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Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
---|---|---|---|---|---|---|
Rowing | SYP316 | Elective | Bachelor's degree | 3 | Spring | 3 |
Lecturer Tacettin BÜYÜKDEMİRTAŞ
1) Explain the general characteristics of Rowing ergometer and rowing technique
2) Be equipped with the knowledge of equipment used in Rowing
3) Define basic techniques on Rowing ergometer.
4) Define the basic techniques on the boat
5) Apply basic techniques and tactics.
Program Competencies | |||||||||||||||
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | ||
Learning Outcomes | |||||||||||||||
1 | No relation | No relation | No relation | No relation | No relation | High | No relation | Middle | No relation | No relation | No relation | No relation | No relation | No relation | |
2 | No relation | No relation | No relation | No relation | No relation | High | Low | Middle | No relation | No relation | No relation | No relation | No relation | No relation | |
3 | No relation | No relation | No relation | No relation | No relation | High | Low | Middle | No relation | No relation | No relation | No relation | No relation | No relation | |
4 | No relation | No relation | No relation | No relation | No relation | High | Low | Middle | No relation | No relation | No relation | No relation | No relation | No relation | |
5 | No relation | No relation | No relation | No relation | No relation | High | High | Middle | No relation | No relation | No relation | Middle | No relation | No relation |
Face to Face
None
SYP118 Yüzme
This course provides knoledge on the subject matter of economics and general frameworks, basic concepts and problems, development of economics, basic economic systems, factors of production, theory of consumer behaviour, theory of producer behaviour, price mechanism and market structures, theories of perfect and imperfect competition.
1) Lecture
2) Question-Answer
3) Discussion
4) Drill and Practice
5) Demonstration
Contribution of Semester Studies to Course Grade |
30% |
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Contribution of Final Examination to Course Grade |
70% |
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Total | 100% |
Turkish
Not Required