SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
GENS 204 | Course Introduction and Application Information
| Course Name |
Introduction to Psychology I
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GENS 204
|
Fall/Spring
|
3
|
0
|
3
|
6
|
| Prerequisites |
None
|
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| Course Language | ||||||
| Course Type |
Second Foreign Language
|
|||||
| Course Level |
-
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | To introduce the fields of psychology to the students at a general level |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | In this course theoretical and applied fields of psychology are introduced to the students at a general level. |
|
|
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 | Discussion to Syllabus | |
| 2 | Introduction to psychology | Feldman, R. S. (2011). Understanding Psychology. McGraw-Hill. p. 2-29. |
| 3 | Psychological research | Feldman, R. S. (2011). Understanding Psychology. McGraw-Hill. p. 30-55. |
| 4 | Neuroscience and Behavior | Feldman, R. S. (2011). Understanding Psychology. McGraw-Hill. p. 56-93. |
| 5 | Neuroscience and Behavior | Feldman, R. S. (2011). Understanding Psychology. McGraw-Hill. p. 56-93. |
| 6 | Sensation and Perception | Feldman, R. S. (2011). Understanding Psychology. McGraw-Hill. p. 138-175. |
| 7 | States of consciousness | Feldman, R. S. (2011). Understanding Psychology. McGraw-Hill. p. 138-175. |
| 8 | Midterm | |
| 9 | Evaluation of Midterm/ Learning | Feldman, R. S. (2011). Understanding Psychology. McGraw-Hill. P. 176-209. |
| 10 | Memory | Feldman, R. S. (2011). Understanding Psychology. McGraw-Hill. p. 210-243. |
| 11 | Language and Cognition | Feldman, R. S. (2011). Understanding Psychology. McGraw-Hill. p. 244-277. |
| 12 | Intelligence | Feldman, R. S. (2011). Understanding Psychology. McGraw-Hill. p. 278-307. |
| 13 | Motivation and Emotion | Feldman, R. S. (2011). Understanding Psychology. McGraw-Hill. p. 278-307. |
| 14 | Review of the Semester | Feldman, R. S. (2011). Understanding Psychology. McGraw-Hill. p. 308-341. |
| 15 | Final | |
| 16 | Review of the Semester |
| Course Notes/Textbooks | Book chapters that are mentioned above and power point presentations. |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
2
|
60
|
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
2
|
60
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
15
|
3
|
45
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
24
|
0
|
|
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
2
|
15
|
30
|
| Final Exam |
1
|
30
|
30
|
| Total |
153
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts |
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| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
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| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
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| 4 | Recognizes and evaluates the impact of gastronomy on culture and society |
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| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
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| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
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| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
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| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
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| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
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| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
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| 11 | Speaks a second foreign at a medium level of fluency efficiently |
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| 12 | Relates the knowledge gained through the history of humanity to the field of expertise |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
SOCIAL MEDIA
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