Tourism and Hotel Management (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | LAW205 | ||||||||
Course Name: | Human Rights Law | ||||||||
Course Semester: |
Fall |
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Course Credits: |
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Language of instruction: | EN | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | Yes | ||||||||
Type of course: | University Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr.Öğr.Üyesi EVRA ÇETİN | ||||||||
Course Lecturer(s): |
Dr.Öğr.Üyesi EVRA ÇETİN |
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Course Assistants: |
Course Objectives: | This course aims to provide the student with an overview of human rights protection mechanisms, as well as to identify the material and procedural scope of UN-established protection for international protection of human rights. |
Course Content: | definition of human rights, generations, protection of human rights at different levels, control mechanisms, obligations of states, un organizations, organs, un human rights protection mechanisms, un agreements |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Basic concepts such as human rights, rights, homework, basic rights and freedoms | reading |
2) | Historical development of human rights thought | reading |
3) | Evaluation of different ideological approaches to human rights | reading |
4) | The problem of the separation of human rights as different generations | reading |
5) | Protection of human rights at different levels | reading |
6) | Protection of human rights at different levels | reading |
7) | ||
8) | Protection of human rights at different levels International protection | reading |
9) | UN human rights protection mechanism, bodies and contracts | reading |
10) | UN human rights protection mechanism, bodies and contracts | reading |
11) | UN human rights protection mechanism, bodies and contracts | reading |
12) | ECHR and its scope | reading |
13) | ECHR organization, powers and admissibility examination | reading |
14) | Examples from the Court's case-law | reading |
15) | Examples from the Court's case-law | reading |
16) | Examples from the Court's case-law General discussion | reading |
Course Notes / Textbooks: | will be shared with the class before even lecture |
References: | will be shared with the class before even lecture |
Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
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Program Outcomes | ||||||||
1) Learning the facts, concepts and principles related to tourism and hotel management | ||||||||
2) Having a theoretical and practical knowledge at the basic level related to the field | ||||||||
3) To be able to make analytical evaluations for tourism and travel sector | ||||||||
4) Learning the basic laws and regulations and professional standarts that apply regarding the tourism sector in Turkey and physical environment associated with hotel management space, tools, and use acquainted with the technology, applying the ethical values, protecting the natural environment | ||||||||
5) To be able to work efficiently in the tourism sector | ||||||||
6) Learning the characteristics of the major tourist destinations to apply this knowledge in the tourism sector for Turkey and worldwide | ||||||||
7) Organizing, coordinating and developing departments in accommodation organizations | ||||||||
8) To be able to define and develop sales techniques and income management practices applied in accommodation and food and beverage companies | ||||||||
9) Demonstrating the ability to apply professional working techniques in food and beverage establishments |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Learning the facts, concepts and principles related to tourism and hotel management | |
2) | Having a theoretical and practical knowledge at the basic level related to the field | |
3) | To be able to make analytical evaluations for tourism and travel sector | |
4) | Learning the basic laws and regulations and professional standarts that apply regarding the tourism sector in Turkey and physical environment associated with hotel management space, tools, and use acquainted with the technology, applying the ethical values, protecting the natural environment | |
5) | To be able to work efficiently in the tourism sector | |
6) | Learning the characteristics of the major tourist destinations to apply this knowledge in the tourism sector for Turkey and worldwide | |
7) | Organizing, coordinating and developing departments in accommodation organizations | |
8) | To be able to define and develop sales techniques and income management practices applied in accommodation and food and beverage companies | |
9) | Demonstrating the ability to apply professional working techniques in food and beverage establishments |
Expression | |
Brainstorming/ Six tihnking hats | |
Lesson | |
Reading | |
Problem Solving | |
Q&A / Discussion | |
Case Study |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Application |
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 | 3 | 45 | 135 |
Midterms | 1 | 1 | 1 |
Final | 1 | 1 | 1 |
Total Workload | 137 |