Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
ISL221 |
ACADEMIC ACHIEVEMENT AND SOCIAL LIFE SKILLS |
3 |
2 |
2 |
2 |
GENERAL INFORMATION |
Language of Instruction : |
Turkish |
Level of the Course Unit : |
BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
Type of the Course : |
Compulsory |
Mode of Delivery of the Course Unit |
- |
Coordinator of the Course Unit |
Prof. ASLI ALBAYRAK |
Instructor(s) of the Course Unit |
|
Course Prerequisite |
No |
OBJECTIVES AND CONTENTS |
Objectives of the Course Unit: |
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. |
Contents of the Course Unit: |
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. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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) |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
Week |
Preparatory |
Topics(Subjects) |
Method |
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 |
- |
SOURCE MATERIALS & RECOMMENDED READING |
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. |
ASSESSMENT |
Assessment & Grading of In-Term Activities |
Number of Activities |
Degree of Contribution (%) |
Description |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES
KNOWLEDGE |
Theoretical |
|
Programme Learning Outcomes |
Level of Contribution |
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 |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Will be able to know the science behind cooking.
|
0 |
|
|
|
|
|
SKILLS |
Cognitive |
|
Programme Learning Outcomes |
Level of Contribution |
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 |
|
Programme Learning Outcomes |
Level of Contribution |
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 |
|
Programme Learning Outcomes |
Level of Contribution |
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 |
|
Programme Learning Outcomes |
Level of Contribution |
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 |
|
Programme Learning Outcomes |
Level of Contribution |
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 |
|
Programme Learning Outcomes |
Level of Contribution |
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 |
|
|
|
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
Workload for Learning & Teaching Activities |
Type of the Learning Activites |
Learning Activities (# of week) |
Duration (hours, h) |
Workload (h) |
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 |
|
Total Workload of the Course Unit |
102 |
|
|
Workload (h) / 25.5 |
4 |
|
|
ECTS Credits allocated for the Course Unit |
4,0 |
|