Tourism and Hotel Management (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | LAW203 | ||||||||
Course Name: | Law and Gender | ||||||||
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: | University Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr.Öğr.Üyesi FEHMİYE CEREN AKÇABAY KARATAŞ | ||||||||
Course Lecturer(s): |
Dr.Öğr.Üyesi FEHMİYE CEREN AKÇABAY KARATAŞ |
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Course Assistants: |
Course Objectives: | Explaining the concept of gender and the the relation between gender and law. |
Course Content: | 1) Gender and biological gender difference 2) Patriarchal social system and norms 3) Heteronormativity 4) Equality debate 5) Feminism and Queer theory 6) Gender, violence and law 7) family, law and gender 8) Business life and gender 9) Women's body and law 10) Abortion and law 11) Masculinity, military service and law 12) Transsexuality and law 13) Homosexuality and Discrimination 14) Human rights and gender |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Gender, violence and law | |
2) | Gender and biological gender difference | |
3) | Gender and biological gender difference | |
4) | Patriarchal social system and norms | |
5) | Heteronormativity | |
6) | Heteronormativity | |
7) | Mid-Term. | |
8) | Equality debate | |
9) | Equality debate | |
10) | Feminism and Queer theory | |
11) | Feminism and Queer theory | |
12) | Family, law and gender | |
13) | Family, law and gender | |
14) | Final exam. |
Course Notes / Textbooks: | Articles that students need to read will be uploaded to OLB weekly. |
References: | Ann, Scales, Legal Feminism |
Learning Outcomes | 1 |
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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 |
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 | 1 | 2 | 2 |
Midterms | 1 | 1 | 1 |
Final | 1 | 1 | 1 |
Total Workload | 4 |