Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
---|---|---|---|---|---|
ECF218 | INTRODUCTION TO SUSTAINABILITY | 4 | 2 | 2 | 4 |
DERS BİLGİLERİ |
|
---|---|
Dersin Öğretim Dili : | İngilizce |
Dersin Düzeyi | LİSANS, TYY: + 6.Düzey, EQF-LLL: 6.Düzey, QF-EHEA: 1.Düzey |
Dersin Türü | Zorunlu |
Dersin Veriliş Şekli | - |
Dersin Koordinatörü | Dr.Öğr.Üyesi NEVRUZ BERNA TATLISU |
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi | |
Ders Ön Koşulu | Yok |
AMAÇ VE İÇERİK |
|
---|---|
Amaç: | The aim of lesson; The main motivation of the course is the need for environment- and society-oriented activities in order to prevent the destruction caused by decision-makers' profit-oriented policies and practices on nature and social layers. The course aims to provide students with the ability to develop new policies by bringing to light environmental and economic development practices through political and managerial approaches, by providing students with the ability to compare sustainability policies. |
İçerik: | The content of the course includes the historical and theoretical framework of the concept of sustainability, starting from environmental externalities and market disruptions; Comparative evaluation of sustainability policies implemented in the world and in Turkey within the conceptual and theoretical background; interpretation of numerical indicators of industrial ecology and green economy; and analysis of sustainability's relationship with justice and welfare. |
DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.) |
---|
Explains the need for the concept of sustainability within the framework of environmental externalities and market disruptions. |
It lists the historical development and critical points of sustainability activities periodically. |
Explains environmental sustainability and sustainable development theories with the help of economic and social indicators. |
Makes decisions by comparing real-life applications to ensure environmental sustainability in the industrial process. |
Analyzes economic indicators of brown-green areas. |
It discusses the relationship between the concepts of environmental justice and welfare and the policies that can be applied in the light of different assumptions and hypotheses. |
HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI |
|||
---|---|---|---|
Hafta | Ön Hazırlık | Konular | Yöntem |
1 | Reading | Historical Development of Sustainability | Lecture, Question and Answer, Discussion Method |
2 | Reading | The Importance and Scope of Sustainability in Today's Conditions | Lecture, Question and Answer, Discussion Method |
3 | Reading | Introduction to Environmental Sustainability | Lecture, Question and Answer, Discussion Method |
4 | Reading | Environmental Externalities and Market Disruptions | Lecture, Question and Answer, Discussion Method |
5 | Reading | Sustainable Development Theory | Lecture, Question and Answer, Discussion Method |
6 | Reading | On Environment and Development: “The Environmental Kuznets Curve” | Lecture, Question and Answer, Discussion Method |
7 | Reading | Environmental Sustainability-Crisis Relationship | Lecture, Question and Answer, Discussion Method |
8 | - | ARA SINAV | - |
9 | Reading | Industrial Ecology and Green Development | Lecture, Question and Answer, Discussion Method |
10 | Reading | Industrial Ecology and Green Development Brown-Green Areas, Economy-Based Indicators and Analysis | Lecture, Question and Answer, Discussion Method |
11 | Reading | Renewable energy | Lecture, Question and Answer, Discussion Method |
12 | Reading | The Relationship between Sustainability and Technology and Education | Lecture, Question and Answer, Discussion Method |
13 | Reading | The Relationship Between Sustainability, Environmental Justice and Welfare | Lecture, Question and Answer, Discussion Method |
14 | Reading | Green Economy Practices and Public Policies Supporting Sustainability in the World and in Turkey | Lecture, Question and Answer, Discussion Method |
15 | Reading | An overview | Lecture, Question and Answer, Discussion Method |
16 | - | FİNAL | - |
17 | - | FİNAL | - |
KAYNAKLAR |
---|
by Robert Brinkmann, Introduction to Sustainability, 2016 |
by Martin Mulligan, An Introduction to Sustainability, 2017 |
by Martin Mulligan,An Introduction to Sustainability: Environmental, Social and Personal Perspectives |
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 |
KNOWLEDGE | |||||||
---|---|---|---|---|---|---|---|
Theoretical | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Define basic concepts about gastronomy.
