Course Objectives: |
This course basically aims to focus on the interaction between social life and the individual. Considering the complexity of the relationship between the individual and society, this course first deals with the basic concepts such as socialization, social group, social status and role and the discussions around these concepts. Then, it is aimed to analyze the multifaceted individual-society relationship (agency-structure dichotomy) in different fields such as culture, environment, media, gender, urbanization, economy, politics, citizenship, globalization in life. In the context of these subjects, social relations, interactions, inequalities and problems are examined. In other words, while examining social life as a whole, the difficulties and problems faced by individuals in today's societies are within the scope of the course. |
Course Content: |
Introduction to the Course and Critical Thinking
Socialization
Social Groups
Social Status and Social Role
Social Stratification and Social Class
Society and Culture
Environment and Society
MIDTERM
Media, Mass Communication and Society
Gender Relations |
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) The students will be able to have a basic understanding of the relationship between the individual and society.
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2) Öğrenciler, özne-yapı etkileşimiyle ilgili eleştirel düşünme yetisini geliştirebilecektir.
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Skills
(Describe as Cognitive and/or Practical Skills.)
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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) The students will be able to gain the ability to critically analyze the society they live in as well as other societies.
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2) The students will be able to learn the effects of both micro and macro-level structures and relationships in societies on the lives of individuals.
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3) The students will be able to develop an awareness of the relations and incompatibilities between social life and the individual within the context of current issues.
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4) The students will be able to have basic knowledge of the main topics covered in the fields of social sciences.
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Week |
Subject |
Materials Sharing * |
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Related Preparation |
Further Study |
1) |
Introduction to the Course and Critical Thinking |
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2) |
Socialization |
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3) |
Social Groups |
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4) |
Social Status and Social Role |
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5) |
Society and Culture |
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6) |
Social Stratification and Social Class |
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7) |
Environment and Society |
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8) |
Midterm |
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9) |
Media, Mass Communication and Society |
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10) |
Gender Relations |
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11) |
Race, Ethnic Identity and Migration |
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12) |
Economics, Business and Working Life |
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13) |
Poverty, Social Exclusion and Welfare |
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14) |
Globalization |
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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 |
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 |
3 |
42 |
Presentations / Seminar |
0 |
0 |
0 |
Project |
0 |
0 |
0 |
Homework Assignments |
2 |
2 |
4 |
Total Workload of Teaching & Learning Activities |
- |
- |
74 |
WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES |
Assesment & Evaluation Activities |
# of Activities per semester |
Duration (hour) |
Total Workload |
Quizzes |
0 |
0 |
0 |
Midterms |
1 |
1 |
1 |
Semester Final Exam |
1 |
1 |
1 |
Total Workload of Assesment & Evaluation Activities |
- |
- |
2 |
TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities) |
76 |
ECTS CREDITS OF THE COURSE (Total Workload/25.5 h) |
3 |