ECTS - Volunteering Studies
Volunteering Studies (HUM204) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Volunteering Studies | HUM204 | 1 | 0 | 0 | 3 | 4 |
| Pre-requisite Course(s) |
|---|
| It can be taken outside of the first two semesters of associate and undergraduate programs. |
| Course Language | Turkish |
|---|---|
| Course Type | N/A |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Drill and Practice, Field Trip. |
| Course Lecturer(s) |
|
| Course Objectives | In order to strengthen the ties between the university and the society by using the knowledge, skills and experience that students have acquired during their educational life: - To gain awareness about problems such as disabled people, disadvantaged groups, social or economic-related social migration and disasters. - To ensure the development of human, social, cultural, moral values and skills by participating in volunteering activities. - To create visibility and awareness on issues of high social sensitivity such as disability, disaster and migration. - To share the results obtained in the field of volunteering. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Participating voluntarily in the work of aid organizations established within public institutions, local governments and non-governmental organizations in order to support those who face difficulties, especially children, the elderly, the disabled and disadvantaged groups, and sharing what they acquired through the university education. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Volunteering concept and volunteering management. Introduction of basic volunteering areas (Health and social services, disabled people, disaster and emergency, disadvantaged groups, migration, environment, education and culture, etc.). | Preparation of necessary input for the subjects. |
| 2 | Ethical, moral, religious and traditional values and principles in volunteering work. Project development related to volunteering work. Management and organization of public institutions, local governments and non-governmental organizations. | Preparation of necessary input for the subjects. |
| 3 | Identification of public institutions, local administrations and non-governmental organizations that will be included within the scope of volunteering activities. Formation of working groups and election of their group leaders. | Establishing contact with the public institutions, local administrations and non-governmental organizations to be collaborated with and establishing the necessary coordination. |
| 4 | Providing information about the working areas, goals and objectives of the public institutions, local administrations and non-governmental organizations to be collaborated with. | Creation of necessary information by working groups. |
| 5 | Participating in volunteering activities in public institutions, local governments and non-governmental organizations. | Working groups, under the coordination of the group leaders, establish the necessary coordination for participation. |
| 6 | Participating in volunteering activities in public institutions, local governments and non-governmental organizations. | Working groups, under the coordination of the group leaders, establish the necessary coordination for participation. |
| 7 | Participating in volunteering activities in public institutions, local governments and non-governmental organizations. | Working groups, under the coordination of the group leaders, establish the necessary coordination for participation. |
| 8 | Participating in volunteering activities in public institutions, local governments and non-governmental organizations. | Working groups, under the coordination of the group leaders, establish the necessary coordination for participation. |
| 9 | ||
| 10 | Implementation of volunteer work in public institutions, local governments and non-governmental organizations. | Carrying out volunteer work of working groups within the planned scope. |
| 11 | Implementation of volunteer work in public institutions, local governments and non-governmental organizations. | Carrying out volunteer work of working groups within the planned scope. |
| 12 | Implementation of volunteer work in public institutions, local governments and non-governmental organizations. | Carrying out volunteer work of working groups within the planned scope. |
| 13 | Implementation of volunteer work in public institutions, local governments and non-governmental organizations. | Carrying out volunteer work of working groups within the planned scope. |
| 14 | Implementation of volunteer work in public institutions, local governments and non-governmental organizations. | Carrying out volunteer work of working groups within the planned scope. |
| 15 | Presentation of the volunteer work done by the groups. | Preparing presentations to include the work done, the achievements, the results and the benefits created. |
| 16 | Presentation of the volunteer work done by the groups. | Preparing presentations to include the work done, the achievements, the results and the benefits created. |
Sources
| Other Sources | 1. https://www.aile.gov.tr (Çocuk Hizmetleri Genel Müdürlüğü, Engelli ve Yaşlı Hizmetleri, Şehit Yakınları ve Gaziler Genel Müdürlüğü, Aile ve Toplum Hizmetleri Genel Müdürlüğü) |
|---|---|
| 2. https://ankara.bel.tr/sosyal-hizmetler (Sokakta Çalışan Çocuklar Merkezi, Engelli Hizmetleri, Yaşlı Hizmetleri ve Şefkat Evleri) https://www.sivilsayfalar.org/stk/page/0 |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | 5 | 30 |
| Field Work | 4 | 30 |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | 1 | 40 |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | - | - |
| Final Exam/Final Jury | - | - |
| Toplam | 10 | 100 |
| Percentage of Semester Work | |
|---|---|
| Percentage of Final Work | 100 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. | |||||
| 2 | Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. | |||||
| 3 | Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. | |||||
| 4 | Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. | |||||
| 5 | Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. | |||||
| 6 | Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. | |||||
| 7 | Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. | |||||
| 8 | Can make all necessary dietary adjustments where special nutrition is required. | |||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | |||||
| 10 | Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. | |||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 5 | 3 | 15 |
| Laboratory | |||
| Application | 5 | 3 | 15 |
| Special Course Internship | 4 | 3 | 12 |
| Field Work | |||
| Study Hours Out of Class | 16 | 3 | 48 |
| Presentation/Seminar Prepration | 1 | 11 | 11 |
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | |||
| Prepration of Final Exams/Final Jury | |||
| Total Workload | 101 | ||