INTRODUCTION TO SUSTAINABILITY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
ECF218	INTRODUCTION TO SUSTAINABILITY	4	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:	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	Lecture, question
2	Book Reading	THEORY OF SUSTAINABILITY	Lecture, question
3	Book Reading	SUSTAINABILITY AND THE CHALLENGE OF COMPLEX SYSTEMS	Lecture, question
4	Book Reading	SUSTAINABLE DEVELOPMENT: A GLOBAL MODEL	Lecture, question
5	Book Reading	CIRCULAR ECONOMY AND SUSTAINABILITY	Lecture, question
6	Book Reading	THE ROLE OF GREEN ECONOMY FOR SUSTAINABLE DEVELOPMENT	Lecture, question
7	Book Reading	THE BIOECONOMY AS A FRAMEWORK FOR TRANSIT TOWARDS SUSTAINABILITY	Lecture, question
8	-	MID-TERM EXAM	-
9	Book Reading	ROLE OF INTERNATIONAL ORGANIZATIONS AND GOVERNMENT BODIES IN PROMOTING SUSTAINABLE DEVELOPMENT	Lecture, question
10	Book Reading	TRANSORMATIVE SUSTAINABLE DEVELOPMENT: INTERNATIONAL DIMENSION	Lecture, question
11	Book Reading	INTERNATIONAL TRADE AND SUSTAINABLE DEVELOPMENT	Lecture, question
12	Book Reading	URBAN SUSTAINABILITY	Lecture, question
13	Book Reading	FINANCING AND SUSTAINABLE DEVELOPMENT	Lecture, question
14	Book Reading	LINKS BETWEEN SUSTAINABLE DEVELOPMENT AND INNOVATIVE TECHNOLOGIES	Lecture, question
15	Book Reading	SUSTAINABILITY: THE BUSINESS PERSPECTIVE	Lecture, question
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Report on Turkey’s Initial Steps towards the Implementation of the 2030 Agenda for Sustainable Development. 46 pages.
Diesendorf, M., 2000, ‘Sustainability and sustainable development’, in Dunphy, D, Benveniste, J, Griffiths, A and Sutton, P (eds) Sustainability: The corporate challenge of the 21st century, Sydney: Allen & Unwin, chap. 2, 19-37.
Gavin DeNyse (2000). How Can We Get There? The role of government and business in creating a sustainable world given a market economy. 25 pages.

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	1	14
Preliminary & Further Study	13	1	13
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	2	2
Preparation for the Final Exam	7	2	14
Mid-Term Exam	1	2	2
Preparation for the Mid-Term Exam	5	1	5
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	41	0	50