Kocaeli University / European Credit Transfer System (ECTS)

Name of Lecturer(s)

Associate Prof. Dr. Dilek DÜLGER ALTINER
Associate Prof. Dr. Hatice GÜÇLÜ NERGİZ
Assistant Prof. Dr. Alican AKÇİÇEK
Assistant Prof. Dr. Nihan AKDEMİR

Learning Outcomes of the Course Unit
Program Competencies-Learning Outcomes Relation

Learning Outcomes of the Course Unit

1) Defining the concept of ethics and morality
2) Classifying ethics types
3) Explaining the ethical resources and ethical rules
4) Summarizing the ethical standards
5) Evaluating tourism enterprises the ethical problems
6) Describing the sustainability concept in the tourism sector

Program Competencies-Learning Outcomes Relation

		Program Competencies
		1	2	3	4	5	6	7	8	9	10
Learning Outcomes
	1	Middle	High	Middle	High	High	Middle	Low	High	No relation	High
	2	High	Middle	High	Low	Middle	High	High	Middle	Middle	High
	3	High	Middle	High	No relation	Middle	High	High	Middle	High	Middle
	4	High	Middle	Middle	Low	Middle	High	High	Middle	Low	High
	5	High	Middle	High	No relation	Middle	High	High	High	Middle	High
	6	Middle	Middle	High	High	Middle	Middle	High	Middle	High	Middle

Mode of Delivery

Face to Face

Prerequisites and Co-Requisites

None

Recommended Optional Programme Components

General Tourism

Course Contents

1. The historical development of moral philosophy 2. The concept of ethics and morality 3. Ethics types 4. Ethics principles 5. Ethics resources 6. Ethics standards 7. World Tourism Organization's Ethics Standards 8. Ethical problems of food and beverage industries 9. Sustainability concept 10. Sustainability practices 11. Sustainability politicals 12. Ethical issues in resources in gastronomy 13. Sustainable use of resources in gastronomy 14. Global environmental problems in food

Weekly Schedule

1) The historical development of moral philosophy
2) The concept of ethics and morality
3) Ethics and morality concept
4) Ethics types
5) Ethics principles
6) Ethics resources
7) Ethics resources
8) Midterm examination/Assessment
9) Ethics standards
10) World Tourism Organization's Ethics Standards
11) Sustainable use of resources in gastronomy
12) Ethical problems of food and beverages industry
13) Sustainability concept
14) Sustainability practices
15) Ethical issues in resources in gastronomy
16) Final examination

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Contribution of Midterm Examination to Course Grade	40%
Contribution of Final Examination to Course Grade	60%
Total	100%

Language of Instruction

Turkish

Work Placement(s)

Not Required

Course Unit Title	Course Unit Code	Type of Course Unit	Level of Course Unit	Year of Study	Semester	ECTS Credits
Ethics and Sustainability In Gastronomy	GMS201	Compulsory	Bachelor's degree	2	Fall	6