Course Learning Outcomes (CLOs) are those describing the knowledge, skills and competencies that students are expected to achieve upon successful completion of the course. In this context, Course Learning Outcomes defined for this course unit are as follows:
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Knowledge
(Described as Theoritical and/or Factual Knowledge.)
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1) Students learn what to consider when planning their careers.
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2) Students are introduced to alternative tools that they can use in their career journeys.
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Skills
(Describe as Cognitive and/or Practical Skills.)
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1) Students learn and practice how to prepare a CV in international standards.
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2) Students get to know EuroPass documents and gain the skills to use them in their career journeys.
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3) Students recognize and gain the ability to use social media tools that they can benefit from in their career journeys.
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Competences
(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
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1) Students learn about overseas education and employment opportunities.
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2) By benefiting from the experiences of the relevant sector officials, students gain ideas about topics such as interview techniques and recruitment processes, and they are provided to benefit from these ideas in their own career journeys.
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Week |
Subject |
Materials Sharing * |
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Related Preparation |
Further Study |
1) |
Informing about the course, sharing the achievements of the courses taken within the scope of the University's Competence Program with the students in terms of competence development and conducting a survey in this direction. (Determining the development of 14 competencies with a survey.) Information about the Competency Certificate. |
Interactive presentation with slide show
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1) |
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2) |
nformation about Europass documents (Diploma Supplement, Europass Mobility Documents, Certificate Supplement, Europass CV). (Presentation by MYK.) |
Interactive presentation with slide show
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3) |
Why is the Diploma Supplement Necessary, What Information Does It Contain? What Advantages Does It Provide to Graduates? How to Buy? Does it enable the diploma to be recognized internationally, especially in Europe? |
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4) |
What is the Europass Mobility Certificate? Purpose of Europass Mobility, How to apply? For what types of mobility can a Mobility document be issued? What is the Europass Certificate Supplement? How to get Europass Certificate Supplement? |
Interactive presentation with slide show
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5) |
What is a Europass CV? How is it prepared? What are the advantages? What is a Letter of Intent and How is it Prepared? |
Interactive presentation with slide show
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6) |
Europass CV and Letter of Intent Preparation Application |
Interactive presentation with slide show
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7) |
Giving feedback to students' Europass CV' and Letters of Intent. |
Interactive presentation with slide show
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8) |
Interview techniques |
Interactive presentation with slide show
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9) |
Promotion and use of social media tools (Linkedin) |
Interactive presentation with slide show
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10) |
Email writing and management |
Interactive presentation with slide show
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11) |
Industry Relations and Networking |
Interactive presentation with slide show
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12) |
Invitation of HR specialists about the recruitment process |
Interactive presentation with slide show
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13) |
Invitation of HR specialists about the recruitment process |
Interactive presentation with slide show
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14) |
Uploading the Europass CV to OIS, a Letter of Intent, an optional Language Exam and an online exam will be evaluated. |
Interactive presentation with slide show
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(KPLOs and SPLOs are the abbreviations for Key & Sub- Programme Learning Outcomes, respectively. )
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Programme Learning Outcomes |
Contribution Level (from 1 to 5) |
1) |
It has basic knowledge required by culinary art. |
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1.1 Has knowledge about the theories, facts, concepts and principles related to the field. |
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1.2 Have basic knowledge and background on basic cooking and service techniques. |
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1.3 It specializes in processes ranging from the preparation of raw or raw foods and beverages to the presentation process. |
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1.4 Learn important principles about domestic and foreign kitchens. |
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1.5 Knows the basic principles of certain cuisines of the country and the world. |
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2) |
to know all the processes related to food and beverage production from the purchasing stage to the presentation stage and to solve the problems that may arise in these processes. |
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2.1 Gıda hijyeni, satın alma ve depolama ilkelerini açıklar. |
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2.2 Have basic knowledge about management of food and beverage companies and organizations. |
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3) |
To plan the physical environment related to the kitchen, to recognize, use and protect the equipment, tools and technologies. |
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3.1 It prepares the food and beverage demands of the guests in the institution where it works. |
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3.2 Applies sanitation and safety rules in the kitchen. |
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4) |
For a half-year, it applies theoretical knowledge that it learns in business life |
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4.1 Experience all processes in business life. |
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4.2 It takes part in activities related to the field of education in a company operating in its field. |
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4.3 Compares theoretical knowledge with practice. |
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4.4 They compile the knowledge and experience gained in the field. |
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5) |
S/he acquires the competencies that develop in line with the expectations of business world and the society defined as the institutional outcomes of our university on the basic level in relation with his/her field. |
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5.1 Acquires competency of analyzing and solving the problems. |
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5.2 Has ethical and social responsibility awareness. |
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5.3 Takes responsibility as a team member in the works and transactions related to the field. |
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5.4 He is aware of written, verbal communication and interaction. |
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5.5 It follows the developments in advanced technologies and digital transformation. |
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5.6 Gains awareness of lifelong learning. |
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5.7 Has awareness of citizenship competence. |
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5.8 Evaluates the developments in the field with an entrepreneurial understanding. |
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5.9 Gains the competence to communicate in a Foreign Language (English) defined at least A2 level of the European Language Portfolio. (At the B1 level for programs whose teaching language is English). |
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WORKLOAD OF TEACHING & LEARNING ACTIVITIES |
Teaching & Learning Activities |
# of Activities per semester |
Duration (hour) |
Total Workload |
Course |
0 |
0 |
0 |
Laboratory |
0 |
0 |
0 |
Application |
0 |
0 |
0 |
Special Course Internship (Work Placement) |
0 |
0 |
0 |
Field Work |
0 |
0 |
0 |
Study Hours Out of Class |
0 |
0 |
0 |
Presentations / Seminar |
0 |
0 |
0 |
Project |
0 |
0 |
0 |
Homework Assignments |
1 |
2 |
2 |
Total Workload of Teaching & Learning Activities |
- |
- |
2 |
WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES |
Assesment & Evaluation Activities |
# of Activities per semester |
Duration (hour) |
Total Workload |
Quizzes |
2 |
2 |
4 |
Midterms |
1 |
10 |
10 |
Semester Final Exam |
1 |
10 |
10 |
Total Workload of Assesment & Evaluation Activities |
- |
- |
24 |
TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities) |
26 |
ECTS CREDITS OF THE COURSE (Total Workload/25.5 h) |
1 |