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: | PSI323 | ||||||||
| Course Name: | Theoretical Approaches to Interactions in Family II | ||||||||
| Course Semester: | Fall | ||||||||
| Course Credits: |
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| Language of instruction: | TR-EN | ||||||||
| 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 EVİN AYDIN YÖNTEM | ||||||||
| Course Lecturer(s): |
Öğr.Gör. TÜLAY AYDIN TÜRKMEN Dr. BİLİNMİYOR BEKLER Dr.Öğr.Üyesi AYŞEN YENİCİ Dr.Öğr.Üyesi EVİN AYDIN YÖNTEM |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | Transferring information about concepts, theories and models related to family interaction, gaining knowledge and skills in evaluating family systems. Examining the family system from the perspective of psychology. |
| Course Content: | • Will be able to have information about the definition of the family, important concepts related to the definition, its historical development and functions. • Will be able to have information about the theories related to the family. • Will be able to have information about the stages of the family cycle and the relationship patterns in these stages. • Will be able to have knowledge and skills about genogram and pedigree preparation. |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | - Derse giriş - Aile kavramı ve tanımı - Aile kavramının tarihsel kökeni - Zaman içindeki değişimi - Ailenin işlevleri | |
| 2) | • Aile yaklaşımında temel kavramlar: - Aile ve ilişki - İlişki, ilişki türleri - İlişki ve gereksinimle - İlişki ve bağ kurma | |
| 3) | - Sosyal alışveriş kuramı - Sosyal çatışma kuramı - Feminist kuram - Simgesel etkileşim kuramı - Ekolojik kuram | |
| 4) | Genel Sistemler Kuramı • Sistem Yaklaşımının Temel Kavramları - Bütünlük - Hiyerarşi - Homeostasis & morfogenesis - Sınırlar - Açık kapalı sistemler - Dağınım-negatif dağınım - Geribildirim döngüleri - Hedef & amaç - İletişim - İlişki - Eş-sonluluk | |
| 5) | - Evlilik öncesi ilişkilerde kültür farklılıkları - Aşk türleri - Zaman ve toplum bağlamında aşk - Aşkın bizim topluma girişi | |
| 6) | - Eş seçiminde benzerlik ilkesi - Eş seçiminde bütünleme ilkesi - Evlilik kararı, ilişki ve toplumsal çevre - Evlilik ve aile. | |
| 7) | - Evlilik Öncesi süreci etkileyen faktörler - Sürecte sorun olabilecek başlıklar - Sürecin ruhsal etkileri | |
| 8) | - Geçiş döneminin zorlukları - Geniş aile ile ilişkiler, - Evlilikte Doyum ve Mutluluk | |
| 9) | - İnsanlar neden çocuk yapar? - Çocuk Sayısını Etkileyen Etmenler - Anne Baba Olmak - Çocuk ve Evlilik Doyumu - Çocuğun evlilik doyumuna etkisini belirleyen etmenler | |
| 10) | - Tanım - İlişkinin değişimi - Anne babanın değişen görevleri - Çocukların evden ayrılma süreci | |
| 11) | - Yaşlılık - Yaşlılıkta yeni roller - İlişkideki ve görevlerdeki değişim | |
| 12) | - Soy ağacı nedir? - Nerelerde kullanılır? - Nasıl hazırlanır? | |
| 13) | - Genogram nedir? - Nerelerde kullanılır? - Nasıl hazırlanır? | |
| 14) | ||
| 15) |
Sources
| Course Notes / Textbooks: | • Zamanda Aile Ailede Zaman Prof. Dr. Nuran Hortaçsu, İmge Yayınları |
| References: | • Zamanda Aile Ailede Zaman Prof. Dr. Nuran Hortaçsu, İmge Yayınları |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
2 |
3 |
4 |
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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
| Expression | |
| Brainstorming/ Six tihnking hats | |
| Individual study and homework | |
| Lesson |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Homework | |
| Individual Project | |
| Reporting |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 50 |
| Kanaat Notu | 1 | % 10 |
| 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 | 16 | 48 |
| Total Workload | 48 | |