| GASTRONOMY AND CULINARY ARTS | |||||
|---|---|---|---|---|---|
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General Information about the Course
| Course Code: | IKU-Z-218 | ||||||||
| Course Title: | Management of Intercultural Differences | ||||||||
| Course Semester: | 2. Semester / Spring | ||||||||
| Course Credits: |
|
||||||||
| Language of instruction: | TR | ||||||||
| Prerequisite of the course: | No | ||||||||
| Type of course: | Üniversite Seçmeli | ||||||||
| Level of course: |
|
||||||||
| Course Lecturer(s): | Dr. Tuğçe Uraler |
Purpose and content of the course
| Course Objectives: | The aim of this course is to enhance students’ ability to communicate effectively, collaborate, and manage cultural diversity within global and multicultural environments. Students will explore key concepts such as cultural intelligence (CQ), emotional intelligence (EQ), and ethical leadership to learn how to build bridges across diverse value systems, resolve conflicts, and develop inclusive strategies. Within a framework of personal responsibility and professional ethics, the course also seeks to cultivate decision-making competencies that transform cultural differences into opportunities for innovation and strategic advantage. |
| Course Objective: | The objective of this course is to enable students to operate effectively within diverse cultural contexts. Throughout the course, students will develop competencies in evaluating intercultural communication strategies, managing cultural diversity, analyzing biases and stereotypes, and making ethical and inclusive decisions in multicultural settings. The course aims to enhance students’ cultural awareness and empower them to turn cultural differences into strategic advantages in organizational and leadership contexts. |
| Mode of Delivery: | E-Learning |
Learning Outcomes
| Knowledge (Described as Theoritical and/or Factual Knowledge.) | ||
|
1) Knowledge
- Students identify and compare foundational concepts of cultural theories (e.g., Hofstede, Trompenaars, Hall).
- They explain the impact of cross-cultural differences on communication, leadership, and organizational behavior within theoretical frameworks.
- They analyze theoretical approaches such as cultural intelligence (CQ), emotional intelligence (EQ), and ethical leadership.
Skills
- Students develop effective communication and interaction strategies by analyzing value systems from diverse cultures.
- They apply appropriate conflict resolution and negotiation techniques to manage intercultural conflicts.
- They evaluate cultural stereotypes, biases, and forms of discrimination and generate inclusive alternatives.
Competencies
- Students make ethical decisions in multicultural settings, acting with personal and social responsibility.
- They demonstrate leadership skills based on cultural awareness in global work environments.
- Through lifelong learning, they assess the opportunities offered by diverse cultural structures to enhance professional development.
|
||
| Skills (Describe as Cognitive and/or Practical Skills.) | ||
|
1) Knowledge (Cognitive Domain)
- Students explain the impact of cultural differences within societal and organizational contexts.
- They analyze intercultural communication theories and compare different approaches.
- They critically evaluate the formation processes of cultural stereotypes and biases.
- They classify strategic models used to manage cultural diversity effectively.
🛠️ Skills (Practical Application)
- Students apply intercultural conflict resolution techniques based on real-life scenarios.
- Through simulations and case analyses, they develop inclusive communication strategies.
- They design ethical decision-making processes for work environments, considering cultural variations.
- They integrate components of cultural intelligence into leadership practices and assess their effectiveness.
|
||
| 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) Competences
- Students identify their personal learning objectives related to managing cross-cultural differences and independently utilize appropriate resources to achieve them.
- They make decisions concerning cultural conflicts within an ethical and professional responsibility framework.
- They take active roles in multicultural working groups and develop collaborative solutions by synthesizing diverse perspectives.
- They propose strategic approaches to cultural challenges in global business contexts with a strong sense of individual responsibility.
- They link opportunities arising from cultural diversity to personal development and leadership capacity within a lifelong learning perspective.
|
||
|
2) Competences
- Students identify and critically evaluate current sources of knowledge related to intercultural interaction.
- They demonstrate the ability to develop and apply personalized learning strategies in the field of cultural difference management.
- They conduct research on the impacts of cultural diversity through a lifelong learning approach and translate findings into practice.
- They generate new insights and restructure existing methods to solve problems encountered in intercultural communication.
- They reflect on their learning processes to identify areas for growth and achieve personal development in multicultural environments.
|
||
|
3) Competences
- Students communicate openly, respectfully, and effectively with individuals from diverse cultural backgrounds.
- They take active roles in intercultural teamwork and develop collaborative approaches.
- They demonstrate empathetic listening, constructive feedback, and cultural sensitivity in social interactions.
- They interpret cultural diversity as a value that supports social integration and propose inclusive communication strategies accordingly.
