Culinary | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | MBLP241 | ||||||||
Course Name: | Computer Literacy | ||||||||
Course Semester: |
Fall |
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Course Credits: |
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Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Department/Faculty Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Öğr.Gör. ALPER ÇELTİKÇİ | ||||||||
Course Lecturer(s): |
Öğr.Gör. ALPER ÇELTİKÇİ |
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Course Assistants: |
Course Objectives: | Understanding computer access To learn the development of computer in history. To know the main units of the computer Understanding hardware and software. To learn operating systems. To be able to apply Office Applications. |
Course Content: | Introduction to Computers. Development in History. Main Units of the Computer. Hardware. Software. Operating systems. Office Practices. Microsoft Office: Word. Microsoft Office: Excel. Microsoft Office: Powerpoint. |
The students who have succeeded in this course;
|
Week | Subject | Related Preparation |
1) | Introduction to Computer. | Course Notes |
2) | Development in History. | Course Notes |
3) | Computer Main Units. | Course Notes |
4) | Hardware. | Course Notes |
5) | Software. | Course Notes |
6) | Operating systems. | Course Notes |
7) | Office Applications. | Course Notes |
8) | Midterm | Course Notes |
9) | Microsoft Office: Word. | Course Notes |
10) | Microsoft Office: Word. | Course Notes |
11) | Microsoft Office: Excel. | Course Notes |
12) | Microsoft Office: Excel. | Course Notes |
13) | Microsoft Office: Powerpoint. | Course Notes |
14) | Microsoft Office: Powerpoint. | Course Notes |
15) | Final Exam | Course Notes |
Course Notes / Textbooks: | Ders Notları |
References: | Cource Notes |
Learning Outcomes | 1 |
2 |
3 |
4 |
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Program Outcomes | |||||
1) Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data. | |||||
2) Calculates the calorie and nutritional value of the foods | |||||
3) Arranges, apply and controls the menu | |||||
4) Knows the kind of the drinks and presents wine | |||||
5) Knows and make pastry | |||||
6) Works in catering organizations, carries out best applications about producing food, occupational health and safety, food hygiene and safetya and general working practice. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data. | |
2) | Calculates the calorie and nutritional value of the foods | |
3) | Arranges, apply and controls the menu | |
4) | Knows the kind of the drinks and presents wine | |
5) | Knows and make pastry | |
6) | Works in catering organizations, carries out best applications about producing food, occupational health and safety, food hygiene and safetya and general working practice. |
Expression | |
Homework |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 15 | 3 | 45 |
Homework Assignments | 1 | 20 | 20 |
Midterms | 1 | 30 | 30 |
Final | 1 | 50 | 50 |
Total Workload | 145 |