ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Tourism and Hotel Management (English) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General course introduction information
| Course Code: | SPOR017 | ||||||||
| Course Name: | Kick Box | ||||||||
| 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 Objective and Content
| Course Objectives: | In this course, our students are taught the techniques and applications of the content of kick box branch. |
| Course Content: | • Uses basic styles of kick box. • Defines the function, goals and philosophy of kick box. • Uses the scientific development of kick box sport and its relationship with other disciplines. |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | Historical development of Kickboxing in the world and in our country, basic concepts | - |
| 2) | Game Rules by Category | - |
| 3) | Guard stance and walks - Basic hand techniques | - |
| 4) | Guard stance and walks - Basic hand techniques | - |
| 5) | Basic foot techniques | - |
| 6) | Basic foot techniques | - |
| 7) | Basic foot techniques | - |
| 8) | MIDTERM | - |
| 9) | Basic integrated hand and foot techniques | - |
| 10) | Basic defense works | - |
| 11) | Basic tactical studies | - |
| 12) | Hand and foot poultice (handel/pillow) exercises | - |
| 13) | Hand and foot poultice (handel/pillow) exercises | - |
| 14) | Sparring | - |
| 15) | final examination |
Sources
| Course Notes / Textbooks: | Kick Boks federasyonunun bilgi bankası Complete Kickboxing: The Fighter's Ultimate Guide to Techniques, Concepts, and Strategy for Sparring and Competition; Martina Sprague & Keith Livingston, 2004. 100 Essential Pad Drills For Kickboxing & MMA; Matthew Chapman; 2012 |
| References: | Kick Boks federasyonunun bilgi bankası Complete Kickboxing: The Fighter's Ultimate Guide to Techniques, Concepts, and Strategy for Sparring and Competition; Martina Sprague & Keith Livingston, 2004. 100 Essential Pad Drills For Kickboxing & MMA; Matthew Chapman; 2012 |
Course-Program Learning Outcome Relationship
| 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 | ||||||||
Course - Learning Outcome Relationship
| 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 |
Learning Activity and Teaching Methods
| Field Study | |
| Expression | |
| Lesson | |
| Q&A / Discussion |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Application |
Assessment & Grading
| 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 | |
Workload and ECTS Credit Grading
| Activities | Number of Activities | Workload |
| Course Hours | 13 | 39 |
| Midterms | 1 | 1 |
| Final | 1 | 1 |
| Total Workload | 41 | |