INTRODUCTION TO SUSTAINABILITY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
EKF218	INTRODUCTION TO SUSTAINABILITY	4	2	2	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:	Objective of the course is the need for environmental and community-focused activities is fundamental motivation in order to be able to overcome the damage created by decision-makers' profit-oriented policies and practices on the nature and social layers. The course aims to provide students with the ability to compare sustainability policies and develop new policies by bringing environmental and economic development practices to life with political and managerial approaches.
Contents of the Course Unit:	The contents of the course include; historical and theoretical framework of the concept of sustainability, environmental externalities and market disruptions; focusing on the conceptual and theoretical background, a comparative evaluation of the sustainability policies in the world and Turkey; interpretation of industrial ecology and numerical representations of the green economy; and the analysis of the relevance of sustainability to justice and prosperity.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explain the need for sustainability in the context of environmental externalities and market disruptions.
List the historical development and critical points of sustainability activities periodically.
Explain theories of environmental sustainability and sustainable development with the help of economic and social indicators
Decide by comparing real life practices to ensure environmental sustainability in the industrial process.
Analyze economic indicators of brown-green areas.
Discuss the relationship between environmental justice and welfare concepts and the politics that can be applied are discussed in light of different assumptions and hypotheses.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Book Reading	Historical Development of Sustainability	Narration, question-response discussion method
2	Book Reading	Importance of Sustainability Under Current Conditions and Its Scope	Narration, question-response discussion method
3	Book Reading	Introduction to Environmental Sustainability	Narration, question-response discussion method
4	Book Reading	Environmental Externalities and Market Disruptions	Narration, question-response discussion method
5	Book Reading	Sustainable Development Theory	Narration, question-response discussion method
6	Book Reading	On Environment and Development: "Environmental Kuznets Curve"	Narration, question-response discussion method
7	Book Reading	Relation Between Environmental Sustainability and Crisis	Narration, question-response discussion method
8	-	MID-TERM EXAM	-
9	Book Reading	Industrial Ecology and Green Development	Narration, question-response discussion method
10	Book Reading	Brown-Green Areas, Economy Based Indicators and Analyzes	Narration, question-response discussion method
11	Book Reading	Renewable Energy	Narration, question-response discussion method
12	Book Reading	Relation of Sustainability with Technology and Education	Narration, question-response discussion method
13	Book Reading	Relation Between Sustainability, Environmental Justice and Welfare	Narration, question-response discussion method
14	Book Reading	Green Economy Applications in World and in Turkey that Support Sustainability	Narration, question-response discussion method
15	Book Reading	General review	Narration, question-response discussion method
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
İnceiplik, G. K. (2018). Sürdürülebilir Sosyal Girişimler. 1. Baskı. Ankara: Ekin Kitabevi Yayınları.
Tekeli, İ. ve Ataöv, A. (2017). Sürdürülebilir Toplum ve Yapılı Çevre. 1. Baskı. İstanbul: İstanbul Bilgi Üniversitesi.
Gümüşoğlu, Ş. (2016). Dünya Klasmanında Sürdürülebilir Üretim. 1. Baskı. İstanbul: Beta Basım Yayım
Fisk, P. (2011). Sürdürülebilir Büyüme: İnsanlar, Gezegen ve Kâr. 1. Baskı. İstanbul: Mediacat Kitapları.

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

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	3	42
Preliminary & Further Study	11	2	22
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	3	21
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	5	3	15
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	39	0	102