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: | PSI414 | ||||||||
| Course Name: | Deneysel Psikolojide Seçme Konular | ||||||||
| 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 ZEYNEP HALE AKSUNA | ||||||||
| Course Lecturer(s): | |||||||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | Bu dersin amacı. deneysel psikolojinin algı, dikkat, bellek, öğrenme gibi bilişsel alanlardaki güncel konuların eleştirel bir biçimde ele alınması; metodolojik ve kuramsal olarak yeni gelişme ve akımların alana olan katkılarının değerlendirilmesi, bilişsel psikolojinin seçilen bir alanında uygulama yapılmasıdır. |
| Course Content: | Bu dersin amacı. deneysel psikolojinin algı, dikkat, bellek, öğrenme gibi bilişsel alanlardaki güncel konuların eleştirel bir biçimde ele alınması; metodolojik ve kuramsal olarak yeni gelişme ve akımların alana olan katkılarının değerlendirilmesi, bilişsel psikolojinin seçilen bir alanında uygulama yapılmasıdır. |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | • To define and explain the body-mind problem with a historical perspective. | Lecturer's notes and related articles |
| 2) | • To describe and explain the basic first and foremost concepts of information processing theory. | Lecturer's notes and related articles |
| 3) | • Examining and discussing the researches on memory in the historical process | Lecturer's notes and related articles |
| 4) | • Explain the basic principles and concepts of multiple memory systems | Lecturer's notes and related articles |
| 5) | • Define and explain the classification of short-term-long-term memory | Lecturer's notes and related articles |
| 6) | • Define and explain the episodic-semantic-processing memory classification | Lecturer's notes and related articles |
| 7) | • Define and explain the implicit-explicit memory classification | Lecturer's notes and related articles |
| 8) | • Define and explain the implicit-explicit memory classification | Lecturer's notes and related articles |
| 9) | • Define and explain autobiographical and flash memory types | Lecturer's notes and related articles |
| 10) | • Define and explain autobiographical and flash memory types | Lecturer's notes and related articles |
| 11) | • Define and explain autobiographical and flash memory types | Lecturer's notes and related articles |
| 12) | • Define and explain types of working memory and metamemory | Lecturer's notes and related articles |
| 13) | • Define and explain types of working memory and metamemory | Lecturer's notes and related articles |
| 14) | • To make an overall assessment of the course | Lecturer's notes and related articles |
| 15) | • Evaluation of students through the final exam | Lecturer's notes and related articles |
Sources
| Course Notes / Textbooks: | Ders için kaynak kitap bulunmamaktadır. İlgili alanda son dönemde yayınlanmış makalelerden yararlanılacaktır. |
| References: | Ders için kaynak kitap bulunmamaktadır. İlgili alanda son dönemde yayınlanmış makalelerden yararlanılacaktır. |
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
| Expression | |
| Individual study and homework | |
| Lesson | |
| Reading | |
| Homework |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Oral Examination | |
| Homework |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 2 | % 50 |
| Final | 1 | % 50 |
| 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 |
| Application | 16 | 48 |
| Study Hours Out of Class | 16 | 48 |
| Presentations / Seminar | 16 | 48 |
| Quizzes | 2 | 6 |
| Paper Submission | 1 | 3 |
| Total Workload | 201 | |