SECTION I: GENERAL INFORMATION ABOUT THE COURSE

Course Code	Course Name	Year	Semester	Theoretical	Practical	Credit	ECTS
60613YETOS-BIT2073	Digital Transformation and Industry 4.0	0	Spring	2	0	2	3

Course Type :
Cycle:	Bachelor      TQF-HE:6. Master`s Degree      QF-EHEA:First Cycle      EQF-LLL:6. Master`s Degree
Language of Instruction:	Turkish
Prerequisities and Co-requisities:	N/A
Mode of Delivery:	E-Learning
Name of Coordinator:	Dr. Öğr. Üyesi CANSU ŞAHİN KÖLEMEN
Dersin Öğretim Eleman(lar)ı:	Instructor CEM KAZAN Dr. Öğr. Üyesi CANSU ŞAHİN KÖLEMEN Dr. Öğr. Üyesi ÖZLEM FEYZA ERKAN
Dersin Kategorisi:

SECTION II: INTRODUCTION TO THE COURSE

Course Objectives & Content

Course Objectives:

The transformation, which is also described as the Fourth Industrial Revolution, takes place with the combination of many physical and digital technologies. Regardless of the triggering technological tools, the main purpose of industrial transformations is to increase resource efficiency and effectiveness and to increase the competitiveness of companies. The difference of this transformation we are experiencing is that it not only provides change in basic business processes, but also reveals smart and connected product concepts and presents new business models that generate income-generating and service-based business. The aim of this course is to teach Industry 4.0 design principles and conceptual frameworks, as autonomous robots, artificial intelligence, big data, augmented reality, additive manufacturing, internet of things, cloud computing, cyber security technologies.

Course Content:

Development of Industry; Industry 4.0 and its Components; Smart Factories; Digital Transformation in Industry; Dark Factories and Dark Manufacturing; Big Data and Analytics; Autonomous Robots; Augmented Reality; Cyber Physical Systems and Simulation; Cyber Security; Industry 4.0 and System Integration; Internet of Things (IoT) and Industrial Internet (IIoT); Additive Manufacturing and 3D Printers; New Professions to Come with Industry 4.0 and Professions that will Fall to Automation; Artificial Intelligence.

Course Learning Outcomes (CLOs)

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:

Knowledge (Described as Theoritical and/or Factual Knowledge.)

1) Understands industry 4.0 design principles and conceptual framework.

2) Understands the basic technologies of Industry 4.0.

Skills (Describe as Cognitive and/or Practical Skills.)

1) Offer a solution using the appropriate components of Industry 4.0 for a given problem statement.

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.)

Weekly Course Schedule

Week	Subject	Materials Sharing *
		Related Preparation	Further Study
1)	Industrial Development
2)	Industry 4.0 and Components
3)	Smart Factories
4)	Digital Transformation in Industry
5)	Lights out Production with Lights out Factories
6)	Big Data and Analytics
7)	Autonomous Robots
8)	Midterm
9)	Augmented Reality
10)	Cyber Physical Systems and Simulation, Cyber Security
11)	Industry 4.0 and System Integration
12)	Internet of Things (IoT), Industrial Internet of Things (IIoT)
13)	Additive Manufacturing and 3D Printers
14)	New Professions to Come with Industry 4.0, Professions to be defeated in Automation
15)	Artificial Intelligence

*These fields provides students with course materials for their pre- and further study before and after the course delivered.

Recommended or Required Reading & Other Learning Resources/Tools

Course Notes / Textbooks:	Gürcan BANGER, Endüstri 4.0 Ekstra, Dorlion Yayınları, 2018.
References:	• Ogan ÖZDOĞAN, Endüstri 4.0 Dördüncü Sanayi Devrimi ve Endüstriyel Dönüşümün Anahtarları, Pusula 20 Teknoloji ve Yayıncılık A.Ş., 2019. • Barış ÖZTUNA, Endüstri 4.0 (Dördüncü Sanayi Devrimi) ile Çalışma Yaşamının Geleceği, Gece Kitaplığı, 2017. • Ders notları

