PROFESSIONAL ETHICS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS333	PROFESSIONAL ETHICS	5	3	3	5

GENERAL INFORMATION
Language of Instruction :	English
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 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)
Evaluate the actions of different professions within the framework of ethical values.
Decide on ethical and ethical challenges in professional choices.
Use materials or sources used in all kinds of homeworks, reports and projects according to ethical rules.
Investigate the legal principles and related laws regarding professional situations.
Develops 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
Week	Preparatory	Topics(Subjects)	Method
1	-	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	Literature research	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
Naagarazan, R.S. 2006. Professional ethics and human values. New Age International Publisher
Dobrin, A. 2002. Ethics for everyone. Wiley
Sökmen, A., Tarakçıoğlu, S. 2016. Mesleki Etik. Seçkin yayıncılık, 208s.
Arslan, M. 2006. İş ve Meslek ahlakı. Siyasal Kitabevi, 272s.
MEGEP.2006. Meslek Etiği. Milli Eğitim Bakanlığı, Ankara
Doğdubay, M., Karan, İ. 2015. Yiyecek-İçecek İşletmelerinde Etik Uygulamaların SWOT Analizi ile Değerlendirilmesi. Journal of Tourisim and Gastronomy Studies, 3 (4):24-32.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method

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
2	Interpret the basic concepts, areas and approaches related to the field.				3

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
2	Compare national and international cuisines in terms of similarities and differences.					4

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.				3
2	Prepare the technical infrastructure and contents of kitchen activities.			2

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
2	Collaborate with shareholders in the field to bring new ideas, products to the market.				3
3	Integrate basic kitchen techniques and product preparation principles into today's technology.			2
4	Plan the work schedule and workflow in food and beverage enterprises.					4

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
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.				3
3	They organizes participation to national and international competitions and fairs in its field.				3

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
2	Find planning, executioning and editing mistakes systematicly related to his field.				3

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
2	They organize activities related to the field.				3

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.				3
2	Design social and social projects in his / her field using historical, cultural and geographical riches.				3
3	Perform scientific researches using knowledge and skills related to his field.			2

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	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	1	1
Preparation for the Final Exam	7	4	28
Mid-Term Exam	1	1	1
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	126