INTRODUCTION TO SUSTAINABILITY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
EKF218	INTRODUCTION TO SUSTAINABILITY	4	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:	Objective of the course is the need for environmental and community-focused activities is fundamental motivation in order to be able to overcome the damage created by decision-makers' profit-oriented policies and practices on the nature and social layers. The course aims to provide students with the ability to compare sustainability policies and develop new policies by bringing environmental and economic development practices to life with political and managerial approaches.
Contents of the Course Unit:	The contents of the course include; historical and theoretical framework of the concept of sustainability, environmental externalities and market disruptions; focusing on the conceptual and theoretical background, a comparative evaluation of the sustainability policies in the world and Turkey; interpretation of industrial ecology and numerical representations of the green economy; and the analysis of the relevance of sustainability to justice and prosperity.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explain the need for sustainability in the context of environmental externalities and market disruptions.
List the historical development and critical points of sustainability activities periodically.
Explain theories of environmental sustainability and sustainable development with the help of economic and social indicators
Decide by comparing real life practices to ensure environmental sustainability in the industrial process.
Analyze economic indicators of brown-green areas.
Discuss the relationship between environmental justice and welfare concepts and the politics that can be applied are discussed in light of different assumptions and hypotheses.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Book Reading	Historical Development of Sustainability	Narration, question-response discussion method
2	Book Reading	Importance of Sustainability Under Current Conditions and Its Scope	Narration, question-response discussion method
3	Book Reading	Introduction to Environmental Sustainability	Narration, question-response discussion method
4	Book Reading	Environmental Externalities and Market Disruptions	Narration, question-response discussion method
5	Book Reading	Sustainable Development Theory	Narration, question-response discussion method
6	Book Reading	On Environment and Development: "Environmental Kuznets Curve"	Narration, question-response discussion method
7	Book Reading	Relation Between Environmental Sustainability and Crisis	Narration, question-response discussion method
8	-	MID-TERM EXAM	-
9	Book Reading	Industrial Ecology and Green Development	Narration, question-response discussion method
10	Book Reading	Brown-Green Areas, Economy Based Indicators and Analyzes	Narration, question-response discussion method
11	Book Reading	Renewable Energy	Narration, question-response discussion method
12	Book Reading	Relation of Sustainability with Technology and Education	Narration, question-response discussion method
13	Book Reading	Relation Between Sustainability, Environmental Justice and Welfare	Narration, question-response discussion method
14	Book Reading	Green Economy Applications in World and in Turkey that Support Sustainability	Narration, question-response discussion method
15	Book Reading	General review	Narration, question-response discussion method
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
İnceiplik, G. K. (2018). Sürdürülebilir Sosyal Girişimler. 1. Baskı. Ankara: Ekin Kitabevi Yayınları.
Tekeli, İ. ve Ataöv, A. (2017). Sürdürülebilir Toplum ve Yapılı Çevre. 1. Baskı. İstanbul: İstanbul Bilgi Üniversitesi.
Gümüşoğlu, Ş. (2016). Dünya Klasmanında Sürdürülebilir Üretim. 1. Baskı. İstanbul: Beta Basım Yayım
Fisk, P. (2011). Sürdürülebilir Büyüme: İnsanlar, Gezegen ve Kâr. 1. Baskı. İstanbul: Mediacat Kitapları.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

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		1
2	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		1

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
2	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
2	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 use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines	0
3	Will be able to create individual menus using the principle of healthy eating plate.		1
4	Will be able to create individual menus using the principle of healthy eating plate.		1

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
2	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
2	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.			2
2	Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.			2
3	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.						5
4	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.						5

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 calculate the cost of an accommodation establishment by creating a financial plan.	0
3	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.	0
4	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.	0
5	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.						5
6	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.						5

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	3	42
Preliminary & Further Study	11	2	22
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
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	5	3	15
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	39	0	102