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Course Description Course Name : Seminar Course Code : YLSAİS-101 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. MEHMET ÇELİK Assoc.Prof.Dr. FATİH ÖZOĞUL Prof.Dr. YASEMEN YANAR Assoc.Prof.Dr. BAHAR TOKUR KARAKAYA Assoc.Prof.Dr. GÜLSÜN ÖZYURT Asst.Prof.Dr. ERHAN AKAMCA Asst.Prof.Dr. CANER ENVER ÖZYURT Prof.Dr. ABDURRAHMAN POLAT Asst.Prof.Dr. GÖKHAN GÖKÇE Assoc.Prof.Dr. YEŞİM ÖZOĞUL Learning Outcomes of the Course : Learns the knowledge by the determining learning needs Uses the informatics and communicating technology during the research Is able to write, report and present the obtained results Learns effective written and verbal communication Develops a positive attitude towards lifelong learning. Considers and cares social, environmental, scientific and professional ethics in the process of preparing the presentation Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Teaching the Search, collection, reporting the information on Fishing and Seafood Processing Technology Course Contents : Comprises researching,synthesizing, analysing processes of a specific subject determined by the student via a supervisor. Language of Instruction : Turkish Work Place : Classroom of Faculty of Fisheries, Çukurova University, Central Library   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 What is the meaning of the seminar, how to prepare seminar Searching information on course subject Lecture 2 How to search and use the information on determined area Searching information on course subject Lecture 3 Scientific ethic rules and plagiarism Searching information on course subject Lecture 4 Determination of seminar subject Searching information on course subject Group work 5 Determination of seminar subject, literature search Searching information on course subject 6 Determination of seminar subject, literature search Searching information on course subject Group work 7 Determination of seminar subject, literature search Searching information on course subject Group work 8 Midterm exam Studying for midterm exam Oral Exam 9 Preperation of seminar draft Searching information on course subject Small scale group work, homework 10 Preparation of seminar draft Searching information on course subject Homework 11 Preperation of seminar report Searching information on course subject Small scale group work 12 Preperation of seminar report Searching information on course subject Small scale group work 13 Preperation of seminar report Searching information on course subject Small scale group work 14 Presentation of seminar by students Searching information on course subject Oral presentation of students 15 Presentation of seminar by students Searching information on course subject Oral presentation of students 16/17 Final exam Studying for exam Oral exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  UÇAK, N. Ö ve BİRİNCİ, H. G (2008), “Bilimsel Etik ve İntihal”, Türk Kütüphaneciliği Dergisi, Cilt: 22 (2):187-204.  DAY, R. A (2000), “Bilimsel Bir Makale Nasıl Yazılır ve Yayımlanır” (G. A. Altay, Çev.), TÜBİTAK: Ankara (Orijinal çalışma basım tarihi, 1994). http://journals.tubitak.gov.tr/kitap/maknasyaz/  Related literatures like book, thesis, papers Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 40     Homeworks/Projects/Others 4 60 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 Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology 5 2 Comprehends interaction of expertise area in relation to interdisciplinary relationships 5 3 Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information 5 4 Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. 5 5 Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. 5 6 Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions 5 7 Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. 5 8 Develops a positive attitude towards life long learning. 5 9 Prepares written and visual presentations with technological devices in their area of expertise 5 10 Examines and develops social relations and norms critically and changes all if necessary 5 11 Communicates both in written and verbal in one foreign language 5 12 Uses computer and communication technologies effectively for their expertise area. 5 13 Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. 5 14 Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process 5 15 Applies interdisciplinary studies with assimilated knowledge and skills for solving problem 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 2 28     Out of Class Study (Preliminary Work, Practice) 14 4 56 Assesment Related Works     Homeworks, Projects, Others 4 10 40     Mid-term Exams (Written, Oral, etc.) 1 8 8     Final Exam 1 10 10 Total Workload: 142 Total Workload / 25 (h): 5.68 ECTS Credit: 6