Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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GSY333 | PROFESSIONAL ETHICS | 5 | 3 | 3 | 5 |
GENERAL INFORMATION |
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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 |
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Objectives of the Course Unit: | The aim of the course is to educate students who identify ethical problems in their own fields or in other professional fields and know the ethical consequences of their actions in a critical way. |
Contents of the Course Unit: | The concept of general ethics, ethics in the workplace, ethical issues in food enterprises, ethics and plagiarism in preparing homework and reports, global ethical issues, environmental ethics, animal welfare |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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Evaluate the actions of different professions within the framework of ethical values. |
Decide on ethical and moral challenges in professional choices. |
Use materials or sources used in all kinds of homeworks, reports and projects according to ethical rules. |
Research Legal principles and related laws relating to professional situations. |
Develop ethics-related communication and behaviors in human health issues in food and beverage service areas. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | - | To give information about the functioning of the course, to explain the concept of ethics, basic principles | Lecture, Discussion |
2 | Article reading | Laws and ethics, ethics, values | Lecture, Discussion, Question and Answer |
3 | Article reading | Business ethics, virtues ethics, respect for others | Lecture, Discussion, Question and Answer |
4 | Article reading | Importance, sharing, courage, making the time valuable | Lecture, Discussion, Question and Answer |
5 | Article reading | Cooperation, promises, empathy, self-confidence, | Lecture, Discussion, Question and Answer |
6 | Article reading | Ethics for students, research method, plagiarism | Lecture, Discussion, Question-Answer, Case study |
7 | Literature research and presentation | Moral development, moral dilemma | Lecture, Discussion, Question-Answer, Case study |
8 | - | MID-TERM EXAM | - |
9 | Literature research and presentation | Homework presentations | Presentations, questions and answers |
10 | Article reading | Challenges at work, ethics in food business | Lecture, Discussion |
11 | Article reading | Moral situations in food enterprises, animal welfare, global problems, environmental ethics, global warming, waste management, greenhouse gases | Lecture, Discussion, Question and Answer |
12 | Article reading | Self-control, self-esteem, religious ethics, copyright, conflicts of interest | Lecture, Discussion, Question and Answer |
13 | Article reading | Ethical codes, industrial standards, lawful approach | Lecture, Discussion, Question and Answer |
14 | Literature research | Safety, responsibilities and rights, security and risk, risk analysis, risk-benefit analysis | Lecture, Discussion, Question-Answer, Case study |
15 | Literature research and presentation | Homework presentations | Presentations, questions and answers |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Sökmen, A., Tarakçıoğlu, S. 2016. Mesleki Etik. Seçkin yayıncılık, 208s. |
Arslan, M. 2006. İş ve Meslek ahlakı. Siyasal Kitabevi, 272s. |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Define the basic concepts of aeronautical standards and rules. (Bloom 1)
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0 |
KNOWLEDGE |
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Factual |
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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)
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1 |
SKILLS |
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Cognitive |
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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)
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0 | |||||
2 |
Choose updated documents, modern techniques and tools required for maintenance applications. (Bloom 2)
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0 | |||||
3 |
Use maintenance manuals and other sources of information in business life to obtain information about the field
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0 | |||||
4 |
Determine the actualities of all technical and administrative documents related with the field. (Bloom 1)
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0 |
SKILLS |
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Practical |
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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
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0 | |||||
2 |
Interpret the sketches, scheme, graphics that describe the subject. (Bloom 2)
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0 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Develop solutions for problems faced during application. (Bloom 6)
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1 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Determine the learning requirements related with his/her field. (Bloom 3)
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0 | |||||
2 |
Use the lifelong learning principles in occupational development. (Bloom 3)
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0 |
OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply the technical drawing knowledge effectively in business life. (Bloom 3)
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0 | |||||
2 |
By informing the relevant persons and institutions about the related field; state his / her thoughts and suggestions for solutions in the field.
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0 | |||||
3 |
Debate his/her ideas and solution suggestions with experts by supporting them with quantitative and qualitative data. (Bloom 2)
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0 | |||||
4 |
Participate in training related to the field at international level. (Bloom 3)
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0 | |||||
5 |
Organize activities for the professional development of employees under his/her responsibility. (Bloom 6).
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1 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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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)
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1 | |||||
2 |
Solve the problems encountered in his/her field. (Bloom 3)
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0 | |||||
3 |
Apply the necessary culture of behavior in the areas of quality management and processes and environmental protection and occupational safety (Bloom 3)
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1 | |||||
4 |
Locate the awareness of safety factor to himself and to the team. (Bloom 1
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1 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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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 | 2 | 26 |
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 | 15 | 15 |
Preparation for the Final Exam | 7 | 4 | 28 |
Mid-Term Exam | 1 | 15 | 15 |
Preparation for the Mid-Term Exam | 7 | 4 | 28 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 43 | 0 | 154 |
Total Workload of the Course Unit | 154 | ||
Workload (h) / 25.5 | 6 | ||
ECTS Credits allocated for the Course Unit | 6,0 |