INTRODUCTION TO SUSTAINABILITY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
ECF218	INTRODUCTION TO SUSTAINABILITY	4	2	2	4

GENERAL INFORMATION
Language of Instruction :	İngilizce
Level of the Course Unit :	LİSANS, TYY: + 6.Düzey, EQF-LLL: 6.Düzey, QF-EHEA: 1.Düzey
Type of the Course :	Zorunlu
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Dr.Öğr.Üyesi NEVRUZ BERNA TATLISU
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of lesson; The main motivation of the course is the need for environment- and society-oriented activities in order to prevent the destruction caused by decision-makers' profit-oriented policies and practices on nature and social layers. The course aims to provide students with the ability to develop new policies by bringing to light environmental and economic development practices through political and managerial approaches, by providing students with the ability to compare sustainability policies.
Contents of the Course Unit:	The content of the course includes the historical and theoretical framework of the concept of sustainability, starting from environmental externalities and market disruptions; Comparative evaluation of sustainability policies implemented in the world and in Turkey within the conceptual and theoretical background; interpretation of numerical indicators of industrial ecology and green economy; and analysis of sustainability's relationship with justice and welfare.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explains the need for the concept of sustainability within the framework of environmental externalities and market disruptions.
It lists the historical development and critical points of sustainability activities periodically.
Explains environmental sustainability and sustainable development theories with the help of economic and social indicators.
Makes decisions by comparing real-life applications to ensure environmental sustainability in the industrial process.
Analyzes economic indicators of brown-green areas.
It discusses the relationship between the concepts of environmental justice and welfare and the policies that can be applied in the light of different assumptions and hypotheses.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Reading	Historical Development of Sustainability	Lecture, Question and Answer, Discussion Method
2	Reading	The Importance and Scope of Sustainability in Today's Conditions	Lecture, Question and Answer, Discussion Method
3	Reading	Introduction to Environmental Sustainability	Lecture, Question and Answer, Discussion Method
4	Reading	Environmental Externalities and Market Disruptions	Lecture, Question and Answer, Discussion Method
5	Reading	Sustainable Development Theory	Lecture, Question and Answer, Discussion Method
6	Reading	On Environment and Development: “The Environmental Kuznets Curve”	Lecture, Question and Answer, Discussion Method
7	Reading	Environmental Sustainability-Crisis Relationship	Lecture, Question and Answer, Discussion Method
8	-	ARA SINAV	-
9	Reading	Industrial Ecology and Green Development	Lecture, Question and Answer, Discussion Method
10	Reading	Industrial Ecology and Green Development Brown-Green Areas, Economy-Based Indicators and Analysis	Lecture, Question and Answer, Discussion Method
11	Reading	Renewable energy	Lecture, Question and Answer, Discussion Method
12	Reading	The Relationship between Sustainability and Technology and Education	Lecture, Question and Answer, Discussion Method
13	Reading	The Relationship Between Sustainability, Environmental Justice and Welfare	Lecture, Question and Answer, Discussion Method
14	Reading	Green Economy Practices and Public Policies Supporting Sustainability in the World and in Turkey	Lecture, Question and Answer, Discussion Method
15	Reading	An overview	Lecture, Question and Answer, Discussion Method
16	-	FİNAL	-
17	-	FİNAL	-

SOURCE MATERIALS & RECOMMENDED READING
by Robert Brinkmann, Introduction to Sustainability, 2016
by Martin Mulligan, An Introduction to Sustainability, 2017
by Martin Mulligan,An Introduction to Sustainability: Environmental, Social and Personal Perspectives

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
DÖNEM SONU- Sınavı (Final)	1	50
Ara Sınav (Vize)	1	50
Ara Sınav (Vize)	1	50
DÖNEM SONU- Sınavı (Final)	1	50
TOPLAM	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	Define basic concepts about gastronomy.			2
2	Interpret the basic concepts, areas and approaches related to the field.			2

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.						5
2	Compare national and international cuisines in terms of similarities and differences.				3

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	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.			2
2	Collaborate with shareholders in the field to bring new ideas, products to the market.		1
3	Integrate basic kitchen techniques and product preparation principles into today's technology.				3
4	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 carry out management theories, recruitment and evaluation processes effectively in food and beverage business.	0
3	They organizes participation to national and international competitions and fairs in its field.	0

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
2	Find planning, executioning and editing mistakes systematicly related to his field.	0

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.	0
2	They organize activities related to the field.	0

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.				3
2	Design social and social projects in his / her field using historical, cultural and geographical riches.			2
3	Perform scientific researches using knowledge and skills related to his field.		1

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)
Ders	14	1	14
Derse Ön Hazırlık ve Ders Sonrası Pekiştirme	13	1	13
Arazi Çalışması	0	0	0
Grup Çalışması / Ödevi	0	0	0
Laboratuvar	0	0	0
Okuma	0	0	0
Ödev	0	0	0
Proje Hazırlama	0	0	0
Seminer	0	0	0
Staj	0	0	0
Teknik Gezi	0	0	0
Web Tab. Öğrenme	0	0	0
Uygulama	0	0	0
Yerinde Uygulama	0	0	0
Mesleki Faaliyet	0	0	0
Sosyal Faaliyet	0	0	0
Tez Hazırlama	0	0	0
Alan Çalışması	0	0	0
Rapor Yazma	0	0	0
Final Sınavı	1	2	2
Final Sınavı Hazırlığı	7	2	14
Ara Sınav	1	2	2
Ara Sınav Hazırlığı	5	1	5
Kısa Sınav	0	0	0
Kısa Sınav Hazırlığı	0	0	0
TOPLAM	41	0	50