Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | UNI286 | ||||
Course Name: | Health Economics | ||||
Semester: | Fall | ||||
Course Credits: |
|
||||
Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
|
||||
Mode of Delivery: | E-Learning | ||||
Course Coordinator: | Doç. Dr. ÇİĞDEM GÜRSOY | ||||
Course Lecturer(s): | Assoc. Prof. Çiğdem Gürsoy | ||||
Course Assistants: |
Course Objectives: | Economics deals with the most efficient use of limited resources. The aim of the health economics course is; It is to show the ways to obtain the highest efficiency from health services with these limited resources. |
Course Content: | The Relationship between Economics and Health, Introduction to Health Economics, Development of Health Economics, Health and Health Status, Supply and Demand in Health Services, Health Services Market, Sustainable Development and Health, Health Services Financing Systems, Performance and Reimbursement Systems in Health Services, Economic in Health Services Evaluation, Current Issues and Problems in the Health Sector, Circular Economy and Health-Environment Relationship, Expectations about the health-economy relationship in the future based on the relationship between the issues. |
The students who have succeeded in this course;
1) Will be able to apply the basic tools of the economy to different components of health services. 2) Have information about the economic behavior of the health services market. 3) Knows the production and financing of health services. 4) Knows the planning of the health sector and can analyze its expenditures. 5) Knows the current problems in the health sector and their effects on the environment. |
Week | Subject | Related Preparation |
1) | The Relationship between Economics and Health | |
1) | ||
1) | Yusuf Çelik, Sağlık Ekonomisi, Siyasal Kitabevi, 3. bs., 2016. Ayşegül Mutlu, A. Kadir Işık, Sağlık Ekonomisine Giriş, Ekin Yayınevi, 2012. Ed. Mustafa Solak, Sağlık Ekonomisi, Anadolu Üniversitesi Yayınları, 2015. Ed. Özge Uysal Şahin ve Nilay Köleoğlu, Teoride ve Uygulamada Sağlık Ekonomisi ve Politikaları Güncel Sorunlar ve Araştırmalar, Rating Acadmey Yayınları, 2018. Angus Deaton, Büyük Firar; Sağlık Varlık ve Eşitsizliğin Kökenleri, Ayrıntı Yayınevi, 2018. ED. Çağlar Keyder, Nazan Üstündağ, Tuba Ağartan, Çağrı Yoltar, Avrupa’da ve Türkiye’de Sağlık Politikaları,; Reformlar, Sorunlar, Tartışmalar,, İletişim Yayınları, 2015. TÜİK verileri, Sağlık Bakanlığı raporları, Kalkınma Planları, çeşitli makaleler Adnan Kısa, Sağlık Ekonomisine Giriş Ders notları, Başkent Üniversitesi, Ankara, 2015. | |
1) | ||
1) | ||
2) | Introduction to Health Economics | |
3) | Development of Health Economics | |
4) | Health and Health Status | |
5) | Supply and Demand in Health Services | |
6) | Health Services Market | |
7) | Sustainable Development and Health | |
8) | Midterm exam | |
9) | Health Services Financing Systems | |
10) | Performance and Reimbursement Systems in Health Services | |
11) | Economic in Health Services Evaluation | |
12) | Current Issues and Problems in the Health Sector | |
13) | Circular Economy and Health-Environment Relationship | |
14) | Expectations about the health-economy relationship in the future based on the relations of the subjects with each other. | |
15) | Final exam |
Course Notes / Textbooks: | Hazırlanan slaytlar, derste işlenen raporlar, makaleler gibi diğer veriler. Other data such as prepared slides, reports processed in the course, articles. |
References: | Yusuf Çelik, Sağlık Ekonomisi, Siyasal Kitabevi, 3. bs., 2016. Ayşegül Mutlu, A. Kadir Işık, Sağlık Ekonomisine Giriş, Ekin Yayınevi, 2012; Ed. Mustafa Solak, Sağlık Ekonomisi, Anadolu Üniversitesi Yayınları, 2015.; Ed. Özge Uysal Şahin ve Nilay Köleoğlu, Teoride ve Uygulamada Sağlık Ekonomisi ve Politikaları; Güncel Sorunlar ve Araştırmalar, Rating Academy Yayınları, 2018.; Çağlar Keyder, Nazan Üsütündağ, Tuba Ağartan, Çağrı Yoltar, Avrupa’da ve Türkiye’de Sağlık Politikaları,; Reformlar, Sorunlar, Tartışmalar,, İletişim Yayınları, 2015.; Angus Deaton, Büyük Firar; Sağlık Varlık ve Eşitsizliğin Kökenleri, Ayrıntı Yayınevi, 2018.; Salgın Ekonomisi Ed. Ömer Faruk Çolak, Efil Yayınevi, 2020. |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
|||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Program Outcomes | ||||||||||||||||||
1) Define and explain the general concepts related to gastronomy and culinary arts. | ||||||||||||||||||
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses. | ||||||||||||||||||
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field. | ||||||||||||||||||
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | ||||||||||||||||||
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | ||||||||||||||||||
6) Dominates the terminology of food and beverage. | ||||||||||||||||||
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts. | ||||||||||||||||||
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department. | ||||||||||||||||||
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | ||||||||||||||||||
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | ||||||||||||||||||
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | ||||||||||||||||||
12) Follow current developments in the field and profession. | ||||||||||||||||||
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | ||||||||||||||||||
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | ||||||||||||||||||
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | ||||||||||||||||||
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | ||||||||||||||||||
17) Prepares meals of Turkish and different country cuisines. | ||||||||||||||||||
18) Have knowledge and methods about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this knowledge and methods for professional development. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Define and explain the general concepts related to gastronomy and culinary arts. | 3 |
2) | Defines and explains the internal and external environment relations that are affected by the food and beverage businesses. | 3 |
3) | Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field. | 3 |
4) | To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | 3 |
5) | To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | 3 |
6) | Dominates the terminology of food and beverage. | 3 |
7) | Organize all kinds of organizations in the field of Gastronomy and Culinary Arts. | 3 |
8) | Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department. | 2 |
9) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | 3 |
10) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | 3 |
11) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | 3 |
12) | Follow current developments in the field and profession. | 2 |
13) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | 2 |
14) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | 3 |
15) | Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | 3 |
16) | Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | 3 |
17) | Prepares meals of Turkish and different country cuisines. | 3 |
18) | Have knowledge and methods about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this knowledge and methods for professional development. | 3 |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 13 | 39 |
Study Hours Out of Class | 13 | 33 |
Midterms | 7 | 16 |
Final | 13 | 36 |
Total Workload | 124 |