Tourism and Hotel Management
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

SPOR034

Course Name:

Ballroom Dancing

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.Dr. DENİZ HARMANCI

Course Lecturer(s):

Öğr.Gör.Dr. DENİZ HARMANCI

Course Assistants:

Course Objective and Content

Course Objectives:	In this course, students learn the techniques and applications of ballroom dancing content.
Course Content:	The basic rules of dance dances are taught.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) • Use basic movements in dance literature.
2 - Skills
Cognitive - Practical
1) • Describes the function, goals and philosophy of dance.
3 - Competences
Communication and Social Competence
Learning Competence
1) • Uses the scientific development of dance dances and their relationship with other disciplines.
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Explaining the main objectives of the course and listening to student views	Review of the next lesson
2)	The relationship between dance and other sciences	Review of the next lesson
3)	Salon dances	Review of the next lesson
4)	Salon dances	Review of the next lesson
5)	Salon dances	Review of the next lesson
6)	Salon dances	Review of the next lesson
7)	Salon dances	Review of the next lesson
8)	Salon dances	Review of the next lesson
9)	MIDTERM
10)	Salon dances	Review of the next lesson
11)	Salon dances	Review of the next lesson
12)	Salon dances	Review of the next lesson
13)	Salon dances	Review of the next lesson
14)	Review of Topics

Sources

Course Notes / Textbooks:	• Kravitz L, Bubico A. (2015). Essentials of Eccentric Training. 1th. Edition, Human Kinetics, USA.
References:	• Schupp K. (2015). Studying Dance With Web Resource 1st Edition, Human Kinetics, USA.

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

Peer Review
Expression
Individual study and homework
Lesson
Group study and homework
Social Activities

Assessment & Grading Methods and Criteria

Oral Examination
Application
Observation
Individual Project
Group project
Peer Review
Yarışma

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