ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Tourism and Hotel Management | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General course introduction information
| Course Code: | BIY301 | ||||||||
| Course Name: | Biology I | ||||||||
| Course Semester: | Fall | ||||||||
| 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 ZEYNEP HALE AKSUNA | ||||||||
| Course Lecturer(s): |
Dr. BİLİNMİYOR BEKLER |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | This course studies the anatomical and biochemical basis of the respiratory, urinary, circulating system, and nervous system that are situated on the basis of human’s biological vitality. |
| Course Content: | This course studies the anatomical and biochemical basis of the respiratory, urinary, circulating system, and nervous system that are situated on the basis of human’s biological vitality. |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | Introduction | Do the necessary readings for the next lesson |
| 2) | The circulatory system | Do the necessary readings for the next lesson |
| 3) | The circulatory system | Do the necessary readings for the next lesson |
| 4) | The respiratory system | Do the necessary readings for the next lesson |
| 5) | The respiratory system | Do the necessary readings for the next lesson |
| 6) | Nutrition | Do the necessary readings for the midterm exam |
| 7) | All topics covered in the course for 7 weeks | Do the necessary readings for the next lesson |
| 8) | Excretory system | Do the necessary readings for the next lesson |
| 9) | Excretory system | Do the necessary readings for the next lesson |
| 10) | Nervous system | Do the necessary readings for the next lesson |
| 11) | Nervous system | Do the necessary readings for the midterm exam |
| 12) | All topics covered in the course for 11 weeks | Do the necessary readings for the next lesson |
| 13) | Nervous system | Do the necessary readings for the next lesson |
| 14) | Nervous system | Revision |
| 15) | All topics covered in the course for 14 weeks | Revision |
Sources
| Course Notes / Textbooks: | Eric P. Widmaier (2014). Vander İnsan Fizyolojisi. İstanbul : Güneş Tıp. |
| References: | Ömer Bozdoğan (2004). Fizyoloji. İstanbul : Palme yayıncılık. Ethem Gelir, Gülfem Ersöz, Mithat Koz (2014). Fizyoloji. İstanbul : Nobel Yayıncılık. |
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
| Brainstorming/ Six tihnking hats | |
| Lesson |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) |
Assessment & Grading
| 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 | |
Workload and ECTS Credit Grading
| Activities | Number of Activities | Workload |
| Course Hours | 13 | 130 |
| Midterms | 2 | 20 |
| Final | 1 | 10 |
| Total Workload | 160 | |