ACADEMIC SUCCESS AND SOCIAL LIFE SKILLS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BUS221	ACADEMIC SUCCESS AND SOCIAL LIFE SKILLS	3	2	2	4

GENERAL INFORMATION
Language of Instruction :	English
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	Assist.Prof. NEVRUZ BERNA TATLISU
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	Lecture
2	Literature Reading	Values Education I: Ethics, Employeeship and Belonging	Lecture
3	Literature Reading	Values Education II: Science, Scientific Ethics and Academic Life	Lecture
4	Literature Reading	Values Education III: Morals, Self Recognition and Personal Goals	Lecture
5	Literature Reading	Time Management and Personal Organization	Lecture
6	Literature Reading	Individual Productivity Techniques	Lecture
7	Literature Reading	Career Planning and Management	Lecture
8	-	MID-TERM EXAM	-
9	Literature Reading	Communication I: Communication and Its Types	Lecture
10	Literature Reading	Communication II: Communication Problems, Conflict and Communication Skills	Lecture
11	Literature Reading	Communication III: Diversity, Multiculturalism and Intercultural Communication	Lecture
12	Literature Reading	Stress Management: Definition of Stress and Methods to Cope with Stress	Lecture
13	Literature Reading	Effective Presentation Techniques I: Preparation of Presentation	Lecture
14	Literature Reading	Effective Presentation Techniques II: Presentation Management	Lecture
15	Literature Reading	Effective Presentation Techniques III: Presentation Management	Lecture
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

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Define basic concepts about gastronomy.
2	Interpret the basic concepts, areas and approaches related to the field.

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.
2	Compare national and international cuisines in terms of similarities and differences.

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Categorize food hygiene and safety into accepted standards and practices.
2	Prepare the technical infrastructure and contents of kitchen activities.

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply theoretical knowledge about food science into the field of gastronomy.
2	Collaborate with shareholders in the field to bring new ideas, products to the market.
3	Integrate basic kitchen techniques and product preparation principles into today's technology.
4	Plan the work schedule and workflow in food and beverage enterprises.

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They calculate costs in the food and beverage field.
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
3	They organizes participation to national and international competitions and fairs in its field.

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.
2	Find planning, executioning and editing mistakes systematicly related to his field.

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They express their ideas using presentation and communication techniques in deliberate and verbal ways.
2	They organize activities related to the field.

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.
2	Design social and social projects in his / her field using historical, cultural and geographical riches.
3	Perform scientific researches using knowledge and skills related to his field.

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	10	1	10
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	1	7	7
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	7	7
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	28	0	54