CONSERVATION AND RESTORATION PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
IMI451	CONSERVATION AND RESTORATION	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:	This course aims to provide the students with the skill to make new/modern design by developing protection and restoration awareness of architectural protection and cultural heritage within historical pattern
Contents of the Course Unit:	Contents of the course include the subjects of what is the concept of historical building and how it should be protected, historical building materials, construction techniques, material problems on the cultural heritage, saving and re-functioning of works facing extinction with restoration work.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Define the concepts of historical building, protection and restoration.
Explain the historical building materials, construction techniques and material problems on cultural heritage.
Identify the protection methods of historical buildings.
Criticize the incorrectly made examples in restoration works.
Plan re-functioning projects in historical environment.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Review of the course syllabus. Review of the course resources.	Course description, explanation of conservation and restoration course topics.	Ppt. presentation, face-to-face discussion on the topic.
2	Review of the course resources. Review of the previous week's topic.	Lecture about the conservation and theoretical basis of conservation thought.	Ppt. presentation, face-to-face discussion on the topic.
3	Review of the course resources. Review of the previous week's topic.	Lecture about the concepts of restoration, renovation, restitution and reconstruction.	Ppt. presentation, face-to-face discussion on the topic.
4	Review of the course resources. Review of the previous week's topic.	Explanation of surveying topics and information about surveying techniques.	Ppt. presentation, face-to-face discussion on the topic.
5	Review of the course resources. Review of the previous week's topic.	Group studies on surveying and drawing the plan of an existing area within the university campus.	Face-to-face evaluation, group work on the assigned Project
6	Review of the course resources. Review of the previous week's topic.	Lecture about traditional construction systems and building materials.	Ppt. presentation, face-to-face discussion on the topic.
7	Review of the course resources. Review of the previous week's topic.	Group studies on surveying and drawing the plan of an existing area within the university campus.	Face-to-face evaluation, group work on the assigned Project
8	-	MID-TERM EXAM	-
9	Review of the course resources. Review of the previous week's topic.	Explanation of the factors that cause deterioration in monuments.	Ppt. presentation, face-to-face discussion on the topic.
10	Review of the course resources. Review of the previous week's topic.	Group studies on surveying and drawing the plan of an existing area within the university campus.	Face-to-face evaluation, group work on the assigned Project
11	Review of the course resources. Review of the previous week's topic.	Explanation of the studies carried out before the restoration and the preparation of the restoration projects. Evaluations based on buildings with restoration projects.	Ppt. presentation, face-to-face discussion on the topic.
12	Review of the course resources. Review of the previous week's topic.	Group studies on surveying and drawing the plan of an existing area within the university campus.	Face-to-face evaluation, group work on the assigned Project
13	Review of the course resources. Review of the previous week's topic.	Examples of new functions and interior arrangements of different buildings restored with the re-functioning technique.	Ppt. presentation, face-to-face discussion on the topic.
14	Review of the course resources. Review of the previous week's topic.	Group studies on surveying and drawing the plan of an existing area within the university campus.	Face-to-face evaluation, group work on the assigned Project
15	Review of the course resources. Review of the previous week's topic.	General review.	Ppt. presentation, face-to-face discussion on the topic.
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Ahunbay, Z. (1996). Tarihi cevre koruma ve restorasyon. Istanbul: Yem Publications.
Uluengin, B. (1996). Rolove. Istanbul: Yem Publications.
Aradhna, S. & Tanmay, R. (2010). Capacity Building for disaster management. New Delhi: Jnanada Prakashan.
Ahunbay, Z. (2019). Kültür mirasını koruma ilke ve teknikleri. İstanbul: Yapı Endüstri Merkezi Yayınları.
Brandi, C. (2021). Restorasyon Kuramı. İstanbul: Janus Yayıncılık.

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

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