SCHOOL OF APPLIED MANAGEMENT SCIENCES

Gastronomy and Culinary Arts Program

IUE 100 | Course Introduction and Application Information

Course Name
Orientation and Career Planning
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
IUE 100
Fall
1
0
1
2

Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Mode of Delivery -
Teaching Methods and Techniques of the Course Lecture / Presentation
Course Coordinator
Course Lecturer(s) -
Assistant(s) -
Course Objectives This course aims to prepare students for university education and campus life and enable them to develop their academic, social and personal skills needed during university education and guide the students to prepare for their professional career.
Learning Outcomes The students who succeeded in this course;
  • use the facilities provided by the academic and administrative units of the university,
  • describe the academic skills such as notetaking, academic reading, accessing information, time management and analytical thinking,
  • explain social skills such as effective communication and entrepreneurship,
  • recognize their strengths and weaknesses using strategies such as goal setting, self-awareness, and mindfulness,
  • outline the steps to engage in career planning.
Course Description The course will help students recognize the skills needed for university life and their career goals. These skills include self-awareness, goal setting, time management, effective communication, mindfulness and analytical thinking. The course will also raise students’ awareness on problems such as addiction and bullying.

 



Course Category

Core Courses
X
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: Aims and Expectations University Life: Academic units, administrative units, and student clubs Videos and presentations in the Learning Management System
2 Academic Skills: Learning to learn Presentation in the Learning Management System
3 Academic Skills: Instructional technologies Presentation in the Learning Management System
4 Academic Skills: Notetaking and academic reading Presentations in the Learning Management System
5 Academic Skills: Accessing information and academic integrity Presentations in the Learning Management System
6 Effective time management Presentation in the Learning Management System
7 Analytical thinking Presentation in the Learning Management System
8 Goal setting and self-awareness Presentations in the Learning Management System
9 Effective communication and Entrepreneurship Videos in the Learning Management System
10 Addiction and Mindfulness Video in the Learning Management System
11 Bullying Video in the Learning Management System
12 Career Talks I: Experiences, Success and Failure Stories Videos in the Learning Management System
13 Career Talks II: Experiences, Success and Failure Stories Videos in the Learning Management System
14 CV writing and job interviews Presentations in the Learning Management System
15 Review of the Semester
16 Review of the Semester

 

Course Notes/Textbooks

NA

Suggested Readings/Materials

NA

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
1
30
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
1
70
Presentation / Jury
Project
Seminar / Workshop
Oral Exams
Midterm
-
-
Final Exam
Total

Weighting of Semester Activities on the Final Grade
2
100
Weighting of End-of-Semester Activities on the Final Grade
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Theoretical Course Hours
(Including exam week: 16 x total hours)
16
1
16
Laboratory / Application Hours
(Including exam week: '.16.' x total hours)
16
0
Study Hours Out of Class
14
1
14
Field Work
0
Quizzes / Studio Critiques
0
Portfolio
0
Homework / Assignments
1
20
20
Presentation / Jury
0
Project
0
Seminar / Workshop
0
Oral Exam
0
Midterms
-
-
0
Final Exam
0
    Total
50

 

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

2

Carries best practices in terms of work and food security, safety and hygiene in food production

3

Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation

4

Recognizes and evaluates the impact of gastronomy on culture and society

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

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.

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

8

Uses the technological tools related to Gastronomy and Culinary Arts effectively

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

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)

11

Speaks a second foreign at a medium level of fluency efficiently

12

Relates the knowledge gained through the history of humanity to the field of expertise

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

 


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