INTRODUCTION TO MANAGEMENT PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS156	INTRODUCTION TO MANAGEMENT	2	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 :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. NEVRUZ BERNA TATLISU
Instructor(s) of the Course Unit	Assist.Prof. SEZER AYAZ
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:
Contents of the Course Unit:

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method

SOURCE MATERIALS & RECOMMENDED READING

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.	0
2	Define basic concepts about gastronomy.	0
3	Define basic concepts about gastronomy.	0
4	Interpret the basic concepts, areas and approaches related to the field.						5
5	Interpret the basic concepts, areas and approaches related to the field.						5
6	Interpret the basic concepts, areas and approaches related to the field.						5

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.					4
2	Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.					4
3	Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.					4
4	Compare national and international cuisines in terms of similarities and differences.	0
5	Compare national and international cuisines in terms of similarities and differences.	0
6	Compare national and international cuisines in terms of similarities and differences.	0

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.	0
2	Categorize food hygiene and safety into accepted standards and practices.	0
3	Categorize food hygiene and safety into accepted standards and practices.	0
4	Prepare the technical infrastructure and contents of kitchen activities.	0
5	Prepare the technical infrastructure and contents of kitchen activities.	0
6	Prepare the technical infrastructure and contents of kitchen activities.	0

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.	0
2	Apply theoretical knowledge about food science into the field of gastronomy.	0
3	Apply theoretical knowledge about food science into the field of gastronomy.	0
4	Collaborate with shareholders in the field to bring new ideas, products to the market.	0
5	Collaborate with shareholders in the field to bring new ideas, products to the market.	0
6	Collaborate with shareholders in the field to bring new ideas, products to the market.	0
7	Integrate basic kitchen techniques and product preparation principles into today's technology.	0
8	Integrate basic kitchen techniques and product preparation principles into today's technology.	0
9	Integrate basic kitchen techniques and product preparation principles into today's technology.	0
10	Plan the work schedule and workflow in food and beverage enterprises.	0
11	Plan the work schedule and workflow in food and beverage enterprises.	0
12	Plan the work schedule and workflow in food and beverage enterprises.	0

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.	0
2	They calculate costs in the food and beverage field.	0
3	They calculate costs in the food and beverage field.	0
4	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.	0
5	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.	0
6	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.	0
7	They organizes participation to national and international competitions and fairs in its field.						5
8	They organizes participation to national and international competitions and fairs in its field.						5
9	They organizes participation to national and international competitions and fairs in its field.						5

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.						5
2	Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.						5
3	Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.						5
4	Find planning, executioning and editing mistakes systematicly related to his field.						5
5	Find planning, executioning and editing mistakes systematicly related to his field.						5
6	Find planning, executioning and editing mistakes systematicly related to his field.						5

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.						5
2	They express their ideas using presentation and communication techniques in deliberate and verbal ways.						5
3	They express their ideas using presentation and communication techniques in deliberate and verbal ways.						5
4	They organize activities related to the field.						5
5	They organize activities related to the field.						5
6	They organize activities related to the field.						5

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.						5
2	They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.						5
3	They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.						5
4	Design social and social projects in his / her field using historical, cultural and geographical riches.						5
5	Design social and social projects in his / her field using historical, cultural and geographical riches.						5
6	Design social and social projects in his / her field using historical, cultural and geographical riches.						5
7	Perform scientific researches using knowledge and skills related to his field.						5
8	Perform scientific researches using knowledge and skills related to his field.						5
9	Perform scientific researches using knowledge and skills related to his field.						5

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