Rapor Tarihi: 13.04.2026 05:51
| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Career Planning | KRP102 | Turkish | Compulsory | 2. Semester | 1 + 0 | 1.0 | 2.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | face to face |
| Course Coordinator | Doç. Dr. Zeynep MESCİ |
| Instructor(s) | Doç. Dr. Zeynep MESCİ (Bahar) |
| Goals | This course aims to help university students develop career awareness regarding the expectations of the working world, plan their post-graduation careers by making the most of their learning process, choose jobs and professions in fields that match their qualifications, and shape their careers in areas that align with their skills, talents, and competencies. |
| Course Content | Through the Career Planning Course, students will: learn about Career Centers and their activities, understand related concepts, increase self-awareness, explore career options and activities that contribute to career planning, get to know different sectors and fields of work, explore international exchange programs, and learn about the Talent Gateway. |
| # | Öğrenme Kazanımı |
| 1 | Through the Career Planning Course, students will: learn about Career Centers and their activities, understand related concepts, increase self-awareness, explore career options and activities that contribute to career planning, get to know different sectors and fields of work, explore international exchange programs, and learn about the Talent Gateway. |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | YOUR CAREER JOURNEY HAS BEGUN, THE FIRST STOP IS THE CAREER CENTER. | Other Activities, Lecture, Question and Answer, Discussion, Observation |
| 2. Week | DID YOU KNOW? - INTELLIGENCE AND PERSONALITY | Research, Lecture, Question and Answer, Discussion |
| 3. Week | DID YOU KNOW THESE? - PERSONAL CHARACTERISTICS | Presentation (Preparation), Fieldwork, Practice, Lecture, Question and Answer, Discussion |
| 4. Week | THE KEY TO MAKING A DIFFERENCE IN YOUR CAREER: SKILLS | Research, Fieldwork, Practice, Lecture, Question and Answer |
| 5. Week | WHAT IS A CAREER? | Research, Interview, Presentation (Preparation), Practice, Lecture, Question and Answer, Discussion |
| 6. Week | HOW DO I PREPARE FOR MY CAREER? | Interview, Presentation (Preparation), Fieldwork, Practice |
| 7. Week | INDUSTRY DAYS: NATIONAL CIVIL SOCIETY ORGANIZATIONS | Research, Interview, Fieldwork, Practice |
| 8. Week | INDUSTRY DAYS: INTERNATIONAL ORGANIZATIONS | Interview, Presentation (Preparation), Practice, Lecture, Question and Answer, Discussion |
| 9. Week | INDUSTRY DAYS: PUBLIC SECTOR | Lecture, Question and Answer, Discussion |
| 10. Week | INDUSTRY DAYS: PRIVATE SECTOR | Practice, Lecture, Question and Answer, Discussion |
| 11. Week | INDUSTRY DAYS: ACADEMY | Practice, Lecture, Question and Answer, Discussion |
| 12. Week | INDUSTRY DAYS: ENTREPRENEURSHIP | Practice, Lecture, Question and Answer, Discussion |
| 13. Week | I AM PUTTING WHAT I HAVE LEARNED INTO PRACTICE. | Lecture, Question and Answer, Discussion, Drama |
| 14. Week | COURSE EVALUATION | Practice, Lecture, Question and Answer, Discussion |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Knows and applies the concepts, principles and theories in the field of Gastronomy and Culinary Arts | ✔ | |||||
| 2 | Knows and applies national-international occupational health, work and food safety regulations related to their field | ✔ | |||||
| 3 | Knows and applies business and management functions, menu planning and food and beverage cost control. | ✔ | |||||
| 4 | Gains aesthetic, artistic knowledge and skills related to his field; have the ability of "sensory analysis" and "quality control" for foodstuffs. | ✔ | |||||
| 5 | Knows and applies cover design, food and beverage preparation, presentation and service techniques. | ✔ | |||||
| 6 | Knows classical / modern kitchen applications and cooking methods. | ✔ | |||||
| 7 | Gains knowledge about the properties and nutritional values of foods. In this way; gains the ability to successfully run all of the product living houses from the selection of the raw material to its processing, presentation and consumption. | ✔ | |||||
| 8 | Recognizes Turkish and world cuisines, knows their differences and similarities, knows how to reach all local and international recipes | ✔ | |||||
| 9 | Produces solutions with an innovative perspective to meet changing consumer expectations | ✔ | |||||
| 10 | Can use information and communication technologies at the level required by gastronomy. | ✔ | |||||
| Program Requirements | DK1 |
|---|---|
| PY1 | 1 |
| PY2 | 2 |
| PY3 | 2 |
| PY4 | 1 |
| PY5 | 1 |
| PY6 | 1 |
| PY7 | 1 |
| PY8 | 1 |
| PY9 | 2 |
| PY10 | 2 |
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 1 | 14 |
|
Ders Dışı |
Research | 2 | 5 | 10 |
| Interview | 2 | 5 | 10 | |
|
Sınavlar |
Midterm | 1 | 5 | 5 |
| Homework Preparation | 1 | 8 | 8 | |
| Final | 1 | 5 | 5 | |
| Total Workload | 52 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 2.0 | ||
