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: | SPOR003 | ||||||||
| Course Name: | Tennis | ||||||||
| 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 GÖKHAN ÇETİNKAYA | ||||||||
| Course Lecturer(s): | |||||||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | In this course, our students are taught the techniques and applications of the content of tennis branch. |
| Course Content: | • Uses basic styles of tennis. • Defines the function, goals and philosophy of tennis. • Uses the scientific development of tennis 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) | Forehand teaching | -- |
| 1) | Tennis match | Practical studies in the court |
| 1) | Explanation of the main objectives of the course and listening to the student opinions | -- |
| 2) | The relationship of tennis with other sciences | Review of the next lesson |
| 3) | Back hand learning | -- |
| 4) | Back hand learning | -- |
| 5) | Back hand learning | Review of the next lesson |
| 6) | Forehand teaching | -- |
| 7) | Forehand teaching | Review of the next lesson |
| 8) | Forehand teaching | -- |
| 9) | MIDTERM | |
| 10) | Forehand teaching | -- |
| 11) | Tennis match | -- |
| 12) | tennis match | Practical studies in the court |
| 13) | tennis match | -- |
| 14) | final examination |
Sources
| 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. |
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
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 |
| Midterms | 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 | |