|
2 | |||||
2 |
Interpret the basic concepts, areas and approaches related to the field.
|
2 |
KNOWLEDGE | |||||||
---|---|---|---|---|---|---|---|
Factual | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.
|
5 | |||||
2 |
Compare national and international cuisines in terms of similarities and differences.
|
3 |
SKILLS | |||||||
---|---|---|---|---|---|---|---|
Cognitive | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Categorize food hygiene and safety into accepted standards and practices.
|
0 | |||||
2 |
Prepare the technical infrastructure and contents of kitchen activities.
|
0 |
SKILLS | |||||||
---|---|---|---|---|---|---|---|
Practical | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply theoretical knowledge about food science into the field of gastronomy.
|
2 | |||||
2 |
Collaborate with shareholders in the field to bring new ideas, products to the market.
|
1 | |||||
3 |
Integrate basic kitchen techniques and product preparation principles into today's technology.
|
3 | |||||
4 |
Plan the work schedule and workflow in food and beverage enterprises.
|
0 |
OCCUPATIONAL | |||||||
---|---|---|---|---|---|---|---|
Autonomy & Responsibility | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
They calculate costs in the food and beverage field.
|
0 | |||||
2 |
They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
|
0 | |||||
3 |
They organizes participation to national and international competitions and fairs in its field.
|
0 |
OCCUPATIONAL | |||||||
---|---|---|---|---|---|---|---|
Learning to Learn | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.
|
2 | |||||
2 |
Find planning, executioning and editing mistakes systematicly related to his field.
|
0 |
OCCUPATIONAL | |||||||
---|---|---|---|---|---|---|---|
Communication & Social | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
They express their ideas using presentation and communication techniques in deliberate and verbal ways.
|
0 | |||||
2 |
They organize activities related to the field.
|
0 |
OCCUPATIONAL | |||||||
---|---|---|---|---|---|---|---|
Occupational and/or Vocational | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.
|
3 | |||||
2 |
Design social and social projects in his / her field using historical, cultural and geographical riches.
|
2 | |||||
3 |
Perform scientific researches using knowledge and skills related to his field.
|
1 |
DERSİN İŞ YÜKÜ VE AKTS KREDİSİ |
|||
---|---|---|---|
Öğrenme-Öğretme Etkinlikleri İş Yükü | |||
Öğrenme-Öğretme Etkinlikleri | Etkinlik(hafta sayısı) | Süresi(saat sayısı) | Toplam İş Yükü |
Ders | 14 | 1 | 14 |
Derse Ön Hazırlık ve Ders Sonrası Pekiştirme | 13 | 1 | 13 |
Arazi Çalışması | 0 | 0 | 0 |
Grup Çalışması / Ödevi | 0 | 0 | 0 |
Laboratuvar | 0 | 0 | 0 |
Okuma | 0 | 0 | 0 |
Ödev | 0 | 0 | 0 |
Proje Hazırlama | 0 | 0 | 0 |
Seminer | 0 | 0 | 0 |
Staj | 0 | 0 | 0 |
Teknik Gezi | 0 | 0 | 0 |
Web Tab. Öğrenme | 0 | 0 | 0 |
Uygulama | 0 | 0 | 0 |
Yerinde Uygulama | 0 | 0 | 0 |
Mesleki Faaliyet | 0 | 0 | 0 |
Sosyal Faaliyet | 0 | 0 | 0 |
Tez Hazırlama | 0 | 0 | 0 |
Alan Çalışması | 0 | 0 | 0 |
Rapor Yazma | 0 | 0 | 0 |
Final Sınavı | 1 | 2 | 2 |
Final Sınavı Hazırlığı | 7 | 2 | 14 |
Ara Sınav | 1 | 2 | 2 |
Ara Sınav Hazırlığı | 5 | 1 | 5 |
Kısa Sınav | 0 | 0 | 0 |
Kısa Sınav Hazırlığı | 0 | 0 | 0 |
TOPLAM | 41 | 0 | 50 |
Genel Toplam | 50 | ||
Toplam İş Yükü / 25.5 | 2 | ||
Dersin AKTS(ECTS) Kredisi | 2,0 |