THE ENVIRONMENT OF THE FUTURE PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
ICM358	THE ENVIRONMENT OF THE FUTURE	5	3	3	5

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 :	Elective
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 course aims to enable students to develop spatial designs for future living environments within the framework of concepts such as sustainability, accessibility, and cultural context; to analyze contemporary and experimental architectural approaches; and to evaluate their design decisions within socio-cultural and environmental contexts.
Contents of the Course Unit:	Within the scope of the course, issues such as accessibility, functionality, cultural context, and the relationship with the environment in spatial design are addressed through the concepts of sustainability and utopia. A critical perspective on design is developed through the examination of contemporary examples.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Analyzes the user requirements of developing societies and proposes spatial solutions appropriate to these needs. (Analyze, Apply)
Integrates the concept of sustainability into interior design processes. (Apply)
Creates functional layouts in their designs that comply with accessibility principles. (Create, Apply)
Evaluates projects incorporating the concept of utopia according to sustainability criteria. (Evaluate)
Interprets the relationship between nature, humans, and space through contemporary architectural examples. (Analyze, Understand)

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Introduction to the syllabus. Introduction to the course materials	Introduction to the course and to the future of the built environment	PowerPoint Presentation, Face to Face Discussion over the Subject
2	Revision of course materials and the previous week	Global issues and the responsibility of architecture	PowerPoint Presentation, Face to Face Discussion over the Subject
3	Revision of course materials and the previous week	Introduction to examples of environmentally friendly architecture	PowerPoint Presentation, Face to Face Discussion over the Subject
4	Revision of course materials and the previous week	The impact of modernism on spatial design and utopian approaches	PowerPoint Presentation, Face to Face Discussion over the Subject
5	Revision of course materials and the previous week	Critiques of modernism and discussions on user-centered design	PowerPoint Presentation, Face to Face Discussion over the Subject
6	Revision of course materials and the previous week	Reflections of the concept of sustainability in design	PowerPoint Presentation, Face to Face Discussion over the Subject
7	Revision of course materials and the previous week	Examination of architectural examples of sustainability	PowerPoint Presentation, Face to Face Discussion over the Subject
8	Revision of course materials and the previous week	Ecological design and nature-integrated structures	PowerPoint Presentation, Face to Face Discussion over the Subject
9	Revision of course materials and the previous week	Energy-focused design and technical strategies	PowerPoint Presentation, Face to Face Discussion over the Subject
10	-	MID-TERM EXAM	-
11	Revision of course materials and the previous week	Rethinking the relationship between utopia and nature	PowerPoint Presentation, Face to Face Discussion over the Subject
12	Revision of course materials and the previous week	The concept of the Anthropocene and the nature–design relationship	PowerPoint Presentation, Face to Face Discussion over the Subject
13	Revision of course materials and the previous week	Future-oriented spatial scenarios	PowerPoint Presentation, Face to Face Discussion over the Subject
14	Revision of course materials and the previous week	Interiors of the future: multifunctional solutions in small spaces	PowerPoint Presentation, Face to Face Discussion over the Subject
15	Revision of course materials and the previous week	evaluation of the semester and general discussion through example project	PowerPoint Presentation, Face to Face Discussion over the Subject
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Yeang, K. (2006). Ecodesign: A manual for ecological design. Wiley
Van der Ryn, S., & Cowan, S. (2007). Ecological design (10th anniversary ed.). Island Press.
Cupers, K. (Ed.). (2013). Use matters: An alternative history of architecture. Routledge.
Le Guin, U. K. (1974). The dispossessed. Harper & Row.
Boyacıoğlu, C. (2010). The analysis of sustainable architecture in the basis of symbiotic relation between city and ecosystem [MA Thesis]. İstanbul Teknik Üniversitesi.
Boyacıoğlu, C. (2017). Discussion of environmental approaches in architecture with the context of anthropocene. [PhD Dissertation]. İstanbul Teknik Üniversitesi.

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

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

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.

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.

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
2	Will be able to create individual menus using the principle of healthy eating plate.

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.

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.

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	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.

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.
2	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.

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	12	3	36
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	12	3	36
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	3	3
Preparation for the Final Exam	1	3	3
Mid-Term Exam	1	3	3
Preparation for the Mid-Term Exam	1	3	3
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	42	0	126