Tourism and Hotel Management (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | SPOR001 | ||||||||
Course Name: | Yüzme | ||||||||
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 : | Öğr.Gör. HAKAN MORAY | ||||||||
Course Lecturer(s): |
Öğr.Gör. HAKAN MORAY |
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Course Assistants: |
Course Objectives: | In this course, our students are taught the techniques and applications of the content of the swimming branch |
Course Content: | Uses basic styles of swimming. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Explanation of the main objectives of the course and listening to the student opinions | • Brooks M. (2011). Developing Swimmers. 1th. Edition, Human Kinetics, USA. |
2) | The relationship of swimming with other sciences | Edition, Human Kinetics, USA. |
3) | Free style learning | Brooks M. (2011). Developing Swimmers. 1th |
4) | Free style learning | Human Kinetics, USA. |
5) | Free style learning | Human Kinetics, USA. |
6) | Supine still learning | • Hannula D, Thornton N. (2012). The Swim Coaching Bible, Volume II, 2nd. Edition |
7) | Supine still learning | • Hannula D, Thornton N. (2012). The Swim Coaching Bible, Volume II, 2nd. Edition |
8) | Supine still learning | Human Kinetics, USA. |
9) | MIDTERM | MIDTERM |
10) | Breaststroke learning | • Hannula D, Thornton N. (2012). The Swim Coaching Bible, Volume II, 2nd. Edition, Human Kinetics, USA. |
11) | Breaststroke learning | • Brooks M. (2011). Developing Swimmers. 1th. Edition, Human Kinetics, USA. |
12) | Butterfly still learning | • Hannula D, Thornton N. (2012). |
13) | Butterfly still learning | Human Kinetics, USA. |
14) | FINAL | FINAL |
Course Notes / Textbooks: | • Yüzmenin işlevini, amaçlarını, felsefesini tanımlar. |
References: | Defines the function, goals and philosophy of swimming. |
Learning Outcomes | 1 |
1 |
2 |
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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 | |
Group study and homework | |
Social Activities |
Oral Examination | |
Homework | |
Application | |
Individual Project |
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 | Workload |
Course Hours | 13 | 39 |
Midterms | 1 | 1 |
Final | 1 | 1 |
Total Workload | 41 |