INTRODUCTION TO LAW PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
HUK102	INTRODUCTION TO LAW	2	3	3	4

GENERAL INFORMATION
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
Objectives of the Course Unit:	This course aims to provide students with a general understanding of legal concepts such as the definition of law, legal systems, the functioning of the Turkish judicial system, legal transactions and events, rights and obligations, and types of contracts.
Contents of the Course Unit:	The course covers the concept of law and legal systems, branches of law, and the sources of law including primary and secondary sources. It also addresses constitutional, judicial, and administrative jurisdictions, along with various types of lawsuits such as civil, criminal, and administrative cases. Students will explore legal events and transactions, rights, the concept of personality, and the classification of persons. The curriculum includes topics on associations and foundations, inheritance law and legal heirs, property rights and the authorities derived from them, the concept of debt and obligations arising from contracts, torts, and unjust enrichment. Finally, it examines the legal consequences and termination of obligations, as well as various types of contracts.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Understand the concept, branches, and sources of law.
Evaluate the legal systems in the world and the system applied in Turkey.
Identify legal events and transactions, and the rights arising from public and private law.
Interpret the concept of personality and the classification of persons by legal capacity.
Describe the Turkish judicial system and types of lawsuits.
Explain the causes that create and terminate obligations.
Analyze different types of contracts encountered in practice.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature Review	Introduction to law, legal systems, branches of law	Lecture, Discussion, Q&A
2	Literature Review	Sources of law: Primary and secondary	Lecture, Discussion, Q&A
3	Literature Review	Constitutional jurisdiction	Lecture, Discussion, Q&A
4	Literature Review	Judicial jurisdiction	Lecture, Discussion, Q&A
5	Literature Review	Administrative jurisdiction	Lecture, Discussion, Q&A
6	Literature Review	Types of lawsuits: Civil, Criminal, Administrative	Lecture, Discussion, Q&A
7	Literature Review	events, legal transactions, and rights	Lecture, Discussion, Q&A
8	-	MID-TERM EXAM	-
9	Literature Review	Concept of personality and classification of persons	Lecture, Discussion, Q&A
10	Literature Review	Legal capacity and capacity to act	Lecture, Discussion, Q&A
11	Literature Review	Inheritance and legal heirs	Lecture, Discussion, Q&A
12	Literature Review	Inheritance distribution	Lecture, Discussion, Q&A
13	Literature Review	Obligations from contract, tort, and unjust enrichment	Lecture, Discussion, Q&A
14	Literature Review	Legal consequences and termination of obligations	Lecture, Discussion, Q&A
15	Literature Review	Legal consequences and termination of obligations	Lecture, Discussion, Q&A
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
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
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	50
Final Exam	1	50
Mid-Term Exam	1	50		Classical Exam
Final Exam	1	50		Classical Exam
TOTAL	4	200

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can define basic concepts about gastronomy.
2	Can interpret basic concepts, study areas and approaches related to the field.

KNOWLEDGE
Factual
	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.
2	Can 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	Can analyze the eating and drinking art, the related systems and structures.
2	Can prepare technical infrastructure and contents of the culinary activies.

SKILLS
Practical
	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.
2	Can collaborate with the shareholders to present new challenging ideas and products for the market.
3	Can integrate basic cooking techniques and product preparation principles into today's technology.
4	Can 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	Can calculate costing in the food and beverage facilities.
2	Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.
3	Can organize national and international competitions and fairs.

OCCUPATIONAL
Learning to Learn
	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.
2	Can 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	Can express his/her ideas verbally and orally by using presentation and communication techniques.
2	Can organize all gastronomy-related activities.

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can interpret ethical values and legal regulations according to the codexes.
2	Can design communial and social pojects using historical, cultural and geographical values.
3	Can perform scientific researche and study 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	2	28
Preliminary & Further Study	14	3	42
Land Surveying	0	0	0
Group Work	12	4	48
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	1	1
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	1	1
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	44	0	122