Vocatıonal School
Cookıng

Course Information

GENERAL TOURISM
Code Semester Theoretical Practice National Credit ECTS Credit
Hour / Week
AŞÇ235 Fall 2 0 2 2

Prerequisites and co-requisites
Language of instruction Turkish
Type Required
Level of Course Associate
Lecturer
Mode of Delivery Face to Face
Suggested Subject
Professional practise ( internship ) None
Objectives of the Course
Contents of the Course

Learning Outcomes of Course

# Learning Outcomes
1
2
3
4
5
6
7
8

Course Syllabus

# Subjects Teaching Methods and Technics
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16 Final Exam

Course Syllabus

# Material / Resources Information About Resources Reference / Recommended Resources
1
2
3
4

Method of Assessment

# Weight Work Type Work Title
1 40% Mid-Term Exam Mid-Term Exam
2 60% Final Exam Final Exam

Relationship between Learning Outcomes of Course and Program Outcomes

# Learning Outcomes Program Outcomes Method of Assessment
1 14͵15 1͵2
2 14͵15 1͵2
3 14 1͵2
4 11͵14͵15 1͵2
5 13͵15 1͵2
6 14͵15 1͵2
7 11͵14͵15 1͵2
8 11͵14͵15 1͵2
PS. The numbers, which are shown in the column Method of Assessment, presents the methods shown in the previous table, titled as Method of Assessment.

Work Load Details

# Type of Work Quantity Time (Hour) Work Load
1 Course Duration 14 2 28
2 Course Duration Except Class (Preliminary Study, Enhancement) 14 1 14
3 Presentation and Seminar Preparation 10 1 10
4 Web Research, Library and Archival Work 0 0 0
5 Document/Information Listing 0 0 0
6 Workshop 0 0 0
7 Midterm Exam 0 0 0
8 Quiz 0 0 0
9 Homework 0 0 0
10 Midterm Project 0 0 0
11 Preparation for Midterm Exam 0 0 0
12 Midterm Exercise 0 0 0
13 Final Project 1 2 2
14 Final Exercise 0 0 0
15 Preparation for Final Exam 1 4 4
16 Final Exam 1 2 2
  60