- They build and sustain relationships by considering different cultural norms and contribute meaningfully to shared goals.
|
||
|
4) Competences
- Students identify the dynamics of intercultural communication within their specific area of expertise and relate them to domain-specific practices.
- They apply subject-specific knowledge effectively in international and multicultural professional environments while demonstrating cultural sensitivity.
- They integrate strategies for managing cultural diversity into processes and practices relevant to their discipline.
- They evaluate field-specific ethical principles in cultural contexts and develop inclusive decision-making frameworks.
- They propose context-aware solutions to intercultural challenges by utilizing tools and methodologies unique to their professional field.
|
||
Course Topics
| Week | Subject | ||
| 1) | Conceptual Framework of Culture and Cross-Cultural Differences | ||
| 2) | Cultural Theories and Models | ||
| 3) | Fundamentals of Intercultural Communication | ||
| 4) | Cultural Intelligence (CQ) and Emotional Intelligence (EQ) Approaches | ||
| 5) | Prejudices, Stereotypes, and Forms of Discrimination | ||
| 6) | Cultural Diversity and Inclusive Approaches | ||
| 7) | Causes and Conflict Resolution Strategies in Intercultural Settings | ||
| 8) | Ethical Leadership from a Cultural Perspective | ||
| 9) | Team Dynamics in Intercultural Environments | ||
| 10) | Applications in International and Multicultural Workplaces | ||
| 11) | Analysis of Business Culture in Turkey and Key Characteristics | ||
| 12) | Intercultural Differences in Management Understanding: Diversity and Strategies in the Global Business World | ||
| 13) | Social and Organizational Culture in Asian and Far Eastern Countries | ||
| 14) | Strategies Used in Managing Cross-Cultural Differences | ||
|
|||
Ders - Program Öğrenme Kazanım İlişkisi
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Ders Öğrenme Kazanımları | 1 |
2 |
3 |
4 |
5 |
6 |
|||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | |||||||||||
| 1) PO1: Explains the basic concepts, theories and principles specific to the field of Gastronomy and Culinary Arts. | |||||||||||
| 2) PO2: Conducts kitchen management and operations independently. | |||||||||||
| 3) POÇ 3: Performs various cooking techniques and culinary applications from Turkish and world cuisines at a professional level. | |||||||||||
| 4) PO4: Explains the historical development and diversity of Turkish and world culinary cultures. | |||||||||||
| 5) PO 5: Provides leadership and takes responsibility in teamwork. | |||||||||||
| 6) POÇ 6: Applies food safety, hygiene and sanitation rules. | |||||||||||
| 7) POÇ 7: Produces solutions with an innovative perspective to meet changing consumer expectations. | |||||||||||
| 8) POÇ 8: Analyzes and produces solutions to problems encountered in the field of Gastronomy and Culinary Arts. | |||||||||||
| 9) POÇ 9: Demonstrates behaviors in accordance with environmental awareness and sustainability principles and develops innovative and entrepreneurial ideas. | |||||||||||
| 10) POÇ 10: Uses information and communication technologies, software and tools in the field. | |||||||||||
| 11) POÇ 11: Acting in accordance with professional ethical rules and integrating these rules into business life. | |||||||||||
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 |
| Practical Final | % 0 | |
| Report Submission | % 0 | |
| Bütünleme | % 0 | |
| Bütünleme Pratik | % 0 | |
| Kanaat Notu | % 0 | |
| Committee | % 0 | |
| Yazma Ödev Dosyası | % 0 | |
| Portfolio | % 0 | |
| Take-Home Exam | % 0 | |
| Logbook | % 0 | |
| Participation | % 0 | |
| Discussion | % 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 | ||
| Laboratory | ||
| Application | ||
| Practice Exam | ||
| Special Course Internship (Work Placement) | ||
| Field Work | ||
| Study Hours Out of Class | ||
| Article Critical | ||
| Article Writing | ||
| Module Group Study | ||
| Brainstorming | 14 | 14 |
| Role Playing + Dramatizing | ||
| Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.) | ||
| Homework (reading, writing, watching movies, etc.) | ||
| Project Preparation + Presentation | ||
| Report Preparation + Presentation | ||
| Presentation / Seminar Preparation + Presenting | ||
| Oral examination | ||
| Preparing for Midterm Exams | 14 | 14 |
| MIDTERM EXAM (Visa) | 1 | 1 |
| Preparing for the General Exam | 14 | 14 |
| GENERAL EXAM (Final) | 1 | 1 |
| Participation | ||
| Discussion | ||
| Portfolio | ||
| Take-Home Exam | ||
| Logbook | ||
| Total Workload | 44 | |
| ECTS (30 saat = 1 AKTS ) | 1 | |