Tourism and Hotel Management (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | SPOR033 | ||||||||
Course Name: | Football | ||||||||
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?: | No | ||||||||
Type of course: | University Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Prof. Dr. LALE ORTA | ||||||||
Course Lecturer(s): |
Dr.Öğr.Üyesi GÖKHAN ÇETİNKAYA Öğr.Gör. MUSTAFA ALPER AVCI |
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Course Assistants: |
Course Objectives: | In this course, students learn the techniques and applications of football content. |
Course Content: | To explain all the rules of football. Application of basic training techniques and basic information about football industry. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Explaining the main objectives of the course and listening to student views | Review of the next lesson |
2) | The relationship of fitness with other sciences | Review of the next lesson |
3) | Conditioning work | Review of the next lesson |
4) | Strength training | Review of the next lesson |
5) | Endurance training | Review of the next lesson |
6) | Endurance training | Review of the next lesson |
7) | Speed training | Review of the next lesson |
8) | Collective studies | Review of the next lesson |
9) | MIDTERM | |
10) | Bulk Agility training | Review of the next lesson |
11) | Bulk Agility training | Review of the next lesson |
12) | Continuous strength training | Review of the next lesson |
13) | Continuous strength training | Review of the next lesson |
14) | Review of Topics |
Course Notes / Textbooks: | • Bate D, Jeffreys I. (2015). Soccer Speed 1th. Edition, Human Kinetics, USA. |
References: | • Garland J. (2014). Youth Soccer Drills, 3rd . Edition, Human Kinetics, USA. |
Learning Outcomes | 1 |
2 |
3 |
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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 |
Lesson | |
Social Activities |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Oral Examination | |
Application | |
Yarışma |
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 | 12 | 24 |
Application | 12 | 24 |
Midterms | 1 | 1 |
Final | 1 | 1 |
Total Workload | 50 |