General Information about the Course

Course Code:	IKU-Y-231
Course Title:	Civil Society and Volunteerism
Course Semester:	1. Semester / Fall
Course Credits:	Theoretical Practical Credit ECTS 1 0 1 1
Language of instruction:	TR
Prerequisite of the course:	No
Ders İş Deneyimini Gerektiriyor mu?:	No
Type of course:	Üniversite Seçmeli
Level of course:	Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s):	Aslı Yurtsever, Gözde Kaymaz
Course Assistants:

Purpose and content of the course

Course Objectives:	To understand the functioning of civil society and the role of volunteerism in fostering individual and social transformation.
Course Objective:	1- To be able to understand the development, basic concepts and structure of civil society 2- To be able to learn the working areas and functioning of civil society organizations 3- To be able to recognize different civil society organizations To be able to learn the areas of volunteering 4- To be able to explain the differences between individual and corporate volunteering 5- To be able to understand the effects of volunteering on individual development and social transformation 6- To be able to associate civil society activities with sustainable development goals 7- To be able to design a volunteering project with the dimensions of social need, target group and impact
Mode of Delivery:	E-Learning

Learning Outcomes

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

1) Identifies and defines the fundamental concepts, historical development, and social role of civil society.

2) Explains the concept of volunteering and its impacts on individuals and society.

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

1) Explains the structures of different civil society organizations and compares their modes of operation.

2) Explains the structures of different civil society organizations and compares their modes of operation.

3) Analyzes the connection between civil society activities and the Sustainable Development Goals (SDGs).

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) Designs a volunteering project addressing a social need by considering the target group, objectives, and impact dimensions.

2) Applies the knowledge gained from different civil society organizations and forms of volunteering to their own life.

Course Topics

Week	Subject
Related Preparation	Pekiştirme
1)	Foundations of Civil Society: Concepts, Historical Development, and Social Role
2)	The Concept, Types, and Social Impact of Volunteering
3)	Structure, Functioning, and Ethical Principles of Civil Society Organizations
4)	Civil Society and Volunteering Experiences in the Field of Environment
5)	Civil Society and Volunteering Experiences in the Field of Health
6)	Civil Society and Volunteering Experiences in the Field of Education
7)	Civil Society and Volunteering Experiences in the Field of Youth
8)	Civil Society and Volunteering Experiences in the Field of Humanitarian Aid
9)	Sustainable Development Goals (SDGs)
10)	Volunteering experience
11)	Volunteering project design
12)	Implementation and impact in volunteering projects
13)	Project evaluation and feedback
14)	Evaluation, and closing session
References: Altay, Ö. F., Başarslan, F., & Güzeliş, N. (2016). Giriş: Gönüllülüğü araştırmak. In M. Şentürk, Y. Adıgüzel, & B. Turan (Eds.), Üniversitede gönüllü olmak: Üniversite öğrencilerinin gönüllülük algıları, eğilimleri ve deneyimleri araştırması: İstanbul Üniversitesi örneği (pp. 1–18). İstanbul: Turing Yayınları. Bektaş, H. (2021). Sivil toplum kuruluşlarında gönüllü yönetimi. Ankara: Nobel Akademik Yayıncılık. Butcher, J. (2017). Volunteering: A complex social phenomenon. In J. Butcher & C. Einolf (Eds.), Perspectives on volunteering: Voices from the South (pp. 3–25). Cham: Springer. Çalışkan, G. (2017). Türkiye’de gönüllülük ve sivil toplum kuruluşları: Katılım biçimleri ve motivasyonlar. Ankara Üniversitesi SBF Dergisi, 72(1), 145–170. https://doi.org/10.xxxx/ausbf.2017.72.1 CIVICUS. (2024). State of civil society report 2024. Johannesburg: CIVICUS. Retrieved from https://www.civicus.org Edwards, M. (2014). Civil society. Cambridge: Polity Press. Ertürk, Y., & Kocabaş, F. (2020). Sivil toplumda yönetişim ve sosyal etki: Türkiye örneği. İstanbul Üniversitesi Sosyoloji Dergisi, 40(2), 355–378. Görgün Baran, A. (2019). Türkiye’de gençlerin gönüllülük faaliyetlerine katılım durumu. Gençlik Araştırmaları Dergisi, 7(1), 5–26. Salamon, L. M. (2014). Leverage for good: An introduction to the new frontiers of philanthropy and social investment. Oxford: Oxford University Press. STGM. (2020). STK’lar ve sivil katılım. Ankara: Sivil Toplum Geliştirme Merkezi. STGM. (2024). Türkiye’de sivil toplum algısı. Ankara: Sivil Toplum Geliştirme Merkezi. TÜSEV. (2011). Türkiye’de sivil toplum: Bir dönüm noktası. Uluslararası Sivil Toplum Endeksi Projesi Türkiye Ülke Raporu II. İstanbul: Türkiye Üçüncü Sektör Vakfı. TÜSEV. (2024). Sivil toplumda eğilimler raporu 2024. İstanbul: Türkiye Üçüncü Sektör Vakfı. Retrieved from https://tusev.org.tr United Nations Volunteers (UNV). (2022). The state of the world’s volunteerism report: Building equal and inclusive societies. New York: UNV. Retrieved from https://www.unv.org

Ders - Program Öğrenme Kazanım İlişkisi

No Effect	1 Lowest	2 Average	3 Highest

Ders Öğrenme Kazanımları	1	2	3	4	5	6	7
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	1	% 20
Report Preparation + Presentation		% 0
Presentation / Seminar Preparation + Presenting		% 0
Oral examination		% 0
Midterms	1	% 20
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	14
Laboratory
Application
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class
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.)
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting	1	1
Oral examination
Preparing for Midterm Exams	7	7
MIDTERM EXAM (Visa)	1	1
Preparing for the General Exam
GENERAL EXAM (Final)	14	14
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload		37
ECTS (30 saat = 1 AKTS )		1