INTRODUCTION TO COMPUTERS

Course Description

The aim of this course is to give the students an understanding of the fundamentals of computers such as the basic components of the computers, input, output, storage devices and processing as well as application and system software, utility programs and internet basics. At the end of this course students will be familiar with the computer terminology and able to use the word processing and spreadsheet programs as well as efficient internet usage. General presentation of computer technologies, Windows operating system and applications in the Microsoft Office packageWord, Excel, Access and Power Point , softwares used in pharmacies, drawing for academic purposes and web-based method of screening of literature are also covered.

INTRODUCTION TO COMPUTERS

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 Knowledge on computer fundamentals such as four basic components of the computer, input, output, storage and processing devices
2. 02 Knowledge on application and system software, utility programs , internet basics as well as Data security essentials

Course Syllabus

Reference Books & Course Materials

1. 01 June Jamrich Parsons, Dan Oja, COMPUTER CONCEPTS INTRODUCTORY, International Edition (2013),Cengage Learning
2. 02 Microsoft Office 2013: Illustrated Introductory First Course (2013).

Learning Outcomes

1. L01 Knowledge on computer fundamentals such as four basic components of the computer, input, output, storage and processing devices
2. L02 Knowledge on application and system software, utility programs , internet basics as well as Data security essentials

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