Cooking
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Ders Genel Tanıtım Bilgileri

Course Code:

MYO208

Ders İsmi:

Labor and Social Security Law

Ders Yarıyılı:

Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	3

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Bölüm Seçmeli

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Course Coordinator :

Ar.Gör. Sezer Volkan Öztürk

Course Lecturer(s):

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	With this course, it is aimed for the student to comprehend the legal rights and responsibilities related to business life and social security.
Course Content:	Individual and Collective Labor Law. Legal regulations on Contracts, Terminations, Working Periods, Occupational Health and Safety, Unionism and Collective Bargaining Agreements. Social Security. Legal regulations regulating the right of employees to social security. Law No. 5510.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) To have basic theoretical knowledge about labor law
2) To have knowledge about social security practices
3) Gaining the ability to apply and interpret
4) To have information about the records to be kept within the scope of labor and social security legislation
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)	Individual Labor Law: Branches of Labor Law
2)	Subject of Labor Law / Departments of Labor Law / Resources of Labor Law
3)	Basic Principles of Labor Law / Basic Concepts of Labor Law: Worker, Employer, Employer's Representative, Apprentice, Workplace / Business
4)	The Concept and Types of Employment Contract / Concluding the Employment Contract / Obligations of the Employer and the Employer arising from the Employment Contract
5)	Wage Concept and Types / Wage Security / Minimum Wage Concept
6)	Working and Rest Periods / Termination of the Employment Contract and its Results
7)	Midterm
8)	Occupational Health and Safety: The Employer's Obligation to Watch His Worker
9)	Collective Labor Law: Unions and Their Supreme Organizations / Basic Features of Trade Unionism in Turkey Concept and definition of collective bargaining. Peaceful Solutions: Mediation and Arbitration / Strike: Concept and Definition
10)	Basic Concepts of Social Security / Right to Social Security
11)	Regulations constituting social security in Turkish law
12)	Social Insurance and General Health Insurance Law No. 5510 / Definitions / General Provisions
13)	5510 sayılı Sosyal Sigortalar ve Genel Sağlık Sigortası Kanunu / Tanımlar / Genel Hükümler
14)	Short-term Insurance Branches / Work Accident Occupational Disease / Sickness / Maternity

Sources

Course Notes / Textbooks:
References:

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4
Program Outcomes
1) She is sensitive to her responsibilities, professional in her field and carries out her profession in accordance with ethical rules.
2) By combining the basic principles of the profession with technology, she gains the ability to effectively apply devices that require special expertise in kitchens
3) Knows ethical values, creates and implements solutions when necessary by considering ethical principles.
4) Understands the basic concepts of cooking and gains culinary practice skills
5) Analyzes basic information using professional terminology.
6) Gains equipment on specific topics in cooking.
7) Provides the ability to inform relevant persons and / or institutions when necessary in her professional life, and to convey her thoughts and solution proposals in writing and orally.

Ders - Öğrenme Kazanımı İlişkisi

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

	Program Outcomes	Level of Contribution
1)	She is sensitive to her responsibilities, professional in her field and carries out her profession in accordance with ethical rules.
2)	By combining the basic principles of the profession with technology, she gains the ability to effectively apply devices that require special expertise in kitchens
3)	Knows ethical values, creates and implements solutions when necessary by considering ethical principles.
4)	Understands the basic concepts of cooking and gains culinary practice skills
5)	Analyzes basic information using professional terminology.
6)	Gains equipment on specific topics in cooking.
7)	Provides the ability to inform relevant persons and / or institutions when necessary in her professional life, and to convey her thoughts and solution proposals in writing and orally.

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Course
Okuma

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

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

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Study Hours Out of Class	14	4	56
Homework Assignments	1	4	4
Midterms	1	1	1
Final	1	1	1
Total Workload			90