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	Explain the historical development, philosophy and problem areas of the Olympic movement.
Course Content	The origins of the Olympic Games, athletes profile, branches, ceremonial practices, understanding of amateurism and the perspective of rewarding, comparison with modern Olympic games, the establishment of modern Olympic games, Olympic movement and Olympic philosophy, olympic congresses, problems faced by modern Olympic games in Anatolia sporting venues, the Olympic movement and Olympism in Turkey.

The aim of the course

Explain the historical development, philosophy and problem areas of the Olympic movement.

Course Content

The origins of the Olympic Games, athletes profile, branches, ceremonial practices, understanding of amateurism and the perspective of rewarding, comparison with modern Olympic games, the establishment of modern Olympic games, Olympic movement and Olympic philosophy, olympic congresses, problems faced by modern Olympic games in Anatolia sporting venues, the Olympic movement and Olympism in Turkey.

Learning Outcomes

Have knowledge on theories, facts, concepts and principals of the field
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
Have essential knowledge on managing and organizing catering businesses.
Know about the interaction between gastronomy, and culture and art.
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world-wide cuisines
Carries out, evaluates and improves service processes properly
Shows strategic approach
Analytical approach to problems and produce solutions
Plan the physical environment related to the work area
Prepares all kinds of food and drink, designs new products
Manage and control quality
Makes kitchen organization
Manages catering activities
Work as a team member and lead the team
Takes responsibility for transforming knowledge and skills into products
Follow developments in the field
Research and apply the most appropriate methods
Explain his / her opinions and suggestions in written or oral form
Communicates well with colleagues and other individuals
Acts in accordance with ethics and social values
Communicate well in national and international events
Be conscious about human rights, justice, cultural values, environment, occupational health and public health

Weekly Course Subjects

1	Ancient Olympic Games: Origin Theories
2	Ancient Olympic Games: Athlete Profile, Branch Development and Practice
3	Ancient and Modern Olympic Games: Ceremonies
4	Amateurism in Ancient and Modern Olympic Games
5	Women in Ancient and Modern Olympic Games
6	Awarding at the Ancient and Modern Olympic Games
7	Establishment of Modern Olympic Games
8	Olympic Movement and Philosophy of Olympism
9	Exam
10	Olympic Congresses
11	Problems facing the Modern Olympic Games
12	Ancient Sportive Spaces in Anatolia
13	Turkey's National Olympic Committee: Directors and Development
14	Olympism and the Olympic Movement in Turkey

Resources

1-Erdemli, A, insan, Spor ve Olimpizm. istanbul: Sarmal Yayımevi, 1996
2- San, H., Belgeleri ile Türk Spor Tarihinde Olimpizm ve Olimpik Hareket, İstanbul, 1985

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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