YOUTH SOCIOLOGY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
SOC375	YOUTH SOCIOLOGY	5	3	3	5

GENERAL INFORMATION
Language of Instruction :	English
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Elective
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 discuss the meaning and the transformations of the concepts of youth and to be young in the historical process along with the basic approaches in the field of Sociology of Youth. The concept of youth has a wide research area which can be dealt with a wide range of concepts such as crime, politics, religion, sexuality, and unemployment. In the course, it is aimed to gain the students a perspective and awareness about the sociology of youth which is a very productive area in terms of research and particularly through the current debates they can connect with themselves.
Contents of the Course Unit:	Contents of the course include, being young and the definition of the concept of youth, understanding its relationship with social change, what the sociology of youth is, youth works in the World, youth works in Turkey, concepts of youth; research areas and priority issues, youth and politics: the role of young people in social movements, youth and religion, the relationship of religion with youth in relation to modernization, youth and gender, youth and unemployment; educational opportunities and employment of the youth and unemployment, youth in digital age, youth and culture, youth and free time management, problems of youth in Turkey.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Knows the field of youth sociology as a discipline and summarize its relationship with concepts such as religion, politics, gender, digital age, unemployment and culture.
Explains the scope of youth and to be young and its development in relation to social change through the approaches they have learned and the discussion environment in the classroom.
Gives examples from his daily life about what he has learned during his class as a teenager
Relates the knowledge gained from youth work in Turkey and in the world and daily life
Compares Turkey and other countries regarding youth issues
Criticizes the position and importance of youth in society.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Being young and the definition of the concept of youth, understanding its relationship with social change	Lecture, Question and Answer, Discussion
2	Reading	What is sociology of youth? Youth works in the World	Lecture, Question and Answer, Discussion
3	Reading	Youth works in Turkey	Lecture, Question and Answer, Discussion
4	ReadinReadingg	Concepts of youth; research areas and priority issues	Lecture, Question and Answer, Discussion
5	Reading	Youth and politics: the role of young people in social movements	Lecture, Question and Answer, Discussion
6	Reading	Youth and religion; the relationship of religion with youth in relation to modernization	Lecture, Question and Answer, Discussion
7	Reading	Youth and social gender	Lecture, Question and Answer, Discussion
8	-	MID-TERM EXAM	-
9	Reading	Youth and unemployment; educational opportunities and employment of the youth	Lecture, Question and Answer, Discussion
10	Reading	Youth in digital age	Lecture, Question and Answer, Discussion
11	Reading	Youth and culture	Lecture, Question and Answer, Discussion
12	Reading	Youth and free time management	Lecture, Question and Answer, Discussion
13	Reading	Problems of youth in Turkey	Lecture, Question and Answer, Discussion
14	Reading	Examples from youth works and discussions	Lecture, Question and Answer, Discussion
15	Reading	Revision of the term	Lecture, Question and Answer, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Bayhan, Vehbi. (2014). “Milenyum veya y kusagi gencliginin sosyolojik baglami”, Genclik Arastirmalari Journal, 2 (3), 8-25, Ankara: Genclik ve Spor Bakanligi Publications
Besirli, Hayati. (2013). Gençlik sosyolojisi: politik toplumsallaşma ve genclik. Ankara: Siyasal Bookstore
Lesko, N., & Talburt, S. (2012). A history of the present youth studies. (N. Lesko & S. Talburt, eds.). London: Routledge
Alpay, Mustafa. (2017). Turkiye’nin genclik politikalari. Istanbul: Hiperlink

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

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	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	Categorize food hygiene and safety into accepted standards and practices.
2	Prepare the technical infrastructure and contents of kitchen activities.

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	Collaborate with shareholders in the field to bring new ideas, products to the market.
3	Integrate basic kitchen techniques and product preparation principles into today's technology.
4	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	They calculate costs in the food and beverage field.
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
3	They organizes participation to national and international competitions and fairs in its field.

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	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	They express their ideas using presentation and communication techniques in deliberate and verbal ways.
2	They organize activities related to the field.

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.
2	Design social and social projects in his / her field using historical, cultural and geographical riches.
3	Perform scientific researches 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	0	0	0
Preliminary & Further Study	0	0	0
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	0	0	0
Preparation for the Final Exam	0	0	0
Mid-Term Exam	0	0	0
Preparation for the Mid-Term Exam	0	0	0
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	0	0	0