NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
LAW3312 | Collective Employment Relations Law | Spring | 3 | 0 | 3 | 5 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | English |
Type of course: | Non-Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Assoc. Prof. FATMA BURCU SAVAŞ |
Course Lecturer(s): |
Assoc. Prof. FATMA BURCU SAVAŞ |
Recommended Optional Program Components: | None |
Course Objectives: | Students of Engineering Department mostly become employer’s representatives and interact with blue collar workers when they begin to work as a white collar-worker. On the other hand, they will subject to their contract and Labour Law Nr. 4857 as an employer. Therefore aim of the course is to give students the basic knowledge about these topics. |
The students who have succeeded in this course; I. Defines the fundamental concepts of the Collective Labour Law such as employee, employer and representative of the employer. II. Examines the rights of labour union against the employers or employer associations and vice versa. III. Determines the methods of regulating the working conditions between social parties and their applications in practice. Evaluates the differences between the conflict of right and the conflict of interest. IV. Determines the types of collective bargaining agreement and analyzes the conditions of each type. V. Examines the collective rights of the workers and the right to strike. VI. Examines the collective rights of the employers and the right to lock-out. VII. Analyzes the public interest in finding peaceful solutions to the conflicts between social parties by applying the instruments of collective bargaining (strike/lock-out) according to the rule of parity of arms. VIII. Compares the comparative legal regulations and domestic legal regulations. |
1. Week : Trade Unions: Concept and Historical Background, Definiton and Components, Concept of Collective Rights 2. Week : Trade Union and Employer Association Membership: Conditions, Rights and Obligations, Assurances, Activities 3. Week : Right and Autonomy of Collective Bargaining, Definition, Content and Legal Essence 4. Week : Types of Collective Bargaining Agreements 5. Week : Competence and Authorization for Collective Bargaining, Denial of Authorization, Call for Collective Bargaining and Collective Bargaining Process 6. Week : Practical Course 7. Week : Provisions of Collective Bargaining Agreement and its Scope Based on Individuals 8. Week : Scope of Collective Bargaining Agreement Based on Location and Duration, Revisions, Applications, Invalidity and Cancellation of Collective Bargaining Agreement 9. Week : Mid-Term Exam 10. Week : Concept and Types of Collective Bargaining Conflict 11. Week : Concept of Mediation and Conciliation and Arbitration: Ordinary Mediation, Extra-Ordinary Mediation and Arbitration (Voluntary and Compulsory) and Critics of the System 12. Week : Strike: Problem of Equivalence of Strike and Lock-Out, Components and Consequences of Lawful Strike 13. Week : Lock-Out: Definition and Components of Lock-Out, Components and Consequences of Lawful Lock-Out 14. Week : Types and Consequences of Unlawful Strike and Lock-Out 15. Week : Termination of Lawful Strike and Lock-Out |
Week | Subject | Related Preparation |
1) | Trade Unions: Concept and Historical Background, Definiton and Components, Concept of Collective Rights | |
2) | Trade Union and Employer Association Membership: Conditions, Rights and Obligations, Assurances, Activities | |
3) | Right and Autonomy of Collective Bargaining, Definition, Content and Legal Essence | |
4) | Types of Collective Bargaining Agreements | |
5) | Competence and Authorization for Collective Bargaining, Denial of Authorization, Call for Collective Bargaining and Collective Bargaining Process | |
6) | Practical Course | |
7) | Provisions of Collective Bargaining Agreement and its Scope Based on Individuals | |
8) | Scope of Collective Bargaining Agreement Based on Location and Duration, Revisions, Applications, Invalidity and Cancellation of Collective Bargaining Agreement | |
9) | Concept and Types of Collective Bargaining Conflict | |
10) | Concept of Mediation and Conciliation and Arbitration: Ordinary Mediation, Extra-Ordinary Mediation and Arbitration (Voluntary and Compulsory) and Critics of the System | |
11) | Strike: Problem of Equivalence of Strike and Lock-Out, Components and Consequences of Lawful Strike | |
12) | Lock-Out: Definition and Components of Lock-Out, Components and Consequences of Lawful Lock-Out | |
13) | Types and Consequences of Unlawful Strike and Lock-Out | |
14) | Termination of Lawful Strike and Lock-Out |
Course Notes / Textbooks: | Tankut Centel/Murat Demircioğlu, İş Hukuku,Beta Yayınları, İstanbul 2013. Haluk Hadi Sümer, İş Hukuku, Mimoza Yayınları, Konya 2011. Ercan Akyiğit, İş Hukuku, Seçkin Yayınları, Ankara 2010. |
References: |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 30 |
Final | 1 | % 70 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 30 | |
PERCENTAGE OF FINAL WORK | % 70 | |
Total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 16 | 32 |
Application | 1 | 2 |
Study Hours Out of Class | 15 | 60 |
Midterms | 1 | 3 |
Final | 1 | 3 |
Total Workload | 100 |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | |
2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |
4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |
5) | To communicate effectively with advisee, colleagues for effective professional relationships. | |
6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |
7) | To use life-long learning, problem-solving and critical thinking skills. | |
8) | To act in accordance with ethical principles and values in professional practice. | |
9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |
11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |