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
Course Language
Course Type
Second Foreign Language
Course Level
-
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;
  • Identifying the theoretical (e.g. cognitive, social psychology) and applied fields (e.g., health psychology) of psychology.
  • Having knowledge about main theories and approcahes of psychology (e.g, behavioral, cognitive)
  • Learning the research methods that are used in psychology.
  • Having knowledge on how to apply psychological theory and research to different fields.
  • Explaining the different bases (e.g. physiological, social) of human behavior.
  • Learning and using the scientific language used in psychology.
  • Learning the ethical rules that should be applied in psychological research.
Course Content In this course theoretical and applied fields of psychology are introduced to the students at a general level.

 



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 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 Textbooks

Book chapters that are mentioned above and power point presentations.

References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
2
60
Final / Oral Exam
1
40
Total

Contribution of Semester Work to Final Grade
2
60
Contribution of Final Work to Final Grade
1
40
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
15
3
Field Work
Quizzes / Studio Critiques
24
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
2
15
Final / Oral Exam
1
30
    Total
153

 

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