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:

SPOR030

Course Name:

Swimming

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	4

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Öğr.Gör. HAKAN MORAY

Course Lecturer(s):

Course Assistants:

Course Objective and Content

Course Objectives:	Bu derste öğrencilerimize yüzme branşının içeriği teknikleri ve uygulamaları öğretilmektedir.
Course Content:	• Yüzmenin temel stillerini kullanır. • Yüzmenin işlevini, amaçlarını, felsefesini tanımlar. • Yüzme sporunun bilimsel gelişimini ve diğer bilim dalları ile olan ilişkisini birbiri içerisinde kullanır.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) • Yüzmenin temel stillerini kullanır
2 - Skills
Cognitive - Practical
1) Yüzmenin işlevini, amaçlarını, felsefesini tanımlar.
3 - Competences
Communication and Social Competence
1) • Yüzme sporunun bilimsel gelişimini ve diğer bilim dalları ile olan ilişkisini birbiri içerisinde kullanır.
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Dersin temel hedeflerinin anlatılması ve öğrenci görüşlerinin dinlenmesi	• Hannula D, Thornton N. (2012). The Swim Coaching Bible, Volume II, 2nd. Edition,
2)	Yüzmenin diğer bilimlerle ilişkisi	Human Kinetics, USA.
3)	Serbest still öğrenimi	Human Kinetics, USA.
4)	Serbest still öğrenimi	• Brooks M. (2011). Developing Swimmers. 1th. Edition, Human Kinetics, USA.
5)	Serbest still öğrenimi	• Brooks M. (2011). Developing Swimmers. 1th. Edition, Human Kinetics, USA.
6)	Sırtüstü still öğrenimi	• Hannula D, Thornton N. (2012). The Swim Coaching Bible, Volume II, 2nd. Edition,
7)	Sırtüstü still öğrenimi	• Hannula D, Thornton N. (2012). The Swim Coaching Bible, Volume II, 2nd. Edition,
8)	Sırtüstü still öğrenimi	• Brooks M. (2011). Developing Swimmers. 1th. Edition, Human Kinetics, USA.
9)	ARASINAV	ARASINAV
10)	Kurbağalama still öğrenimi	• Brooks M. (2011). Developing Swimmers. 1th. Edition, Human Kinetics, USA.
11)	Kurbağalama still öğrenimi	• Brooks M. (2011). Developing Swimmers. 1th. Edition, Human Kinetics, USA.
12)	Kelebek still öğrenimi	• Hannula D, Thornton N. (2012). The Swim Coaching Bible, Volume II, 2nd. Edition
13)	Kelebek still öğrenimi	• Hannula D, Thornton N. (2012). The Swim Coaching Bible, Volume II, 2nd. Edition
14)	FİNAL	FİNAL

Sources

Course Notes / Textbooks:	• Hannula D, Thornton N. (2012). The Swim Coaching Bible, Volume II, 2nd. Edition,
References:	• Hannula D, Thornton N. (2012). The Swim Coaching Bible, Volume II, 2nd. Edition,

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3
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

Individual study and homework
Project preparation
Social Activities
Application (Modelling, Design, Model, Simulation, Experiment etc.)

Assessment & Grading Methods and Criteria

Oral Examination
Application
Group project
Presentation
Peer Review
Case study presentation

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	12	24
Application	12	12
Midterms	1	1
Final	1	1
Total Workload		38