Tourism and Hotel Management (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | SPOR018 | ||||||||
Course Name: | Boxing | ||||||||
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 GÖKHAN ÇETİNKAYA | ||||||||
Course Lecturer(s): |
Dr.Öğr.Üyesi GÖKHAN ÇETİNKAYA Öğr.Gör. BATUHAN ÇELİK |
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Course Assistants: |
Course Objectives: | In this course, our students are taught the techniques and applications of the content of box branch. |
Course Content: | • Uses basic styles of boxing. • Defines the function, goals and philosophy of boxing. • Uses the scientific development of box sport and its relationship with other disciplines. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Historical development of boxing in the world and in our country, basic concepts | - |
2) | Boxing competition rules and scoring system | - |
3) | Guard stance and walks - Basic hand techniques | - |
4) | Guard stance and walks - Basic hand techniques | - |
5) | Boxer steps techniques | - |
6) | Boxer steps techniques | - |
7) | Direct hit techniques | - |
8) | MIDTERM | - |
9) | Combinations of direct hitting techniques with foot movements | - |
10) | Hook technique | - |
11) | Passive defense techniques against hook shots | - |
12) | Active defense technique against hook shots | - |
13) | Combinations of defense and striking techniques | - |
14) | Sparring | - |
15) | final examination |
Course Notes / Textbooks: | • United Tennis Association (2015). Coaching Tennis Successfully 2nd. Edition, Human Kinetics, USA. |
References: | • Rowland T. (2014). Tennisology Volume II, 1st . 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 |
Field Study | |
Expression | |
Lesson | |
Q&A / Discussion |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Application |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 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 |