FACULTY OF ENGINEERING
Department of Food Engineering
GEAR 322 | Course Introduction and Application Information
Course Name |
Universal Design
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
GEAR 322
|
Fall/Spring
|
3
|
0
|
3
|
4
|
Prerequisites |
None
|
|||||
Course Language | ||||||
Course Type |
Second Foreign Language
|
|||||
Course Level |
-
|
|||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | - | |||||
Course Coordinator | ||||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | This course aims for students’ the understanding of the principles of Universal Design theories and Design For All practices. The goal of the course is to open the student understanding on how diversity, both in terms of social issues both in terms of physical disability, can improve the living environment for a wider population. |
Learning Outcomes |
The students who succeeded in this course;
|
Course Description | In order to enrich student knowledge on Universal Design issues, during the course, students will be introduced on several topics related to Universal Design. Within the semester, students will develop independent research on topics assigned by the instructors. |
|
Core Courses | |
Major Area Courses | ||
Supportive Courses | ||
Media and Management Skills Courses | ||
Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
Week | Subjects | Related Preparation |
1 | INTRODUCTION TO THE SYLLABUS AND COURSE STRUCTURE | None |
2 | INTRODUCTION: ‘Design for All’ / GROUP WORK ORGANIZATION AND RESEARCH TOPICS | Homework 01 |
3 | STUDENT PRESENTATION OF HW01 | Student Presentations |
4 | TOPIC 01 : ‘Outdoor Sports Area Design For People Affected by Cerebral Palsy’ | None |
5 | TOPIC 02: ‘Product Design’ | None |
6 | MIDTERM | To be announced by the Instructor |
7 | TOPIC 03: ‘Prosthetics for the Mind’ | Review of the previous class |
8 | TOPIC 04: ‘Integration and Urban Environment’ | Review of the previous class |
9 | TOPIC 05: ‘Wearable Devices’ | Review of the previous class |
10 | TOPIC 06: ‘Neurobiology for Aestethics’ | Review of the previous class |
11 | Case Study 01 Workshop | Student presentations |
12 | TOPIC 07: ‘Digital Devices for Disability’ | To be announced by the Instructor |
13 | TOPIC 09: ‘Design for the Elderly’ | Review of the previous class |
14 | TOPIC 10: ‘Architectonical Barriers’ | Review of the previous class |
15 | Semester Review | Student presentations |
16 | FINAL SUBMISSION | Final Portfolio Submission |
Course Notes/Textbooks | Herwig O., ‘Universal design Solutions for a barrier-free living’, Birkhauser Verlag AG, 2008 ISBN-10: 3038211281 ISBN-13: 978-3038211280 |
Suggested Readings/Materials | Digital Documents and web resources |
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation |
1
|
10
|
Laboratory / Application | ||
Field Work |
1
|
10
|
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments |
1
|
10
|
Presentation / Jury |
1
|
10
|
Project | ||
Seminar / Workshop | ||
Oral Exams | ||
Midterm |
1
|
30
|
Final Exam |
1
|
30
|
Total |
Weighting of Semester Activities on the Final Grade | ||
Weighting of End-of-Semester Activities on the Final Grade | ||
Total |
ECTS / WORKLOAD TABLE
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
Study Hours Out of Class |
16
|
1
|
16
|
Field Work |
1
|
7
|
7
|
Quizzes / Studio Critiques |
0
|
||
Portfolio |
0
|
||
Homework / Assignments |
1
|
8
|
8
|
Presentation / Jury |
1
|
4
|
4
|
Project |
0
|
||
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
1
|
7
|
7
|
Final Exam |
1
|
10
|
10
|
Total |
100
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
1
|
2
|
3
|
4
|
5
|
||
1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | |||||
2 | Being able to identify and solve problem areas related to Food Engineering, | |||||
3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | |||||
4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, |
|||||
5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, |
|||||
6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, |
|||||
7 | Having professional and ethical awareness, |
|||||
8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | |||||
9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, |
|||||
10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), |
|||||
11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) |
|||||
12 | Being able to speak a second foreign language at intermediate level. |
|||||
13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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