| GASTRONOMY AND CULINARY ARTS | |||||
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| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General Information about the Course
| Course Code: | KNT002 | ||||||||
| Course Title: | Corporate Social Responsibility | ||||||||
| Course Semester: | 8. Semester / Spring | ||||||||
| Course Credits: |
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| Language of instruction: | TR | ||||||||
| Prerequisite of the course: | No | ||||||||
| Type of course: | Non-Departmental Elective | ||||||||
| Level of course: |
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| Course Lecturer(s): | Isil Buyukgebiz |
Purpose and content of the course
| Course Objectives: | The aim is to provide undergraduate level information to students on social responsibility, the UN Sustainable Development Goals and related topics. |
| Course Objective: | The aim of the students is to gain undergraduate knowledge on social responsibility, the UN Sustainable Development Goals and related topics. |
| Mode of Delivery: | E-Learning |
Learning Outcomes
| Knowledge (Described as Theoritical and/or Factual Knowledge.) | ||
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1) Students who successfully complete this section will be able to; Explain the basic features of corporate social responsibility and different theoretical perspectives. |
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2) They can explain the content and scope of the UN Sustainable Development Goals, ethical leadership, corporate citizenship, business ethics, social entrepreneurship, sustainability, sustainable development, social awareness. |
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3) They can gain knowledge about social responsibility in general and corporate social responsibility in particular. |
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4) They can learn about contemporary issues related to corporate social responsibility, sustainability and the UN Sustainable Development Goals. |
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5) They can have knowledge-based insights into the future roles and functions of corporate social responsibility and (corporate) responsible business. |
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6) They can learn about the increasing importance of corporate social responsibility, sustainable responsible business model and UN Sustainable Development Goals in the World. |
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7) They can learn about stakeholder and risk management in line with corporate social responsibility awareness and both existing and potential risks. |
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8) They gain knowledge about sustainability reporting of businesses and foresight about their importance in the future. |
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| Skills (Describe as Cognitive and/or Practical Skills.) | ||
| 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.) | ||
Course Topics
| Week | Subject | ||
| 1) | CSR Concept, Definition and Approaches | ||
| 2) | Basic Features of CSR | ||
| 3) | CSR Similar Concepts | ||
| 4) | CSR and Stakeholders-1 | ||
| 5) | CSR and Stakeholders-2 | ||
| 6) | Risk Management and CSR | ||
| 7) | Strategic CSR | ||
| 8) | MidTerms | ||
| 9) | Social Responsibility Approach and Advantages | ||
| 10) | Sustainability | ||
| 11) | UN Sustainable Development Goals | ||
| 12) | Social Awareness | ||
| 13) | Social Entrepreneurship | ||
| 14) | Organizational Justice | ||
| 15) | Ethical Leadership | ||
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Ders - Program Öğrenme Kazanım İlişkisi
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Ders Öğrenme Kazanımları | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
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| 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 | 14 | 28 |
| Laboratory | ||
| Application | 2 | 4 |
| Practice Exam | ||
| Special Course Internship (Work Placement) | ||
| Field Work | ||
| Study Hours Out of Class | ||
| Article Critical | 15 | 30 |
| Article Writing | ||
| Module Group Study | ||
| Brainstorming | 15 | 30 |
| 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 | ||
| MIDTERM EXAM (Visa) | 1 | 1 |
| Preparing for the General Exam | ||
| GENERAL EXAM (Final) | 1 | 1 |
| Participation | ||
| Discussion | ||
| Portfolio | ||
| Take-Home Exam | ||
| Logbook | ||
| Total Workload | 94 | |
| ECTS (30 saat = 1 AKTS ) | 3 | |