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Course Description Course Name : Biology Course Code : G 114 Course Type : Compulsory Level of Course : First Cycle Year of Study : 1 Course Semester : Spring (16 Weeks) ECTS : 5 Name of Lecturer(s) : Prof.Dr. HASAN BASRİ İLA Learning Outcomes of the Course : Has basic knowledge about the cell. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Have the students comprehend the subjects of general biology. Course Contents : Cell and cell structure Language of Instruction : Turkish Work Place : Classroom and laboratory   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Sub-disciplines of biology, biology history and structure of the cell Compilation of lecture notes and visuals Oral presentation and visual enrichment 2 Chemistry structure of cell, inorganic and organic components of the cell, DNA molecule Compilation of lecture notes and visuals Oral presentation and visual enrichment 3 RNA and its types, RNA synthesis Compilation of lecture notes and visuals Oral presentation and visual enrichment 4 Components of the cell surface Compilation of lecture notes and visuals Oral presentation and visual enrichment 5 Cytoplasm and cytoplasmic organelles Compilation of lecture notes and visuals Oral presentation and visual enrichment 6 Cytoplasm and cytoplasmic organelles Compilation of lecture notes and visuals Oral presentation and visual enrichment 7 Cytoplasm and cytoplasmic organelles Compilation of lecture notes and visuals Oral presentation and visual enrichment 8 Midterm exam Exam question preparation Exam 9 Cytoplasm and cytoplasmic organelles Compilation of lecture notes and visuals Oral presentation and visual enrichment 10 Cytoplasm and cytoplasmic organelles Compilation of lecture notes and visuals Oral presentation and visual enrichment 11 Cytoplasm and cytoplasmic organelles Compilation of lecture notes and visuals Oral presentation and visual enrichment 12 Cytoplasm and cytoplasmic organelles Compilation of lecture notes and visuals Oral presentation and visual enrichment 13 Cytoplasm and cytoplasmic organelles Compilation of lecture notes and visuals Oral presentation and visual enrichment 14 Cytoplasmic organelles and cell division Compilation of lecture notes and visuals Oral presentation and visual enrichment 15 Introduction to genetics Compilation of lecture notes and visuals Oral presentation and visual enrichment 16/17 Final exam Exam question preparation Exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  1 - Cytology (2010), Professor. Dr. Eyyüp Rencüzoğulları . 1st edition. Nobel. 236 p.  2 - General Biology 1-2 (1999), William T. Keeton and James L. Gould 5th edition. Prentice-Hall. 583 p. - 1194 p.  3 - General Biology (2008), Professor. Dr. Ilhami Kiziroglu . 6th edition. Instructor Publishing. 609 p. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 2 40 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Gains the ability to use knowledge and skills in his/her field. 3 2 Improve a process-based system using the methods of measurement and evaluation 1 3 Has knowledge in the fields of basic science, engineering and food science and technology 4 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 2 5 Researches and analyzes complex systems using scientific methods 2 6 Uses objective and subjective methods to evaluate food quality and interprets the results 1 7 Selects and uses modern technical systems in food engineering and technology applications 1 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 1 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 3 10 Complies with teamwork 4 11 Analytically and critically evaluates the learned information. 4 12 Knows the necessity of lifelong learning. 4 13 Communicates effectively and healthily in the relevant field and uses communication technologies 3 14 Knows a foreign language at a level to follow the literature about foods and communicate 1 15 is respectful of professional ethics 1 16 Has ability to plan, implement and develop a food process 0 17 Knows the legislation and management systems related to foods 0 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 4 56     Out of Class Study (Preliminary Work, Practice) 14 4 56 Assesment Related Works     Homeworks, Projects, Others 2 5 10     Mid-term Exams (Written, Oral, etc.) 1 5 5     Final Exam 1 10 10 Total Workload: 137 Total Workload / 25 (h): 5.48 ECTS Credit: 5