| Kodu |
Dersin Adı |
Yarıyıl |
Süresi(T+U) |
Kredisi |
AKTS Kredisi |
| ISL221 |
AKADEMİK BAŞARI VE SOSYAL YAŞAM BECERİLERİ |
3 |
2 |
2 |
2 |
DERS BİLGİLERİ |
| Dersin Öğretim Dili : |
Türkçe |
| Dersin Düzeyi |
BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
| Dersin Türü |
Zorunlu |
| Dersin Veriliş Şekli |
- |
| Dersin Koordinatörü |
Prof. ASLI ALBAYRAK |
| Dersi Veren Öğretim Üyesi/Öğretim Görevlisi |
|
| Ders Ön Koşulu |
Yok |
AMAÇ VE İÇERİK |
| Amaç: |
The objective of the course is to provide the social skills necessary for students to improve their academic achievement in university life as well as to adapt to their later social lives and to resolve possible problems they may encounter; and to acquire knowledge and skills that will enable them to evaluate and interpret problems in order to solve them. |
| İçerik: |
Contents of the course include; basic concepts in academic achievement and social life skills; communication skills required for sustainable social interaction; communication problems; communication theories and methods of coping with these problems, stress management, conflict management, career planning, time management, topics and techniques for preparation of presentations. |
DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.) |
| Describe the concepts related with social life skills. (Decribe) (1) |
| Discover learning by learning. (Discover) (4) |
| Define the concept of communication and communication skills. (Define) (1) |
| Demonstrate effective problem-solving skills. (Solve) (3) |
| Determines the road map for his/her career goal. (Determine) (4) |
| Makes decision that are appropriate with ethical values. (Decision) (3) |
HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI |
| Hafta |
Ön Hazırlık |
Konular |
Yöntem |
| 1 |
- |
Introduction: Content of Course and Orientation |
Narration |
| 2 |
Literature Reading |
Values Education I: Ethics, Employeeship and Belonging |
Narration |
| 3 |
Literature Reading |
Values Education II: Science, Scientific Ethics and Academic Life |
Narration |
| 4 |
Literature Reading |
Values Education III: Morals, Self Recognition and Personal Goals |
Narration |
| 5 |
Literature Reading |
Time Management and Personal Organization |
Narration |
| 6 |
Literature Reading |
Individual Productivity Techniques |
Narration |
| 7 |
Literature Reading |
Career Planning and Management |
Narration |
| 8 |
- |
MID-TERM EXAM |
- |
| 9 |
Literature Reading |
Communication I: Communication and Its Types |
Narration |
| 10 |
Literature Reading |
Communication II: Communication Problems, Conflict and Communication Skills |
Narration |
| 11 |
Literature Reading |
Communication III: Diversity, Multiculturalism and Intercultural Communication |
Narration |
| 12 |
Literature Reading |
Stress Management: Definition of Stress and Methods to Cope with Stress |
Narration |
| 13 |
Literature Reading |
Effective Presentation Techniques I: Preparation of Presentation |
Narration |
| 14 |
Literature Reading |
Effective Presentation Techniques II: Presentation Management |
Narration |
| 15 |
Literature Reading |
Effective Presentation Techniques III: Presentation Management |
Narration |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |
KAYNAKLAR |
| Tuncer, E., Özgen, M. I., Işık, R., Özbek, P., Kılıç, B. (2015). Üniversite ve Ötesi : Genç Yetişkinler İçin Hayat Becerileri. Koç Üniversitesi Yayınları. |
| Dinçer, M. K. (2012). İletişimin kalbi sözsüz iletişim becerileri. Nobel Akademi Yayıncılık. |
| Stutman, R. K., Poole, M. S., Folger, J. (2013). Çatışma Yönetimi. Nobel Akademik Yayıncılık |
| Folger, J., Poole, M. S., & Stutman, R. K. (2017). Working through conflict: Strategies for relationships, groups, and organizations. Routledge. |
ÖLÇME VE DEĞERLENDİRME |
| Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi |
Etkinlik Sayısı |
Katkı Yüzdesi |
Açıklama |
| (0) Etkisiz |
(1) En Düşük |
(2) Düşük |
(3) Orta |
(4) İyi |
(5) Çok İyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
DERSİN PROGRAM ÖĞRENME ÇIKTILARINA KATKISI
| KNOWLEDGE |
| Theoretical |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules
|
0 |
|
|
|
|
|
| KNOWLEDGE |
| Factual |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to know the science behind cooking.
|
0 |
|
|
|
|
|
| SKILLS |
| Cognitive |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.
|
0 |
|
|
|
|
|
| SKILLS |
| Practical |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines
|
0 |
|
|
|
|
|
| 2 |
Will be able to create individual menus using the principle of healthy eating plate.
|
0 |
|
|
|
|
|
| OCCUPATIONAL |
| Autonomy & Responsibility |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.
|
|
|
|
|
4 |
|
| OCCUPATIONAL |
| Learning to Learn |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.
|
|
|
2 |
|
|
|
| OCCUPATIONAL |
| Communication & Social |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.
|
|
|
|
|
|
5 |
| 2 |
Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.
|
|
|
|
3 |
|
|
| OCCUPATIONAL |
| Occupational and/or Vocational |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to calculate the cost of an accommodation establishment by creating a financial plan.
|
0 |
|
|
|
|
|
| 2 |
Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
|
0 |
|
|
|
|
|
| 3 |
Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.
|
|
|
2 |
|
|
|
DERSİN İŞ YÜKÜ VE AKTS KREDİSİ |
| Öğrenme-Öğretme Etkinlikleri İş Yükü |
| Öğrenme-Öğretme Etkinlikleri |
Etkinlik(hafta sayısı) |
Süresi(saat sayısı) |
Toplam İş Yükü |
| Lecture & In-Class Activities |
14 |
2 |
28 |
| Preliminary & Further Study |
11 |
2 |
22 |
| Land Surveying |
0 |
0 |
0 |
| Group Work |
0 |
0 |
0 |
| Laboratory |
0 |
0 |
0 |
| Reading |
5 |
3 |
15 |
| Assignment (Homework) |
0 |
0 |
0 |
| Project Work |
0 |
0 |
0 |
| Seminar |
0 |
0 |
0 |
| Internship |
0 |
0 |
0 |
| Technical Visit |
0 |
0 |
0 |
| Web Based Learning |
0 |
0 |
0 |
| Implementation/Application/Practice |
0 |
0 |
0 |
| Practice at a workplace |
0 |
0 |
0 |
| Occupational Activity |
0 |
0 |
0 |
| Social Activity |
0 |
0 |
0 |
| Thesis Work |
0 |
0 |
0 |
| Field Study |
0 |
0 |
0 |
| Report Writing |
0 |
0 |
0 |
| Final Exam |
1 |
1 |
1 |
| Preparation for the Final Exam |
7 |
3 |
21 |
| Mid-Term Exam |
1 |
1 |
1 |
| Preparation for the Mid-Term Exam |
7 |
2 |
14 |
| Short Exam |
0 |
0 |
0 |
| Preparation for the Short Exam |
0 |
0 |
0 |
| TOTAL |
46 |
0 |
102 |
|
Genel Toplam |
102 |
|
|
Toplam İş Yükü / 25.5 |
4 |
|
|
Dersin AKTS(ECTS) Kredisi |
4,0 |
|