GENS 201 | Course Introduction and Application Information

Course Name
Fundemantals of Natural Sciences
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GENS 201
Fall/Spring
3
0
3
6

Prerequisites
None
Course Language
English
Course Type
Service Course
Course Level
First Cycle
Course Coordinator
Course Lecturer(s) -
Assistant(s) -
Course Objectives This course aims to teach the students to solve the encountered problems in natural sciences with scientific thinking
Learning Outcomes The students who succeeded in this course;
  • Observe processes and describe problems
  • Define reasoning, causality, randomness and correlation
  • Use scientific thinking method to solve the described problems
  • Apply scientific thinking to the basic principles of life
  • Describe the basic structural organization and function of human body
  • Learn to access information and test its accuracy
  • Perform basic scientific communication
Course Content This course comprises the scientific thinking approach to the encountered problems and the fundamental principles of natural sciences and of life.

 



Course Category

Core Courses
Major Area Courses
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction to the course Examination of the posted HIM 103 syllabus Prepare how to introduce yourself (write on a piece of paper for your own) (Name, High School, Hobby, and What you expect from this course in one sentence)
2 Introduction to Science Student should read: The Nature of Scientific Thinking (Harvard Graduate School of Education)- the related chapters of the reference material (pages 4-12). https://www.youtube.com/watch?v=E_PKQ_M7AtU&t=41s
3 Identifying & Describing Problems Student should read: Miniature Guide to Critical Thinking – Concepts and Tools” (Dr. Richard Paul and Dr. Linda Elder)- the related chapters of the reference material. Student should prepare a short list of daily problems he/she encounters Examination of provided cases and presentations http://www.studygs.net/problem/problemsolvingv1.htm https://www.youtube.com/watch?v=8B271L3NtAw
4 Scientific Methodology Student should read “A Miniature Guide to Scientific Thinking” (by Dr. Richard Paul and Dr. Linda Elder) pages 2-14 and Instructors' Notes https://www.youtube.com/watch?v=tUP8rFWzVt4
5 Database Searching and Presenting Scientific Information 1. Accessing information and testing its accuracy: Google Scholar -Pubmed 2.How to Prepare an oral presentation? 3.How to prepare a poster presentation?
6 Scientific Persona (Student Oral Presentations) Preparation of presentations on topics previously selected
7 Introduction to Natural Sciences Instructors’ Notes http://learn.genetics.utah.edu/content/selection/recipe/ http://learn.genetics.utah.edu/content/selection/misconceptions/
8 MIDTERM Contents of weeks 1-7
9 Basic Principles of Earth Sciences Instructors’ Notes https://www.youtube.com/watch?v=JGXi_9A__Vc
10 Basic Principles of Life I Cell & Homeostasis Instructors’ Notes Reading basic concepts from Campbell Biology, 10th Edition (Reece, et al.) https://www.youtube.com/watch?v=URUJD5NEXC8
11 Basic Principles of Life II Biomolecules Energy for life Introduction to Metabolism Insructors’ Notes Basic Medical Biochemistry-A Clinical Approach, 3rd Edition (Liebermann and Marks) (Pages 341-347)
12 Basic Principles of Life III Basic Structure & Function of Human Body Instructors’ Notes
13 Students’ Oral Presentations Evaluation of a Poster presentation Feedback for the whole course 1) Student should prepare a summary (slide presentation) of the Project Homework with his/her group, according to “oral presentation guidelines”. The slide presentation (max. 2 slides) should include: Topic of Project-Scientific Question-Hypothesis-Aim and Objectives 2) Student should prepare some questions and also some feedback on the whole course (One good point and one bad point)
14 Students’ Poster presentations (Project on Natural Sciences) Student should prepare his/her poster according to the poster presentation guidelines and hang them on the Poster Area (Block A first floor) before 10:00 in the morning, 17.05.2017. Students should be presenting their posters between 10:00 and 12:50. A review committee will ask questions and review and evaluate the posters.
15 FINAL Weeks 1-15
16 Review of the Semester

 

Course Textbooks

 

1. “A Miniature Guide to Scientific Thinking” (Dr. Richard Paul and Dr. Linda Elder) 2. Campbell Biology, 10th Edition (Reece, et al.) 3. Instructor’s notes and Presentations
References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
45
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
3
10
Presentation / Jury
1
20
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
25
Final / Oral Exam
1
35
Total

Contribution of Semester Work to Final Grade
50
65
Contribution of Final Work to Final Grade
1
35
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
14
3
Field Work
Quizzes / Studio Critiques
Homework / Assignments
3
30
Presentation / Jury
1
15
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
10
Final / Oral Exam
1
15
    Total
220

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts
3 Carries best practices in terms of work and food security, safety and hygiene in food production
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation
5 Recognizes and evaluates the impact of gastronomy on culture and society
6 Possesses visual thinking skils and effectively conveys visual concepts
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member
8 Initiates culinary projects and can assume leadership for success
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest