal preferences | - |
| 5) | Career tendencies in the world | - |
| 6) | What the business orld expects from unexperienced graduates? | - |
| 7) | How to create a good resume, a cover letter and a thank you letter | - |
| 8) | Midterm Exam | - |
| 9) | How to make an impressive job interview. Interview techniques, research business techniques | - |
| 10) | Basic concepts of performance management | - |
| 11) | Time management | - |
| 12) | Professional etics: What is wrongdoing? | - |
| 13) | Professional etics: What is wrongdoing? How to avoid whistleblowing? | - |
| 14) | General review | - |
| 15) | Fınal Exam | - |
Sources
| Course Notes / Textbooks: | Bulunmamaktadır. |
| References: | Ünsal, P. (2015). Kariyeri Gelişimi Kuramları ve Kariyer Danışmanlığı. Ankara: Nobel Yayın Dağıtım. Erdoğmuş N. (2003). Kariyer Geliştirme: Kuram ve Uygulama. Ankara: Nobel Yayın Dağıtım. Kuzgun, Y. (2014). Meslek Gelişimi ve Danışmanlığı (4. Baskı). Ankara: Nobel Yayın Dağıtım. Bedük, A. ve Mete, O. (2007). Kariyerinize C Vitamini. İş Görüşmesi ve Özgeçmiş Yazma Teknikleri. Ankara: Gazi Kitabevi. Soysal, S. (1997). İş Ararken Etkili Özgeçmiş Yazmanın ve Başarılı Görüşmeler Yapmanın Yolları. İstanbul: Remzi Kitabevi. |
Course - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
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| 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 |
| Homework Assignments | 1 | % 10 |
| Midterms | 1 | % 30 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
Workload and ECTS Credit Calculation
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 1 | 42 | 42 | ||||
| Homework Assignments | 1 | 18 | 18 | ||||
| Midterms | 1 | 25 | 25 | ||||
| Final | 1 | 40 | 40 | ||||
| Total Workload | 125 | ||||||