DERS ÖĞRENME ÇIKTILARI - PROGRAM ÖĞRENME ÇIKTILARI İLİŞKİSİ

Contribution of The Course Unit To The Programme Learning Outcomes

Ders Öğrenme Çıktıları (DÖÇ)	1	2	3
Program Öğrenme Çıktıları (PÖÇ)
1) Ability to understand the concepts and basic principles in the field of Gastronomy and Culinary Arts
2) To have knowledge of the concepts and rules in the field of hospitality and lodging industry.
3) Learning and applying national and international food safety, hygiene, sanitation rules and legislation and standards in these areas
4) To gain project development skills that will contribute to the field of food and beverage management, gastronomy and culinary arts.
5) To be able to apply the methods of procuring, storing, preparing, cooking, and serving food and beverages.
6) To be able to apply subjects such as menu management, menu planning, food and beverage cost, and pricing in the field.
7) To acquire the ability to conduct research by learning the techniques and current developments in the field of gastronomy.
8) To be able to apply technological developments related to the field.
9) To be able to develop solutions to potential problems in production and service processes with a critical approach.
10) Ability to critically evaluate existing norms and standards in the work for which he/she is responsible.
11) To develop interaction and presentation skills, both in writing and orally, within group work.

SECTION III: RELATIONSHIP BETWEEN COURSE UNIT AND COURSE LEARNING OUTCOMES (CLOs)

Level of Contribution of the Course to PLOs

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Programme Learning Outcomes	Contribution Level (from 1 to 5)
1)	Ability to understand the concepts and basic principles in the field of Gastronomy and Culinary Arts
2)	To have knowledge of the concepts and rules in the field of hospitality and lodging industry.
3)	Learning and applying national and international food safety, hygiene, sanitation rules and legislation and standards in these areas
4)	To gain project development skills that will contribute to the field of food and beverage management, gastronomy and culinary arts.
5)	To be able to apply the methods of procuring, storing, preparing, cooking, and serving food and beverages.
6)	To be able to apply subjects such as menu management, menu planning, food and beverage cost, and pricing in the field.
7)	To acquire the ability to conduct research by learning the techniques and current developments in the field of gastronomy.
8)	To be able to apply technological developments related to the field.
9)	To be able to develop solutions to potential problems in production and service processes with a critical approach.
10)	Ability to critically evaluate existing norms and standards in the work for which he/she is responsible.
11)	To develop interaction and presentation skills, both in writing and orally, within group work.

SECTION IV: TEACHING-LEARNING & ASSESMENT-EVALUATION METHODS OF THE COURSE

Teaching & Learning Methods of the Course

(All teaching and learning methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Teaching and Learning Methods defined at the Programme Level	Teaching and Learning Methods Defined for the Course
Lectures
Discussion
Demonstration
Views
Questions Answers

Assessment & Evaluation Methods of the Course

(All assessment and evaluation methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Aassessment and evaluation Methods defined at the Programme Level	Assessment and Evaluation Methods defined for the Course
Midterm
Final Exam
Quiz

Contribution of Assesment & Evalution Activities to Final Grade of the Course

Measurement and Evaluation Methods	# of practice per semester	Level of Contribution
Quizzes	2	% 20.00
Midterms	1	% 30.00
Semester Final Exam	1	% 50.00
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

SECTION V: WORKLOAD & ECTS CREDITS ALLOCATED FOR THE COURSE

WORKLOAD OF TEACHING & LEARNING ACTIVITIES
Teaching & Learning Activities	# of Activities per semester	Duration (hour)	Total Workload
Course	14	2	28
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	14	2	28
Presentations / Seminar	0	0	0
Project	0	0	0
Homework Assignments	0	0	0
Total Workload of Teaching & Learning Activities	-	-	56
WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES
Assesment & Evaluation Activities	# of Activities per semester	Duration (hour)	Total Workload
Quizzes	3	3	9
Midterms	1	6	6
Semester Final Exam	1	12	12
Total Workload of Assesment & Evaluation Activities	-	-	27
TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities)			83
ECTS CREDITS OF THE COURSE (Total Workload/25.5 h)			3