Ders Planı

Lesson Information

Course Credit
Course ECTS Credit
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?
Course Coordinator
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	.
Course Content	Individual labor law, collective labor law, trade union law and social security law, occupational health and safety and labor justice, union law and strike and lockout law, Ethics Concept, Moral Concept and Moral Development Process, Ethics Rules, Ethical Systems, Ethics- Community Relations, Consequences of Behaviors Conforming to Ethical Values, Ethical Inquiry, Social Corruption, Professional Ethics Concept, Professional Ethical Principles, Unethical Issues in Business Life, Results of Appropriate Behaviors in Business Ethics, Providing an Ethical Environment in the Workplace, Ethical Principles in Different Professions, Ethical Profiles of Employees, Ethical Leadership.

The aim of the course

Course Content

Individual labor law, collective labor law, trade union law and social security law, occupational health and safety and labor justice, union law and strike and lockout law, Ethics Concept, Moral Concept and Moral Development Process, Ethics Rules, Ethical Systems, Ethics- Community Relations, Consequences of Behaviors Conforming to Ethical Values, Ethical Inquiry, Social Corruption, Professional Ethics Concept, Professional Ethical Principles, Unethical Issues in Business Life, Results of Appropriate Behaviors in Business Ethics, Providing an Ethical Environment in the Workplace, Ethical Principles in Different Professions, Ethical Profiles of Employees, Ethical Leadership.

Learning Outcomes

PO1. Adequate knowledge of mathematics, science and engineering subjects related to Food Engineering; Ability to apply theoretical and applied knowledge in these fields to model and solve complex engineering problems.
PO2. Ability to identify, define, formulate and solve complex engineering problems; Ability to select and apply appropriate analysis and modeling methods for this purpose.
PO3. The ability to design a complex system, process, device or product to meet specific requirements, under realistic constraints and conditions; Ability to apply modern design methods for this purpose.
PO4. Ability to develop, select and use modern techniques and tools necessary for the analysis and solution of complex problems encountered in engineering applications; Ability to use information technologies effectively.
PO5. Ability to design, conduct experiments, collect data, analyze and interpret results for the study of complex engineering problems or discipline-specific research issues.
PO6. Ability to work effectively in intradisciplinary and multidisciplinary teams; individual work ability.
PO7. Ability to communicate effectively verbally and in written Turkish; knowledge of at least one foreign language; Ability to write effective reports and understand written reports, prepare design and production reports, make effective presentations, give and receive clear and understandable instructions.
PO8. Awareness of the necessity of lifelong learning; The ability to access information, follow developments in science and technology and constantly renew oneself.
PO9. Acting in accordance with ethical principles, awareness of professional and ethical responsibility; Information about the standards used in Food Engineering applications.
PO10. Knowledge of project management and business practices such as risk management and change management; awareness about entrepreneurship and innovation; Information about sustainable development.
PO11. Information about the effects of engineering applications on health, environment and security at universal and social dimensions and the problems of the age; Awareness of the legal consequences of engineering solutions.

Weekly Course Subjects

1	Individual Labor Law, Collective Labor Law, Trade Union Law and Social Security Law, Occupational Health and Worker Safety and Labor Justice, Trade Unions Law and Strike and Lockout Law
2	Ethics Concept, Moral Concept and Moral Development Process
3	Code of Ethics
4	Ethics Systems
5	Ethics-Society Relationship
6	Consequences of Behaviors in Compliance with Ethical Values
7	Ethical Inquiry
8	Social Corruption
9	Concept of Professional Ethics, Principles of Professional Ethics
10	Unethical Issues in Business Life
11	Consequences of Appropriate Conduct in Business Ethics
12	Ensuring an Ethical Environment in the Workplace
13	Ethical Principles in Different Professions
14	Ethical Profiles of Employees, Ethical Leadership

Resources

1-Lecture Notes

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

ABOUT IAU

COMMITTEE

PUBLICATIONS

MEDIA CENTER