Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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HUK102 | INTRODUCTION TO LAW | 2 | 3 | 3 | 4 |
GENERAL INFORMATION |
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Language of Instruction : | Turkish |
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 |
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Objectives of the Course Unit: | The objective of this course is to introduce the basic concepts and institutions of law to the students and to enable them to learn about the contents of the concepts they confront in various parts of education. On the other hand, it is also aimed to prepare a meaningful basis for the courses in the following semesters. |
Contents of the Course Unit: | The contents of this course include; the characteristics of legal rules and the sources of knowledge for law, the differentiation of legal rules, contemporary legal systems, sanctions and types of sanctions, public law, private law, mixed law branches and subdivisions, responsibility and accountability, the legal infrastructure, such as the judicial organization and the function, legal organization and function. |
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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Define the subject, method, and written and non-written sources of the law and auxiliary resources. |
Underline the concepts of legal events, legal acts, legal transaction and their differences. |
List the distinctions between legislative, executive and judicial powers and private and public law. |
Categorize the branches of public and private law such as constitution, penal, administration, civil, debts, enforcement-bankruptcy law. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | Reading the related chapter | Introduction of Law, Its Importance | Narration, question-response discussion method |
2 | Reading the related chapter | Sources of Knowledge for Law, Legal Systems and Concept of Justice | Narration, question-response discussion method |
3 | Reading the related chapter | Types of Law, Sub Headings, Distinction between Public Law and Private Law | Narration, question-response discussion method |
4 | Reading the related chapter | Separation of Powers, Legislative Action and the Process of Preparation of Laws | Narration, question-response discussion method |
5 | Reading the related chapter | Judicial Organization | Narration, question-response discussion method |
6 | Reading the related chapter | Types of Law Rules, Implementation of Legal Rules in Terms of Time and Space | Narration, question-response discussion method |
7 | Reading the related chapter | Interpretation and Reasoning in Law | Narration, question-response discussion method |
8 | - | MID-TERM EXAM | - |
9 | Reading the related chapter | Interpretation and Reasoning in Law | Narration, question-response discussion method |
10 | Reading the related chapter | Problem of Conflict Between the Rules of Law | Narration, question-response discussion method |
11 | Reading the related chapter | Legal case Decision of Judge and Discretion | Narration, question-response discussion method |
12 | Reading the related chapter | Sanctions of Rules of Law | Narration, question-response discussion method |
13 | Reading the related chapter | Concept of Right | Narration, question-response discussion method |
14 | Reading the related chapter | Legal Cases, Transactions and Contracts | Narration, question-response discussion method |
15 | Reading the related chapter | Judicial Instrument and Its Function | Narration, question-response discussion method |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Gözler, K.(2017), Hukuka Giriş, Ekin Yayınevi, 14. Baskı. |
Teziç, E. (2014). Anayasa Hukuku, Ankara: Beta, 16. Baskı. |
Günday, M. (2012) İdare Hukuku, İmaj Yayıncılık, 10. Baskı. |
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 |
Can define basic concepts about gastronomy.
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2 |
Can interpret basic concepts, study areas and approaches related to the field.
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KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.
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2 |
Can compare national and international cuisines in terms of similarities and differences.
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SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can analyze the eating and drinking art, the related systems and structures.
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2 |
Can prepare technical infrastructure and contents of the culinary activies.
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SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can apply theoretical knowledge about food science into the field of gastronomy.
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2 |
Can collaborate with the shareholders to present new challenging ideas and products for the market.
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3 |
Can integrate basic cooking techniques and product preparation principles into today's technology.
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4 |
Can plan the work schedule and workflow in food and beverage enterprises.
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OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can calculate costing in the food and beverage facilities.
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2 |
Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.
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3 |
Can organize national and international competitions and fairs.
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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 |
Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.
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2 |
Can find planning, executioning and editing mistakes systematicly related to his field.
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OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can express his/her ideas verbally and orally by using presentation and communication techniques.
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2 |
Can organize all gastronomy-related activities.
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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 |
Can interpret ethical values and legal regulations according to the codexes.
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2 |
Can design communial and social pojects using historical, cultural and geographical values.
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3 |
Can perform scientific researche and study using knowledge and skills related to his field.
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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 | 14 | 2 | 28 |
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 | 20 | 20 |
Mid-Term Exam | 1 | 1 | 1 |
Preparation for the Mid-Term Exam | 1 | 10 | 10 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 32 | 0 | 102 |
Total Workload of the Course Unit | 102 | ||
Workload (h) / 25.5 | 4 | ||
ECTS Credits allocated for the Course Unit | 4,0 |