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  • Course Information
    • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Salt in All Aspects OSD121 FALL-SPRING 2+0 University E 2
    Learning Outcomes
    1- Counts salt production methods.
    2- Explain the importance of salt in terms of economy, health, culture, art, history, religion, tourism and agriculture.
    3-Lists important salt production areas and production methods in the world and in Turkey.
  • ECTS / WORKLOAD
    • ActivityPercentage

    (100)

    		NumberTime (Hours)Total Workload (hours)
    Course Duration (Weeks x Course Hours)14228
    Classroom study (Pre-study, practice)14114
    Assignments0000
    Short-Term Exams (exam + preparation) 0000
    Midterm exams (exam + preparation)4011010
    Project0000
    Laboratory 0000
    Final exam (exam + preparation) 6011515
    0000
    Total Workload (hours)   67
    Total Workload (hours) / 30 (s)     2,23 ---- (2)
    ECTS Credit   2
  • Course Content
    • Week Topics Study Metarials
    1 Salt in the world and in Turkiye R1.1 Chapter
    2 Salt formation and Türkiye salt resources R1.2 Chapter
    3 World salt economy R1.3 Chapter
    4 Salt and health R1.4 Chapter
    5 Salt and nutrition in healthy life R1.5 Chapter
    6 Salt and Food R1.6 Chapter
    7 World salt history R1.7 Chapter
    8 Salt in Turkish lierature and culture R1.8 Chapter
    9 Salt and religion R1.9 Chapter
    10 Salt and art R1.11 Chapter
    11 Salt tourism R1.12 Chapter
    12 Salt teraphy R1.13 Chapter
    13 Soil saltyness R1.14 Chapter
    14 Agriculture in salty land R1.15 Chapter
    Prerequisites -
    Language of Instruction Turkish
    Responsible Assoc. Prof.Dr. Hüdayi ERCOŞKUN
    Instructors -
    Assistants -
    Resources R1. Özkurt, A., Taş, B., Yılmaz, E., Demirci, E., Kartal, F.T., Dağlar, H., Ercoşkun, H., Sevinç, İ.A., Toptancı, İ., Kale, M.M., Salçın, N., Çiçek, N., İzmirlioğlu, Ö., Bakan, S., Ercan, Ş.N., Ercoşkun, T.D. & Öztürk Y. (2021). Her Yönüyle Tuz. Nobel Akademik Yayınevi, Ankara
    Supplementary Book -
    Goals to give information about the production, consumption, economy, culture, art, literature, tourism, trap and health effects of salt.
    Content Examination of salt from different aspects
  • Program Learning Outcomes
    • Program Learning Outcomes Level of Contribution
    1 Develops effective and empathic communication skills -
    2 Promotes the universality of social and cultural rights -
    3 Evaluates issues with analytical and critical thinking -
    4 Establishes effective oral and written communication -
    5 Uses information technologies effectively and in accordance with ethical rules -
    6 Develops a positive attitude towards lifelong learning -
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