Ders Planı

CLASS 1

CLASS 2

CLASS 4

Lesson plan /

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	Assoc. Prof. (Ph.D.) AYGÜL ÇAĞLAYAN TUNÇ
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	Examining the anatomical and physiological differences of women and evaluating the points to be considered in exercises to be done for these differences.
Course Content	Anatomical, physiological, psychological characteristics and differences of women Special periods of the woman (menstruation, pregnancy, menopause and exercise) Strength, flexibility, anaerobic power, aerobic capacity, fat mass, etc. Important points in women's training due to differences such as pregnancy exercises, exercises that can be done before, during and after pregnancy.

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	Women and Sports
2	Anatomical and physiological features of the woman
3	Anatomical and physiological features of the woman
4	Psychological characteristics of women
5	Anatomical, physiological, psychological characteristics and differences of women
6	Anatomical, physiological, psychological characteristics and differences of women
7	Strength, flexibility, anaerobic power, aerobic capacity, fat mass, etc. Considerations in women's training due to differences such as
8	Strength, flexibility, anaerobic power, aerobic capacity, fat mass, etc. Considerations in women's training due to differences such as
9	Mid Term Exam
10	Pre-pregnancy exercises
11	Exercises to be done during pregnancy
12	Exercises to be done during pregnancy
13	Exercises to be done after pregnancy
14	Exercises to be done after pregnancy

Resources

1-Women and Sports Book Şule Kırbaş Gazi Bookstore
2-WOMEN AND SPORTS BOOK Prof. Dr. M. Tayfun Amman-MORPA CULTURAL PUBLICATIONS

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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