Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
---|---|---|---|---|---|
SMP224 | PHYSICAL EDUCATION AND BODY DEVELOPMENT | 3 | 3 | 2 | 4 |
GENERAL INFORMATION |
|
---|---|
Language of Instruction : | Turkish |
Level of the Course Unit : | ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle |
Type of the Course : | Elective |
Mode of Delivery of the Course Unit | - |
Coordinator of the Course Unit | Assist.Prof. NEGİN AZARABADİ |
Instructor(s) of the Course Unit | |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
|
---|---|
Objectives of the Course Unit: | The aim of the course; The aim of this course is to provide the students with the necessary knowledge and skills to apply the techniques of body building exercise by using the necessary equipment. |
Contents of the Course Unit: | Course content, concepts and definitions specific to body development, exercise methods and related movements, equipment, and ergonomics, biomechanical and applied motion analysis, bar holding shapes and spot techniques, posture analysis, Olympic lifting techniques, positioning of the body in cardiovascular exercises, breathing techniques and exercises application. |
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 related to body building. |
Explain the selection of appropriate materials related to bodybuilding. |
Uses materials and equipment related to bodybuilding. |
Applies bodybuilding movements with the right technique. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
|||
---|---|---|---|
Week | Preparatory | Topics(Subjects) | Method |
1 | - | Information about the aim, content and functioning of the course Concepts and definitions related to fitness | Lecture, demonstration method, applied individual and paired studies |
2 | - | Body building exercise methods and related movements | Lecture, demonstration method, applied individual and paired studies |
3 | - | Body building equipment (Machines, free weights, cardio tools, auxiliary apparatus, etc.) | Lecture, demonstration method, applied individual and paired studies |
4 | - | Body building and ergonomics | Lecture, demonstration method, applied individual and paired studies |
5 | - | Biomechanics and applied motion analysis | Lecture, demonstration method, applied individual and paired studies |
6 | - | Bar holding shapes and spot techniques and application studies | Lecture, demonstration method, applied individual and paired studies |
7 | - | Positioning of the body in the work with the machine and application studies | Lecture, demonstration method, applied individual and paired studies |
8 | - | MID-TERM EXAM | - |
9 | - | Posture examination and application studies in body weight studies | Lecture, demonstration method, applied individual and paired studies |
10 | - | Posture examination and practice studies in free weight studies | Lecture, demonstration method, applied individual and paired studies |
11 | - | Olympic lift techniques and application studies | Lecture, demonstration method, applied individual and paired studies |
12 | - | Positioning of the body in cardiovascular exercises | Lecture, demonstration method, applied individual and paired studies |
13 | - | Breathing techniques and exercises in body building exercises | Lecture, demonstration method, applied individual and paired studies |
14 | - | Bodybuilding exercises practice exercises | Lecture, demonstration method, applied individual and paired studies |
15 | - | Preparations for the final and general review | Lecture, demonstration method, applied individual and paired studies |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
---|
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 |
It determines the risk by understanding the food regulations and legislation conditions.
|
0 | |||||
2 |
Analyze the characteristic properties of food components.
|
0 | |||||
3 |
They can take samples effectively, collect data through experimentation and analysis.
|
0 | |||||
4 |
Performs microbiological analysis of foods.
|
0 | |||||
5 |
Gains the ability to interpret and evaluate the data obtained.
|
0 | |||||
6 |
They determine the quality control and quality criteria of the products produced in accordance with the technology and preservation techniques in the food field.
|
0 |
KNOWLEDGE |
|||||||
---|---|---|---|---|---|---|---|
Factual |
|||||||
Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Uses basic technical knowledge in basic mathematics and science subjects.
|
0 | |||||
2 |
Has knowledge about food products and ingredients and uses this information in food processing.
|
0 | |||||
3 |
Uses knowledge by doing research with different and up-to-date techniques in the field of food.
|
0 | |||||
4 |
In the field of food, it adopts professional ethics and general moral values.
|
0 | |||||
5 |
Uses food-related microbiological terms.
|
0 | |||||
6 |
Gain knowledge of technology and preservation techniques in the field of food.
|
0 |
SKILLS |
|||||||
---|---|---|---|---|---|---|---|
Cognitive |
|||||||
Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
They produce original ideas that can respond to the demands and developments of the food industry and take part in R&D studies.
|
0 | |||||
2 |
They take responsibility in the fields of production and/or R&D in the food industry.
|
0 | |||||
3 |
They use information resources related to food safety and production technologies.
|
0 |
SKILLS |
|||||||
---|---|---|---|---|---|---|---|
Practical |
|||||||
Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
They take the responsibility of determining their compliance with the relevant legislation by carrying out the prescribed controls and analyzes on foodstuffs and substances and materials in contact with food.
|
0 | |||||
2 |
Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.
|
0 | |||||
3 |
Uses basic devices and related technologies related to the field in food laboratories.
|
0 |
OCCUPATIONAL |
|||||||
---|---|---|---|---|---|---|---|
Autonomy & Responsibility |
|||||||
Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.
|
0 | |||||
2 |
They take part in food hygiene practices.
|
0 | |||||
3 |
She/He takes part in teamwork or works individually within her responsibilities.
|
0 |
OCCUPATIONAL |
|||||||
---|---|---|---|---|---|---|---|
Learning to Learn |
|||||||
Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
It is aware of the necessity of lifelong learning.
|
0 | |||||
2 |
Maintains, develops and uses professional and academic developments in the field by renewing herself/himself
|
0 |
OCCUPATIONAL |
|||||||
---|---|---|---|---|---|---|---|
Communication & Social |
|||||||
Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can prepare presentations by using information technologies effectively.
|
0 | |||||
2 |
Uses visual, written and verbal communication effectively.
|
0 | |||||
3 |
Have foreign language knowledge to follow current studies related to the field.
|
0 | |||||
4 |
Uses information and communication technologies at the basic level required by the field.
|
0 | |||||
5 |
She/He can take part in team work related to her field.
|
0 |
OCCUPATIONAL |
|||||||
---|---|---|---|---|---|---|---|
Occupational and/or Vocational |
|||||||
Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
May take responsibility for observing professional ethics in the field.
|
0 | |||||
2 |
They can take part in the production and quality determination of various food products.
|
0 | |||||
3 |
May have competency in the evaluation of food hygiene and sanitation.
|
0 | |||||
4 |
They can take part in the follow-up and implementation of food legislation.
|
0 |
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 | 13 | 4 | 52 |
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 | 9 | 9 |
Preparation for the Final Exam | 8 | 5 | 40 |
Mid-Term Exam | 1 | 2 | 2 |
Preparation for the Mid-Term Exam | 7 | 1 | 7 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 44 | 0 | 152 |
Total Workload of the Course Unit | 152 | ||
Workload (h) / 25.5 | 6 | ||
ECTS Credits allocated for the Course Unit | 6,0 |