Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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ECF218 | INTRODUCTION TO SUSTAINABILITY | 4 | 2 | 2 | 4 |
GENERAL INFORMATION |
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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 | |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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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) |
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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 |
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Week | Preparatory | Topics(Subjects) | Method |
1 | Book Reading | HISTORICAL DEVELOPMENT OF SUSTAINABILITY | Lecture, question |
2 | Book Reading | THEORY OF SUSTAINABILITY | Lecture, question |
3 | Book Reading | SUSTAINABILITY AND THE CHALLENGE OF COMPLEX SYSTEMS | Lecture, question |
4 | Book Reading | SUSTAINABLE DEVELOPMENT: A GLOBAL MODEL | Lecture, question |
5 | Book Reading | CIRCULAR ECONOMY AND SUSTAINABILITY | Lecture, question |
6 | Book Reading | THE ROLE OF GREEN ECONOMY FOR SUSTAINABLE DEVELOPMENT | Lecture, question |
7 | Book Reading | THE BIOECONOMY AS A FRAMEWORK FOR TRANSIT TOWARDS SUSTAINABILITY | Lecture, question |
8 | - | MID-TERM EXAM | - |
9 | Book Reading | ROLE OF INTERNATIONAL ORGANIZATIONS AND GOVERNMENT BODIES IN PROMOTING SUSTAINABLE DEVELOPMENT | Lecture, question |
10 | Book Reading | TRANSORMATIVE SUSTAINABLE DEVELOPMENT: INTERNATIONAL DIMENSION | Lecture, question |
11 | Book Reading | INTERNATIONAL TRADE AND SUSTAINABLE DEVELOPMENT | Lecture, question |
12 | Book Reading | URBAN SUSTAINABILITY | Lecture, question |
13 | Book Reading | FINANCING AND SUSTAINABLE DEVELOPMENT | Lecture, question |
14 | Book Reading | LINKS BETWEEN SUSTAINABLE DEVELOPMENT AND INNOVATIVE TECHNOLOGIES | Lecture, question |
15 | Book Reading | SUSTAINABILITY: THE BUSINESS PERSPECTIVE | Lecture, question |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Report on Turkey’s Initial Steps towards the Implementation of the 2030 Agenda for Sustainable Development. 46 pages. |
Diesendorf, M., 2000, ‘Sustainability and sustainable development’, in Dunphy, D, Benveniste, J, Griffiths, A and Sutton, P (eds) Sustainability: The corporate challenge of the 21st century, Sydney: Allen & Unwin, chap. 2, 19-37. |
Gavin DeNyse (2000). How Can We Get There? The role of government and business in creating a sustainable world given a market economy. 25 pages. |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Define basic concepts about gastronomy.
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2 | |||||
2 |
Interpret the basic concepts, areas and approaches related to the field.
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2 |
KNOWLEDGE |
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Factual |
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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.
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5 | |||||
2 |
Compare national and international cuisines in terms of similarities and differences.
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3 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Categorize food hygiene and safety into accepted standards and practices.
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0 | |||||
2 |
Prepare the technical infrastructure and contents of kitchen activities.
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0 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply theoretical knowledge about food science into the field of gastronomy.
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2 | |||||
2 |
Collaborate with shareholders in the field to bring new ideas, products to the market.
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1 | |||||
3 |
Integrate basic kitchen techniques and product preparation principles into today's technology.
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3 | |||||
4 |
Plan the work schedule and workflow in food and beverage enterprises.
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0 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
They calculate costs in the food and beverage field.
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0 | |||||
2 |
They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
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0 | |||||
3 |
They organizes participation to national and international competitions and fairs in its field.
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0 |
OCCUPATIONAL |
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Learning to Learn |
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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.
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2 | |||||
2 |
Find planning, executioning and editing mistakes systematicly related to his field.
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0 |
OCCUPATIONAL |
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Communication & Social |
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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.
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0 | |||||
2 |
They organize activities related to the field.
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0 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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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.
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3 | |||||
2 |
Design social and social projects in his / her field using historical, cultural and geographical riches.
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2 | |||||
3 |
Perform scientific researches using knowledge and skills related to his field.
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1 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
Lecture & In-Class Activities | 14 | 1 | 14 |
Preliminary & Further Study | 13 | 1 | 13 |
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 | 2 | 2 |
Preparation for the Final Exam | 7 | 2 | 14 |
Mid-Term Exam | 1 | 2 | 2 |
Preparation for the Mid-Term Exam | 5 | 1 | 5 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 41 | 0 | 50 |
Total Workload of the Course Unit | 50 | ||
Workload (h) / 25.5 | 2 | ||
ECTS Credits allocated for the Course Unit | 2,0 |