Nursing | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GSTE235 | ||||||||
Course Name: | Entrepreneurship Practices in Gastronomy | ||||||||
Course Semester: | Fall | ||||||||
Course Credits: |
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Language of instruction: | |||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Common Pool | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Öğr.Gör. SEBAHAT ELIF TAPAN | ||||||||
Course Lecturer(s): |
Assoc. Prof. İLKAY GÖK |
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Course Assistants: |
Course Objectives: | Use this lesson as a colleague to encourage you to wonder how rich and comprehensive your career is, listening to our guests who will share their experiences and will open in a new way. We want you to grow your interests and vision by letting you perceive the subject as broadly as possible, which will be an important link in this long food adventure. |
Course Content: | Alternative Careers About Gastronomy Seed Purchasing - Distribution Cooking Equipment & Techniques Becoming a Brand Becoming a Chef Farming - Agricultural Engineering TV Programming Medicine & Nutrition - Nutritionists & Chefs Cooperation Cookbook Writing, Menu Planning - Tableware-Plate Harmony & Presentation The winery Gastronomy Festivals Food-Beverage Compliance & Gastronomy Tourism Importance of Economy of Turkey Gastro |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Discussion of the Course Content and Determination of Homework Topics | No data |
2) | TV Programming Chef / TV Live Chef - Sinem Çapraz | No data |
3) | Seed Seed Bank - Narköy / Nardane Kuşçu | No data |
4) | Purchasing - Distribution Macrocenter - Tülye Sekendiz & Ayşegül Talu Özkanca | No data |
5) | Cooking Equipment & Techniques Gurvita - Bahar Şamhili Tanju | No data |
6) | • Becoming a Brand | No data |
7) | • Being a Chef | No data |
8) | • Midterm exam | No data |
9) | • Farming - Agricultural Engineering | No data |
10) | • Cookbook Writing, Menu Planning - Tableware-Plate Harmony & Presentation | No data |
11) | • Gastronomy Festivals | No data |
12) | • Food and Beverage Compliance & Gastronomy Tourism | No data |
13) | • Cookbook Writing, Menu Planning - Tableware-Plate Harmony & Presentation | No data |
14) | • Importance of gastro Economics in Turkey | No data |
15) | • Winery | No data |
16) | Final Exam | No data |
Course Notes / Textbooks: | Veri yok. |
References: | Veri yok. |
Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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Program Outcomes | ||||||||||
1) It can manage nursing care in accordance with ethical principles and laws. | ||||||||||
2) Can transfer theoretical knowledge to nursing applications. | ||||||||||
3) Have basic psychomotor skills of nursing. | ||||||||||
4) Having basic psychomotor skills of your nursing. | ||||||||||
5) Individuals, families and the community have the knowledge to perform nursing roles and functions in meeting the health care needs. | ||||||||||
6) It can contribute to the formation of health policies. | ||||||||||
7) Can take responsibility as individual and team member in nursing applications. | ||||||||||
8) It can use health information systems in the maintenance. | ||||||||||
9) To have general cultural knowledge required to be a contemporary individual and a professional member. | ||||||||||
10) To be able to carry out projects and activities by cooperating among the sectors in social awareness consciousness. | ||||||||||
11) Using a foreign language, you can follow the information in the field and communicate with your foreign colleagues. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | It can manage nursing care in accordance with ethical principles and laws. | 2 |
2) | Can transfer theoretical knowledge to nursing applications. | 2 |
3) | Have basic psychomotor skills of nursing. | 2 |
4) | Having basic psychomotor skills of your nursing. | 2 |
5) | Individuals, families and the community have the knowledge to perform nursing roles and functions in meeting the health care needs. | 2 |
6) | It can contribute to the formation of health policies. | 2 |
7) | Can take responsibility as individual and team member in nursing applications. | 3 |
8) | It can use health information systems in the maintenance. | 2 |
9) | To have general cultural knowledge required to be a contemporary individual and a professional member. | 3 |
10) | To be able to carry out projects and activities by cooperating among the sectors in social awareness consciousness. | 4 |
11) | Using a foreign language, you can follow the information in the field and communicate with your foreign colleagues. | 3 |
Expression | |
Brainstorming/ Six tihnking hats | |
Homework | |
Q&A / Discussion |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Oral Examination | |
Observation | |
Bilgisayar Destekli Sunum |
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 | 16 | 32 |
Quizzes | 1 | 1 |
Midterms | 1 | 1 |
Final | 1 | 1 |
Total Workload | 35 |