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ACADEMIC ACHIEVEMENT AND SOCIAL LIFE SKILLS PROGRAMME COURSE DESCRIPTION

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