GASTRONOMY AND CULINARY ARTS (ENGLISH)
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

General Information about the Course

Course Code: IKU 112
Course Title: Career Planing
Course Semester: 1. Semester / Fall
Course Credits:
Theoretical Practical Credit ECTS
1 0 1 2
Language of instruction: EN
Prerequisite of the course: No
Type of course: Necessary
Level of course:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s): Lecturer Cansu Arısoy Gedik

Purpose and content of the course

Course Objectives: Students recognize the business world, different sectors and the needs of these sectors, and become aware of the importance of career planning in the preparation process for the business world. By understanding the expectations of the business world correctly, students develop their knowledge and skills in parallel with the requirements of the relevant sectors.
Course Objective: To comprehend the workings of industries and to draw a suitable road map by making conscious choices for career planning. Students have the opportunity to apply the theoretical knowledge they have acquired from the course to business life.
Mode of Delivery: Face to face

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)
  1) The student recognizes the strengths and areas of development.
  2) Recognizes the student's strengths and areas of development.
Skills (Describe as Cognitive and/or Practical Skills.)
  1) Awareness of the importance of developing fine skills in the career process increases.
  2) The student understands the importance of issues affecting communication such as body language, diction, and address; develops accurate and effective communication skills.
  3) The student understands the importance of establishing mutually beneficial relationships that are necessary for achieving career goals.
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.)
  1) Students recognize sectors such as the public sector, private sector, academia, non-governmental organizations, comprehend the differences between sectors and turn to a career field suitable for the future plans of the students.

Course Topics

Week Subject
Related Preparation Pekiştirme
1) Explaining the purpose and scope of the course: Introducing the career center services and how to benefit from them.
2) Explanation of career management concepts: Skill, talent, competence, career
3) Informing students about exchange and education scholarship programs
4) Networking, the importance of social media and general rules: Self-promotion, official correspondence rules, addressing
5) Expectations and career opportunities of non-governmental organizations from new graduates
6) Soft Skills, their effects on success: Effective Presentation Skills
7) Expectations of the public sector from new graduates and career opportunities
8) The importance of diction and body language
9) Preparing resume and cover letter
10) Expectations and career opportunities of new graduates from different fields from the private sector
11) Good Interview/Bad Interview Examples
12) Making an academic career and the requirements of today's conditions
13) Developing a vision: the nature of start-up / entrepreneurship
14) Making an academic career and the requirements of today's conditions
References: Brewer, M. Ann (2018) Encountering, Experiencing and Shaping Careers: Thinking About Careers in the 21st Century. Springer [electronic resource]

Ders - Program Öğrenme Kazanım İlişkisi

No Effect 1 Lowest 2 Average 3 Highest
       
Ders Öğrenme Kazanımları

1

2

1

2

3

1

Program Outcomes
1) Recognizes educational resources and culinary tools in the field of gastronomy.
2) Defines the working areas and responsibilities of the personnel in a food and beverage business.
3) Defines the occupational safety rules in the working environment.
4) By understanding the physical and chemical events behind cooking, she/he knows in advance the effects of the methods she/he uses on food.
5) Develops creative menus
6) Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
7) Recognizes and promotes national cuisine culture.
8) Designs menus within the framework of professional ethics and health rules.
9) She/He takes responsibility for everything from the recipe to the presentation of the food in the kitchen.
10) Develop a positive attitude towards lifelong learning, use knowledge effectively.
11) By using Turkish correctly, he/she has a command of his/her mother tongue.
12) Recognizes the concepts of teamwork and time management.
13) Develops cooking techniques.
14) It carries out economic activities such as marketing and cost analysis of a business related to the field of gastronomy.

Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Laboratory
Quantitative Problem Solving
Fieldwork
Group Study / Assignment
Individual Assignment
WEB-based Learning
Internship
Practice in Field
Project Preparation
Report Writing
Seminar
Supervision
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Reading
Thesis Preparation
Field Study
Student Club and Council Activities
Other
Logbook
Interview and Oral Conversation
Research
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Sketching
Mapping and marking
Reading maps
Copying textures
Creating a library of materials
Presentation

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance % 0
Laboratory % 0
Application % 0
Practice Exam % 0
Quizzes % 0
Homework Assignments % 0
Presentation % 0
Project % 0
Special Course Internship (Work Placement) % 0
Field Study % 0
Article Critical % 0
Article Writing % 0
Module Group Study % 0
Brainstorming % 0
Role Playing + Dramatizing % 0
Out of Class Study % 0
Preliminary Work, Reinforcement % 0
Application Repetition etc. % 0
Homework (reading, writing, watching movies, etc.) % 0
Project Preparation + Presentation % 0
Report Preparation + Presentation % 0
Presentation / Seminar Preparation + Presenting % 0
Oral examination % 0
Midterms 1 % 40
Final 1 % 60
Report Submission % 0
Bütünleme % 0
Kanaat Notu % 0
Committee % 0
Yazma Ödev Dosyası % 0
Portfolio % 0
Take-Home Exam % 0
Logbook % 0
Discussion % 0
Participation % 0
total % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
total % 100

Calculation of Workload and ECTS Credits

Activities Number of Activities Workload
Course Hours 14 14
Laboratory
Application
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class 7 14
Article Critical
Article Writing
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)
Homework (reading, writing, watching movies, etc.) 14 14
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams 1 8
MIDTERM EXAM (Visa) 1 1
Preparing for the General Exam 1 10
GENERAL EXAM (Final) 1 1
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload 62
ECTS (30 saat = 1 AKTS ) 2