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ARTIFICIAL INTELLIGENCE AWARENESS

Course
APSC123 - ARTIFICIAL INTELLIGENCE AWARENESS
Department
Management Information Systems - English - Undergraduate
Course Type
Online Course
Status
Required
Language
English
Credit
3
ECTS
6
T+P+L
0 + 0 + 3
Course Coordinator(s)
Asst. Prof. Dr. Kian JAZAYERI
Prerequisite
-
Keywords

Course Description

This course provides an accessible and engaging introduction to Artificial Intelligence (AI), focusing on its core concepts, real-world applications, and broader impact on society. Students from all academic backgrounds will explore how AI shapes everyday life, with special attention to its role in education, language learning (such as platforms like Duolingo), and classroom assignments. The course highlights how AI agents are increasingly used in areas like tutoring, content generation, and personalized learning support. Through real-world examples and discussions, students will learn about the potential and limitations of AI, while also understanding key ethical issues such as fairness, privacy, and responsible use.

ARTIFICIAL INTELLIGENCE AWARENESS

Evaluation Tools (Active Term)

Item Type Weight (%)
Final Exam Final 40
Midterm Exam Midterm 30
Homework 1 Assignment 15
Homework 2 Assignment 15
Total 100

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Week Topic
Week 1 What is AI? (ANI vs AGI, Machine Learning, Data, Why Now?)
Week 2 How AI Works in Practice (Machine Learning basics, examples, what AI can/can’t do)
Week 3 Building AI Projects (workflow, selecting use cases, data importance)
Week 4 Building AI in Organizations (AI strategy, roles in AI teams, pilot projects)
Week 5 Generative AI Introduction (LLMs, image/audio/video generation, prompting)
Week 6 Generative AI in Practice (software applications, RAG, fine-tuning, cost of AI)
Week 7 Generative AI and Business (automation vs. augmentation, job task analysis)
Week 8 Midterm Examination
Week 9 AI and Society (AI hype, limitations, bias, adversarial attacks)
Week 10 AI Ethics and Responsible AI
Week 11 AI and Future of Work (jobs at risk, new opportunities, skills needed), The Future of AI (speculative futures, opportunities, risks, AGI debates)
Week 12 AI in Daily Life (healthcare, education, governance, developing economies)
Week 13 Policy and Regulation (global perspectives, EU AI Act, governance frameworks)
Week 14 Philosophy of Artificial Intelligence
Week 15 Final Exam

Reference Books & Course Materials

  1. 01 Philip C. Jackson, Introduction to Artificial Intelligence, Third Edition, Dover Publications, 2019.

Learning Outcomes

  1. L01 Define fundamental AI concepts, distinguish ANI from AGI, and explain why AI is transforming industries. SOLO 3.3
  2. L02 Describe core AI capabilities and limitations, and identify tasks suitable for AI automation. SOLO 2.5
  3. L03 Explain how AI projects are structured and recognize AI’s role in business and organizational transformation. SOLO 3.3
  4. L04 Analyze how organizations adopt AI, identify roles in AI transformation, and evaluate its potential to augment or automate tasks across professions. SOLO 3.7
  5. L05 Explain generative AI concepts, differentiate between prompting, fine-tuning, and RAG, and illustrate common applications (text, image, audio). SOLO 3.7
  6. L06 Recognize AI’s limitations, sources of bias, and risks from adversarial manipulation, and discuss fairness, transparency, privacy, and responsible AI guidelines. SOLO 3.5
  7. L07 Assess AI’s impact on jobs, workforce transitions, and future skill requirements, and analyze its effects across sectors such as education, healthcare, and governance. SOLO 4.5
  8. L08 Explain different approaches to AI regulation, evaluate policy frameworks, and critically reflect on possible AI futures and their ethical and social implications. SOLO 4.75
  9. L09 Explaing and Asses AI Philosophy SOLO 4.5

Program Outcomes

  1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
  2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
  3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
  4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies.
  5. P05 5. Students will be able to compete at national and international scales.
  6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
  7. P07 7. Students will be able to organize and manage catering events.
  8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
  9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
  10. P10 10. Students will be able to apply food and beverage cost control methods.
  11. P11 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
  12. P12 12. Students will be able to plan and maintain the professional processes.
  13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
  14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
  15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix

LO P01 P02 P03 P04 P05 P06 P07 P08 P09 P10 P11 P12 P13 P14 P15 Average
L01 - - - - - - - - - - - - - - - -
L02 - - - - - - - - - - - - - - - -
L03 - - - - - - - - - - - - - - - -
L04 - - - - - - - - - - - - - - - -
L05 - - - - - - - - - - - - - - - -
L06 - - - - - - - - - - - - - - - -
L07 - - - - - - - - - - - - - - - -
L08 - - - - - - - - - - - - - - - -
L09 - - - - - - - - - - - - - - - -