Tourism and Hotel Management | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | PSI402 | ||||||||
Course Name: | Forensic Psychology II | ||||||||
Course Semester: |
Fall |
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Course Credits: |
|
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Language of instruction: | TR-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 : | Dr.Öğr.Üyesi AYŞEN YENİCİ | ||||||||
Course Lecturer(s): |
Öğr.Gör. ELİF NAZLI AKBAŞ |
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Course Assistants: |
Course Objectives: | The aim of this course is to introduce the issues facing forensic psychology, one of the psychology fields, to address practical issues related to this subject and to evaluate the benefits brought by the application made in this area. |
Course Content: | The aim of this course is to introduce the issues facing forensic psychology, one of the psychology fields, to address practical issues related to this subject and to evaluate the benefits brought by the application made in this area. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction to forensic psychology Definition of forensic psychology | Lecturer's notes and related articles |
2) | psychology and law | Lecturer's notes and related articles |
3) | Offense and etiology of crimes | Lecturer's notes and related articles |
4) | The nature of the crime, the characteristics of the criminal | Lecturer's notes and related articles |
5) | Psychological theories of crime, crime theories | Lecturer's notes and related articles |
6) | Personality disorders and crime, delinquent personalities | Lecturer's notes and related articles |
7) | Criminal psychology and methods | Lecturer's notes and related articles |
8) | Strategies for preventing crime | Lecturer's notes and related articles |
9) | Drugs, crime and violence | Lecturer's notes and related articles |
10) | Concepts of psychology of people in criminal cases | Lecturer's notes and related articles |
11) | Psychological evaluation in forensic psychology | Lecturer's notes and related articles |
12) | Contribution of psychology to assessing criminals How psychology helps criminals, family and society | Lecturer's notes and related articles |
13) | Problems with the interaction between law and psychology | Lecturer's notes and related articles |
14) | General evaluation | Lecturer's notes and related articles |
15) | All topics covered in the course for 14 weeks | Lecturer's notes and related articles |
Course Notes / Textbooks: | Dersin öğretim görevlisinin notları ve ilgili makaleler |
References: | Dersin öğretim görevlisinin notları ve ilgili makaleler |
Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
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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 | |
Brainstorming/ Six tihnking hats | |
Individual study and homework | |
Q&A / Discussion |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework | |
Individual Project |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 2 | % 50 |
Final | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 16 | 48 |
Total Workload | 48 |