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CLIMATE CHANGE AND BIODIVERSITY PROGRAMME COURSE DESCRIPTION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSY326 CLIMATE CHANGE AND BIODIVERSITY 5 3 3 5

GENERAL INFORMATION

Language of Instruction : Turkish
Level of the Course Unit : , TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course : Elective
Mode of Delivery of the Course Unit -
Coordinator of the Course Unit
Instructor(s) of the Course Unit
Course Prerequisite No

OBJECTIVES AND CONTENTS

Objectives of the Course Unit: The aim of this course is to make students aware of the effects of climate change and gastronomy on the effects of gastronomy on the world.
Contents of the Course Unit: The content of this course is; The relationship between climate, climate and nutrition, climate change, the effects of climate change, the effects of climate change on gastronomy, gaining consciousness and possible scenarios.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)

Explain the basic concepts related to climate change.
Discuss possible effects of climate change.
Establish relationships between the results of climate change and gastronomy.
Imagine the possible outcomes of the climate changings.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
1 - What is climate? Lecture, Discussion
2 Related readings, Literature research World climates Slide presentation, Lecture
3 Related readings, Literature research Quality of life by climates Slide presentation, Lecture
4 Related readings, Literature research Climate-human relationship Slide presentation, Lecture
5 Related readings, Literature research Climate-nutrient relationship Slide presentation, Lecture
6 Related readings, Literature research Climate change and its effects Slide presentation, Lecture
7 Related readings, Literature research Impact of climate change on nutrient supply Slide presentation, Lecture
8 - MID-TERM EXAM -
9 Related readings, Literature research Impact of climate change on gastronomy Lecture
10 Related readings, Literature research Gaining awareness against climate change Lecture
11 Related readings, Literature research Preventing or slowing down climate change Lecture
12 Related readings, Literature research Possible disaster scenarios Lecture
13 Related readings, Literature research Neglects in daily life Lecture
14 Related readings, Literature research Measures to be taken in the field of gastronomy Lecture
15 - Course review Homework presentation
16 - FINAL EXAM -
17 - FINAL EXAM -

SOURCE MATERIALS & RECOMMENDED READING

Giddens, A. (2013). İklim Değişikliği Siyaseti. Phoenix Yay.
Saygın, H. (2018). Küresel İklim Rejimindeki Gelişmeler ve Türkiye'nin Durumu. Der Yay.

ASSESSMENT

Assessment & Grading of In-Term Activities Number of Activities Degree of Contribution (%) Description
Level of Contribution
0 1 2 3 4 5

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

KNOWLEDGE

Theoretical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Define the basic concepts of aeronautical standards and rules. (Bloom 1)
0

KNOWLEDGE

Factual

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Organize teamwork during the collection, interpretation, announcement and application of data related to the field. (Bloom 6)
0

SKILLS

Cognitive

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Perform theoretical and practical knowledge related to his/her field in business life using analytical methods and modeling techniques. (Bloom 4)
1
2
Choose updated documents, modern techniques and tools required for maintenance applications. (Bloom 2)
0
3
Use maintenance manuals and other sources of information in business life to obtain information about the field
0
4
Determine the actualities of all technical and administrative documents related with the field. (Bloom 1)
0

SKILLS

Practical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Use computer software, information and communication technologies at the level required by the field
0
2
Interpret the sketches, scheme, graphics that describe the subject. (Bloom 2)
0

OCCUPATIONAL

Autonomy & Responsibility

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Develop solutions for problems faced during application. (Bloom 6)
1

OCCUPATIONAL

Learning to Learn

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Determine the learning requirements related with his/her field. (Bloom 3)
1
2
Use the lifelong learning principles in occupational development. (Bloom 3)
1

OCCUPATIONAL

Communication & Social

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Apply the technical drawing knowledge effectively in business life. (Bloom 3)
0
2
By informing the relevant persons and institutions about the related field; state his / her thoughts and suggestions for solutions in the field.
0
3
Debate his/her ideas and solution suggestions with experts by supporting them with quantitative and qualitative data. (Bloom 2)
0
4
Participate in training related to the field at international level. (Bloom 3)
0
5
Organize activities for the professional development of employees under his/her responsibility. (Bloom 6).
0

OCCUPATIONAL

Occupational and/or Vocational

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Use the knowledge and skills obtained during undergraduate education in work life. (Bloom 3)
0
2
Solve the problems encountered in his/her field. (Bloom 3)
0
3
Apply the necessary culture of behavior in the areas of quality management and processes and environmental protection and occupational safety (Bloom 3)
0
4
Locate the awareness of safety factor to himself and to the team. (Bloom 1
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 14 3 42
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 5 5
Preparation for the Final Exam 8 3 24
Mid-Term Exam 1 5 5
Preparation for the Mid-Term Exam 6 2 12
Short Exam 0 0 0
Preparation for the Short Exam 0 0 0
TOTAL 44 0 130
Total Workload of the Course Unit 130
Workload (h) / 25.5 5,1
ECTS Credits allocated for the Course Unit 5,0