Gastronomy and Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

KPL100

Ders İsmi:

Career planning

Ders Yarıyılı:

Fall

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
1	0	1	2

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Necessary

Course Level:

Bachelor

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

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Course Coordinator :

Ar.Gör. Boray Soydan

Course Lecturer(s):

Dr.Öğr.Üyesi YASEMİN TEKELİ

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:

The course aims to help students make career planning compatible with their future goals by enabling them to gain awareness about their interests, personal characteristics, and values, to enable them to discover their competencies and to improve themselves in line with the expectations of the job market, to develop some basic skills in order to contribute to the process of self-knowledge and preparation for the post-university world.

Course Content:

This course contains information that aims to help students gain awareness about their interests, personal characteristics, and values and make career planning compatible with their future goals.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Analyze the concept of career, career planning and stages.
2) Prepare their own CVs by learning about CV preparation and CV types.
3) Determine the preparation and interview stages for job interviews.
4) Develop a career plan that suits them and realize their strengths and weaknesses by using their time management and communication skills.
5) To be able to use the methods and techniques of career planning and determine the effects of character traits on career choice
6) Recognize sectors such as the public sector, private sector, academia, non-governmental organizations, understand the differences between sectors and the working life in these sectors.
7) Understand the importance of developing fine skills throughout the career process.
8) Having information about activities that can contribute to their careers during their university life apart from their courses.
9) Gain awareness about the contributions of international exchange programs to personal development and academic life and their positive reflections on their career plans.
10) Learn that through the Talent Gate, consultancy can be obtained from Career Centers, and applications can be made to activities such as fairs, seminars, workshops, and internship announcements.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	Introducing the course explaining the course's process, concepts, and topics.
2)	Career concept, stages of career planning
3)	Individual career development, creation of career strategy
4)	Verbal and nonverbal communication, body language
5)	Verbal and nonverbal communication, body language
6)	Job interview preparation and interview stages
7)	Situations that may be encountered in interviews; question types
8)	CV preparation and CV types, CV format and examples, considerations in CV preparation
9)	Cover letters, introductory letters, job interview, objectives, methods, and types
10)	Basic concepts of performance and time management
11)	Relationship management, mobbing
12)	National and international exchange programs
13)	To learn how to fill in job application forms on Europass resumes and companies' websites.
14)	Experiences, success and failure stories in career management

Sources

Course Notes / Textbooks:

References:

• Bozdoğan, D. (2021). Kariyer Planlama. Tokat. ISBN: 978-975-7328-79-7

• Serpil Aytac, (2006) Kariyer Planlaması, Yönetimi, Geliştirilmesi ve Sorunları, Ezgi yayınevi, Bursa.

• Dave Ellis, Doug Toft, Ed Stupka ,Dave Ellis Doug Toft , Ed Stupka, Stan Lankowitz (2003), Career planning, Third Edition, Amazon.com.

• Kuzgun, Y. (2003). Meslek Rehberliği ve Danışmanlığına Giriş. Ankara: Nobel.

• Erdoğmuş, N. (2003). Kariyer Geliştirme. Ankara, Nobel.

• Kuzgun, Y. (2003). Meslek Danışmanlığı Kuramlar Uygulamalar. Ankara: Nobel.

• Noe, Raymond A. (2009); İnsan Kaynaklarının Eğitimi ve Geliştirilmesi, (Çev. Canan Çetin), Beta Basım Yayım, İstanbul.

• Çalık, Temel ve Figen Ereş (2006); Kariyer Yönetimi, Seçkin Yayıncılık, Ankara.

• Azize TUNÇ, Kariyer Yönetimi, Planlaması ve Geliştirme, Gazi Kitabevi, Ankara, 2001.

• Esra SEVİNÇ, Kariyer Planlama Yönetimi, Etap Yayınevi, İstanbul, 2010.

• M. Şerif ŞİMŞEK-Adnan AKATAY-Ayten AKATAY, Kariyer Yönetimi İnsan Kaynakları Yönetimi Uygulamaları, Gazi Kitabevi, Ankara, 2007.

• İzgören, Ahmet Şerif (2019). Dikkat Vücudunuz Konuşuyor, Ankara: Elma Yayınevi (87. basım).

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4	5	6	7	8	9	10
Program Outcomes
1) Defines the concepts, trends and information in the science of gastronomy.
2) Evaluates and interprets food and beverages by associating them with history, economics, fine arts, tourism, business and engineering sciences and past, present and future.
3) Examines the social, economic and cultural dimensions and development of food and beverage culture.
4) Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles
5) Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation.
6) Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases.
7) Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations.
8) Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development.
9) Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry.
10) Defines, applies and develops the concepts and techniques of national and international culinary cultures.
11) Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture.
12) Explains national and international food legislation, regulations and communiqués and applies them in the field of study.
13) Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem.
14) Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions.
15) Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study.
16) Defines the history, culture and production stages of alcoholic and non-alcoholic beverages.
17) Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning.
18) Follows the legislation (law, regulation, circular, etc.), basic values and principles related to his profession and acts in accordance with them.
19) Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands.
20) Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies.
21) Carries out scientific studies for the sustainability of gastronomy.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Defines the concepts, trends and information in the science of gastronomy.	1
2)	Evaluates and interprets food and beverages by associating them with history, economics, fine arts, tourism, business and engineering sciences and past, present and future.	1
3)	Examines the social, economic and cultural dimensions and development of food and beverage culture.	1
4)	Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles	1
5)	Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation.	1
6)	Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases.	1
7)	Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations.	1
8)	Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development.	1
9)	Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry.	1
10)	Defines, applies and develops the concepts and techniques of national and international culinary cultures.	1
11)	Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture.	1
12)	Explains national and international food legislation, regulations and communiqués and applies them in the field of study.	1
13)	Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem.	1
14)	Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions.	1
15)	Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study.	1
16)	Defines the history, culture and production stages of alcoholic and non-alcoholic beverages.	1
17)	Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning.	1
18)	Follows the legislation (law, regulation, circular, etc.), basic values and principles related to his profession and acts in accordance with them.	1
19)	Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands.	1
20)	Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies.	1
21)	Carries out scientific studies for the sustainability of gastronomy.	1

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Bireysel çalışma ve ödevi
Soru cevap/ Tartışma
Örnek olay çalışması

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
total		%
PERCENTAGE OF SEMESTER WORK		% 0
PERCENTAGE OF FINAL WORK		%
total		%

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Workload
Course Hours	14	14
Study Hours Out of Class	14	42
Total Workload		56